After using pumpkin puree for some deliciously fluffy pancakes and mouth-watering streusel muffins, I still had about a cup of the good stuff left. Luckily, I came across this recipe for pumpkin bread at just the right moment, via The Curvy Carrot.
Pumpkin, like zucchini, bakes into a fabulously moist load of sweet bread. It's great for breakfast with a steaming cup of coffee, or an afternoon snack like I had today. Just another testament to the awesomeness that is pumpkin. Who says it's only an autumn treat? Not me!
Ingredients1 c. all-purpose flour1 c. whole wheat flour2 tsp. pumpkin pie spice1 tsp. baking powder1/2 tsp. baking soda1 tsp. Kosher salt6 Tbs. unsalted butter, softened3/4 c. white sugar2 large eggs1 c. pumpkin puree1 tsp. vanilla extract2/3 c. buttermilk1/2 c. dried cranberries1/2 c. coarsely chopped walnuts2 Tbs. brown sugar
DirectionsPreheat oven to 350 degrees F. Grease one regular-sized loaf pan with cooking spray. Set aside.
In a medium bowl, whisk together flours, pumpkin pie spice, baking powder, baking soda and salt.
In a separate bowl, beat butter until softened. Gradually add white sugar until blended. Beat in eggs one at a time, then beat in pumpkin and vanilla. Reduce speed to low and add dry ingredients alternatively with buttermilk, two additions each. Fold in cranberries and walnuts. Transfer batter into loaf pan and sprinkle with brown sugar.
Bake in preheated oven for approximately 70 minutes, or until toothpick inserted into center of loaf comes out clean. Cool bread for 15 minutes, then invert onto a wire rack to cool completely before serving.
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