Pumpkin puree, part I: Pumpkin cranberry bread

This year we got two pie pumpkins from our Wayward Seed bounty. They made great decorations through October and November, but after Thanksgiving, they were replaced with Christmas cheer.  Time to be cooked, pumpkins.

Following Rachel’s easy method for roasting them, I scooped out the flesh and pureed it in a food processor. This left me with about 4 cups of pureed pumpkin. Now the question – what to do with it? This is the first result of attempts to use up pumpkin puree.

This recipe is based on the Pumpkin Bread recipe found in Marion Cunningham’s fabulous update of the Fanny Farmer cookbook. I added cranberries (I think everything should be studded with cranberries from 11/1 through at least 12/31), and switched out some of the AP flour for whole wheat. It turned out very nicely. I think next time I will make this in muffin form and try to cut down on some of the sugar and oil, to hopefully make it a little friendlier for every day eating.

Pumpkin Cranberry Bread

  • 1 C all purpose flour
  • 1/2 C whole wheat flour
  • 1/2 t salt
  • 1 C sugar
  • 1 t baking soda
  • 1 C  pumpkin puree
  • 1/2 vegetable oil
  • 2 eggs, beaten
  • 1/4 C evaporated milk (I used evaporated milk because I had an open can, but don’t open one just for this. Use regular milk or water.)
  • 1/4 t nutmeg
  • 1/4 t cinnamon
  • 1/4 t allspice
  • 3/4 C cranberries

Preheat oven to 350 degrees.  Mix flours, salt, sugar, and baking soda. Mix pumpkin, oil, eggs, and spices together. Combine with dry ingredients – do not overmix. Add cranberries and pour into a buttered loaf pan. Bake 60 minutes, or until a knife comes out clean. Turn out of the pan and cool on a rack.



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