Hello… fall (autumn)?
Hello… back-to-school (eeeeeek!)?
Hello… cooler temperatures (maybe, for today at least)?
Hello… routine?
It’s been a while since I shared a recipe here despite the fact that I’ve been busy developing recipes behind the scenes… Today’s recipe comes from leftovers from working with canned pumpkin purée (WHY do they make those cans so big? So many recipes, unless you are making a pie, call for a small amount and while you can freeze it, it’s mystifying why they don’t sell it in cans half the size…). So anyway, there’s an amazing Pumpkin Crème Brûlée coming soon to Food Network Canada but this meant despite 3 rounds of testing, that I had leftover purée. What to do?
As I was rummaging through my pantry one day last week, I came across a package of dried cranberries that only had about 1/2 cup left and that said they needed to be used by the end of September so I figured why not use those up too. And my mind wandered to muffins…. But then my mind wandered to the fact that muffins are bulky to store on our countertop and the fact that our freezer is full so I figured a quick bread/ loaf might be the answer.
After a bit of fiddling around, I came up with this (if I do say so myself) pretty perfect loaf that’s not too sweet, perfectly moist, works well on its own but is also lovely warm with some butter (and even toasts nicely). It’s a great way to welcome fall, a perfect back-t0-school snack and if you bake this on the weekend, it’s a great way to ensure you have something delicious ready each morning to help ease into that routine…
Pumpkin cranberry and almond loaf
One-bowl (if you use your scale!) pumpkin, cranberry and almond quickbread. A perfect loaf for breakfast or afternoon snacks.
Ingredients
- 1/3 cup (80ml) vegetable oil
- 1/3 cup (67g) granulated sugar
- 1/4 cup (50g) brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (225g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch fine salt
- 1 teaspoon pumpkin pie spice
- 3/4 cup (180g) canned pure pumpkin purée
- 1/2 cup (100g) dried cranberries
- 1/4 cup (35g) slivered almonds
Instructions
- Pre-heat oven to 350˚F. Line an 8 x 4-inch loaf pan with parchment paper, leaving some to hang over the edges which will form "handles" to help you remove the loaf from the pan once it's baked.
- In a large bowl, whisk together the oil, sugars, eggs and vanilla.
- In a smaller bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
- Fold the dry ingredients into the wet ingredients gently using a rubber spatula until it's just combined.
- Add the pumpkin purée and fold in gently until it's just combined.
- Add the cranberries and slivered almonds and fold through until evenly distributed through the batter.
- Transfer the batter to the prepared loaf tin and spread evenly over the surface of the tin.
- Bake at 350˚F for 50-60 minutes or until a toothpick or skewer inserted into the centre comes out clean.
- Remove from the loaf tin using the parchment "handles" and allow to come to room temperature on a wire cooling rack.
Notes
If you use a scale, you can make this in one bowl. Simply tare the scale before you add each ingredient. Voilà!
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Cooler temperatures, back-to-school and back to routine might not be everyone’s favourite part of the year but this loaf can certainly brighten your day and maybe make it that little bit easier to adjust?
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I find it hard to get my head around a pumpkin loaf. Having said that, the pics do make the end result look very inviting. I thought it would have a very dry texture but, apparently not. An interesting recipe.
Oh no it’s really delicious! If you like a carrot cake, you’ll enjoy this!