I came home and decided to bake some up hearty bread for my weekend of long runs and endurance rides. Oh, and studying. The weather is gorgeous for November! I don't mind cold weather, but I'm not so much a fan of cycling in those uncomfortable cycle pants that are a necessity for cold weather cycling. Oomph.
So, I popped on some Christmas tunes (yes, already) and began to bake. I mixed up a fantastic recipe for Cranberry Nut Pumpkin Bread that I found on My Kitchen Addiction.
Seriously, this bread is amazing! So good, so perfect, and exactly what I was looking for in a hearty, fall bread. YUM!! I made a few slight changes, more or less because I didn't have the ingredients on hand. I also swapped the oil with applesauce. For some reason, I always substitute oil with applesauce. It makes the bread a bit dry, but I don't mind it and I'm not a big fan of oil. So, it works for me :)
Cranberry Nut Pumpkin Bread
adapted from My Kitchen Addiction, who adapted from Simply in Season
Ingredients (yield, 1 x 9-inch loaf)
- 1 1/2 cups whole wheat white flour (I used whole wheat flour)
- 1/2 cup wheat germ (I used wheat bran - didn't have wheat germ)
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1 1/4 cups pumpkin puree
- 2 eggs, beaten
- 1/4 cup canola oil (I omitted and used 1/4 cup applesauce)
- 1 cup cranberries
- 1 cup pecans, roughly chopped
- Additional brown sugar and wheat germ for sprinkling on top
- Preheat the oven to 350°F. Lightly grease and flour a 9-inch loaf pan and set aside.
- In a large mixing bowl, combine the flour, wheat germ, sugars, baking soda, salt, and spices.
- Make a well in the center, and add the pumpkin puree, eggs, and oil.
- Mix just until all of the dry ingredients are moistened.
- Add the cranberries and pecans and stir to incorporate into the batter.
- Spread the batter in the prepared loaf pan and sprinkle with some additional brown sugar and wheat germ.
- Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
- Allow to cool slightly on a wire rack for 15 minutes.
- Remove the loaf from the pan, and then cool completely on a wire rack.
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