Homemade for the Holidays: Pumpkin Cranberry Bread Recipe

If you’re looking to impress your family or guests this holiday season, try this delicious recipe supplied by Gustare Oils & Vinegars. Gustare has two locations on Cape Cod: 425 Main St. in Chatham, 508-945-4505, and Mashpee Commons, 4 North St., 408-477-2010. For more recipe ideas, click here. Happy baking!

Kelly’s Killer Pumpkin Cranberry Bread

with Cinnamon-Pear Balsamic Pumpkin Glaze

*Kelly is the store manager of Gustare’s Chatham location

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Prep Time: 20 minutes
Cook Time: 45-50 minutes
Yield: 2 loaves

INGREDIENTS

3 cups all-purpose flour
2 cups sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
⅔ cups Gustare Blood Orange Extra Virgin Olive Oil
4 eggs, lightly beaten
2 tsp. pure vanilla extract
15-oz. can pumpkin puree
Zest of 1 orange
1½ tsp. cinnamon
1 tsp. nutmeg
½ tsp. ginger
½ tsp. cloves
1 cup whole, fresh cranberries

DIRECTIONS

  1. Preheat oven to 325 degrees. Prepare two loaf pans. Set aside.
  2. Combine flour, baking soda, baking powder, and salt in medium mixing bowl. Whisk briefly to distribute. Set aside.
  3. Whisk together eggs, Blood Orange olive oil and vanilla extract in separate bowl until well combined.
  4. Combine puree and spices in third bowl and stir.
  5. Whisk egg mixture into spiced pumpkin puree.
  6. Add wet ingredients to dry ingredients and mix to just combine.
  7. Gently fold in cranberries.
  8. Bake at 325 degrees for 45-50 minutes, or until a toothpick inserted into center comes out clean. Monitor baking after 30 minutes.
  9. Remove bread from pan while warm (not hot). Allow to cool completely.
  10. Top with Cinnamon-Pear Balsamic Pumpkin Glaze (recipe below) and sprinkle with toasted pumpkin seeds.

Note: You may substitute an equal amount of dried cranberries for fresh cranberries if you prefer. Just soak them in cranberry juice overnight to plump them and maintain bread moisture. Drain before folding into bread.

*For the glaze:

Prep Time: 10 minutes
Yield: 1½ cups, enough glaze for two loaves of bread plus a little extra for dunking

INGREDIENTS

8 tbsp. butter (½ cup), melted and allowed to cool
6 tbsp. pumpkin puree
2 tbsp. Gustare Cinnamon-Pear Balsamic Vinegar
2 tbsp. milk
2 tsp. pure vanilla extract
2 cups powdered sugar, sifted
1¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
¼ tsp. cloves
toasted pumpkin seeds

DIRECTIONS

  1. Melt butter and set aside to allow to cool.
  2. Whisk remaining ingredients together until smooth.
  3. Add cooled butter and whisk to incorporate.
  4. Pour over bread or cakes and allow to ooze over the surface naturally.
  5. Finish with toasted pumpkin seeds.

Note: Adding butter while too warm will prevent emulsification. If this occurs, warm the glaze to eliminate the temperature differential and whisk to reincorporate.

 

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