Cranberry Pumpkin Loaf
Contributors
Cookbook
The Spicy Food Lover's Bible: The Ultimate Guide to Buying, Growing, Storing and Using the Key Ingredients That Give Food Spice
Published by Stewart, Tabori & Chang
The flavors of cranberries, pumpkin, and habanero chile blend well together, producing a bread that is sweet, tart, and hot. Pumpkins and cranberries are usually associated with fall harvests, but with the availability of frozen cranberries and canned pumpkin, this bread can be a year-round favorite. Serve these at Thanksgiving and enjoy traditional tastes with one the Pilgrims never heard of—chile!
Serves2 loaves
Cooking MethodBaking
CostInexpensive
Make Ahead RecipeYes
Kid FriendlyYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Dietary ConsiderationPeanut Free, Soy Free, Vegetarian
EquipmentElectric Mixer
MealBrunch, Dinner, Tea
Taste and TextureButtery, Hot & Spicy, Sweet, Tart
Type of DishQuickbreads
Ingredients
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground habanero chile
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2/3 cup chopped cranberries
- One 8-ounce package cream cheese, softened
- 8 tablespoons (1 stick) butter, softened
- 2½ cups sugar
- 4 eggs
- 2 cups canned pumpkin puree
- 2 teaspoons orange zest
Instructions
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Preheat the oven to 350°F, and lightly oil 2 loaf pans.
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Sift the dry ingredients, except the sugar, together into a bowl. Add the cranberries and stir to coat.
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In another large mixing bowl, cream the cheese, butter, and sugar together until fluffy. This can be done by hand or with a mixer. Add the eggs, one at a time, beating well after each addition. Beat in the pumpkin and orange zest and mix well.
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Add the dry ingredients to the pumpkin mix and stir just to mix. Do not overmix, or the bread will be tough. Divide the batter between the two loaf pans.
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Bake the bread for 60 to 75 minutes, or until a toothpick inserted into the middle of a loaf comes out clean.
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Cool the bread on a wire on a rack for 15 minutes. Remove the bread from the pans and continue to cool. Serve them warm or at room temperature.
2005 Dave DeWitt and Nancy Gerlach
