Yesterday yielded some new baked goods out of our kitchen, Julie whipped up some very seasonal Pumpkin Cranberry Bread with roasted Pepitas on top. The pictures below are for larger batches so don’t be fooled by the volume. This recipe makes one loaf which is 8-10 servings. You’ll need one non-stick bread pan.
- Dry Ingredients, whisk together in a large bowl
- 2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 14 teaspoon all spice
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1 teaspoon salt
- Wet Ingredients, whisk together in another bowl.
- 2 large eggs
- 1/3 cup Buttermilk
- 1 1/2 cup Sugar
- 1 Cup Pumpkin puree, steal one off your neighbors porch
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- Aside but ready for action
- 1 cup chopped cranberries, use a Cuisinart if you have one
- 1/2 cup pepitas ( pumpkin seeds)
- Raw Sugar, this will be for sprinkling on top before baking
Add wet ingredients to the dry ingredients and stir until combined. Stir in the Cranberries.