I received a mini loaf of homemade pumpkin bread recently. As i bit into its super soft squishy yumminess, I realized that with making pumpkin caramels and trying out new pumpkin recipes, I'd completely neglected to make just a basic pumpkin bread this season. There's a lot to be said for those seasonal "must-makes" and cranberry pumpkin bread is one of mine.
I been experimenting with replacing veggie oils and especially shortening with coconut oil in baking recently and decided to make this loaf with organic coconut oil. I couldn't tell the difference honestly and since this recipe originally used shortening I was quite pleased that the coconut oil worked so well.
I love the fresh tart bursting cranberries, but of course when it comes to quick breads, nuts, berries and chips are usually optional and interchangeable. You could even opt for dried cranberries if fresh cranberries are too tart.
Cranberry Pumpkin Bread
1 cups all purpose flour plus 2 tsps to coat cranberries1/2 cup whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt
1/4 cup coconut oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cups canned pumpkin
1 tsp vanilla
2 large eggs3/4 cup buttermilk
1.5 cups cranberries
Sugar in the raw for topping loaf (optional)
- Preheat the oven to 350ºF, grease and flour 8x5 loaf pan.
- Whisk together flours, baking powder, baking soda, spices, and salt.
- In the bowl of an electric mixer fitted with paddle, combine coconut oil and sugars and beat well. Add pumpkin, eggs and vanilla and mix until fully incorporated.
- With the mixer on low, add the flour in two batches, alternating with the buttermilk, and mix until just combined.
- Wash cranberries, reserve a small handful for topping loaf, and toss remaining with 2 tsps of flour. Shake of excess flour and gently stir flour coated cranberries into pumpkin bread batter.
- Pour into prepared pan and top with reserved cranberries and a sprinkling of Sugar in the Raw if desired.
- Bake for about an hour or until tester should come out clean.
- Cool pan on a rack for ten minutes, remove loaf from pan and cool completely.
I think I've forgotten to make pumpkin bread this season too. I'll be adding cranberries to my loaf, they look so colorful and vibrant!
ReplyDeleteI'm so excited that cranberry time is coming up this week! I love cranberries and yet I only eat them one day each week. Looks great!
ReplyDeleteI have been trying to use more coconut oil too and have been wondering if I can replace all of my frosting recipes that call for Crisco with coconut oil not so much for the health benefits of coconut milk but more because I saw a scary expose on shortening recently. Yuck. Glad to see it can work in bread!
ReplyDeleteSuch a lovely looking loaf, it makes me want to bake one immediately. Do have to make a run to the market today so will pick up some fresh cranberries. Delish!
ReplyDeleteThis looks so delicious! And can I ask where you got the cute orange loaf pan? It is so adorable!
ReplyDeleteHip hip hooray for the coconut oil. I use it a lot in cooking and been wondering if it works in baking. I'll be trying it for Christmas cookies too. This bread looks great!
ReplyDeleteour local stores have not had any cranberries yet but would love to make this when I find them!
ReplyDeletenothing says fall like cranberries and pumpkin. I love fresh cranberries in just about everything.
ReplyDeleteI just made a batch of the pumpkin caramels yesterday and have to admit that I don't think they will actually last until Thursday. I might end up making another batch before then. Looks superb!
ReplyDeleteFall baking always makes the house smell incredible. I can't wait to try it with coconut oil instead of regular oil!
ReplyDeleteoooooh so yummy. I've been looking for a great pumpkin bread recipe. Thanks!
ReplyDeleteYour bread looks really good and moist. Is this because of the coconut oil? Great recipe...I hope to still be able to make one before the years ends.
ReplyDeleteThis looks so very good and i have been trying to use coconut oil too! I will give it a try as well.
ReplyDeleteThis looks like the perfect Thanksgiving morning breakfast to have on hand while you are preparing Thanksgiving dinner. Love the coconut oil!
ReplyDeleteThanks all!
ReplyDeleteThis is indeed a super moist bread and really has always been. I think it was just as moist using shortening, but the coconut oil makes me feel tons better that I was able to eliminate shortening in the recipe!
Absolutely scrumptious looking!
ReplyDeleteVery lovely loaf of bread. My kids will not eat cranberries but I will double the recipe and make one for my husband and me and one with chocolate chips for them.
ReplyDelete