How to Make Pumpkin Cranberry Nut Bread

    Published: 06-16-2009
    Views: 23,755
    Chef Amy Riolo for Harris Teeter shows us how to make Pumpkin Cranberry Nut Bread.

    Amy Riolo: Hi! I'm Chef Amy Riolo for Harris Teeter and today, we're making Pumpkin Cranberry Nut Bread.

    The ingredients which we'll need are: two cups whole wheat flour, one teaspoon baking soda, one teaspoon baking powder, one teaspoon salt, one-half teaspoon ground cinnamon, one-half teaspoon ground cloves, one-half teaspoon ground ginger, one-third cup Organic cold expeller pressed Canola Oil, three-quarters cup plus one tablespoon natural sugar, two large eggs at room temperature, one cup canned pure pumpkin puree, one-and-half teaspoons grated lemon peel, one teaspoon Vanilla Extract, one-half cup plain non-fat yogurt, one-half cup skimmed milk, one cup chopped walnuts and one-half cup dry cranberries. And to begin, let's mix all of our dry ingredients together.

    So, I have my whole wheat flour here and you can make this recipe also with regular-all-purpose flour, but it's really great with whole wheat because you get that rustic flavor and you get a lot of additional health benefits as well. I'm going to add in my baking powder, my baking soda and then I need a teaspoon of salt.

    Now, I'm going to add a teaspoon of cinnamon. This is such a great fall recipe, because you get so many really wonderful warm earthy flavors and then we're going to add some cloves and here's half a teaspoon of ginger.

    So, I'm going to stir the dry ingredients up together, I'm going to just make to ensure that they're incorporated.

    So now I'm just adding in my canola oil and then I'm going to add in my sugar. This is a natural sugar. Sometimes we call it demerara sugar and it's really wonderful, because it hasn't had that last crystallization process. So it's a little bit more raw, that's why sometimes they call it in the raw.

    Now, I'm going to add in my vanilla, and vanilla really does great things for so many different sweet recipes. And then we'll just crack the eggs and add them one at a time and stir those in. A lot of these quick breads are very nutritious, because you have so many different components in them, you have a little bit of protein, you have your carbohydrates and then in with the spices, you also get your health benefits.

    Now, I'm going to add my pumpkin puree. So, I'm going to continue stirring everything in. Pumpkin adds such a great smell and flavor, and again, additional nutrients to this bread.

    So, what I'm going to do now is I have my plain yogurt here and I'm just going to make sure that I get all of the liquid that's drained out incorporated, and here I'm going to add some skimmed milk and just whisk those two together and then I'm going to add it right into my pumpkin mixture and now we'll stir everything together.

    Cloves are known to be an antiseptic in traditional medicine. Ginger has great warming properties and also helps with digestion and cinnamon is known to regulate Type 2 diabetes blood sugar levels. So, a lot of great health benefits by using those spices more frequently.

    Now, I'm going to add my lemon zest, and lemon zest is so great in sweet breads.

    So now, I'm going to add in my walnuts, you can use different nuts if you like, pecans will be absolutely wonderful in here, and then I'm going to do about a half cup of cranberries, and I'm just going to eyeball this, because you can do more or less if you like, and if you're used to using chocolate in quick bread, I really encourage you to try substituting cranberries.

    So, now I'm going to coat my baking loaf pan here, with some of this nonstick spray, pour my batter right into the pan, you're looking for about three-quarters of the way to come up, and now I'm just going to smooth it on the top, I'm just going to take a tablespoon of my natural sugar here and put it right across the very top. This makes a delicious crusty coating on the top of the bread.

    So now I'm going to bake this in a 350 degree oven for about 15 minutes to an hour or until a toothpick comes out clean.

    So, here we have our pumpkin cranberry nut bread, and you can see how nicely it's risen, it also has a little of a crust on the edges from the demerara sugar that we sprinkled on top, and all we have to do is let this cool until it's completely cool. And then we can run a knife around the edge and just invert it onto a counter or a plate and then slice it very thinly, and it tastes great for breakfast or as a snack. Enjoy!