Breads,  Breakfast / Brunch,  Thanksgiving

Pumpkin Cranberry Bread and Cranberry Pecan Butter

November 10, 2011

On Thanksgiving morning I want to wake up knowing that my espresso is ready to be brewed and breakfast is only moments away.  I’ve been busy prepping and planning for this day and one of the important things I do is plan for a relaxing morning.  Before the hustle begins, I can sit down and enjoy a nice slice of warm Pumpkin Cranberry Bread.  By making the bread a few weeks out and freezing it; I can defrost it the day before and gently re warm it in the oven or toaster while I’m doing my morning yoga.

The cranberry butter freezes just as nicely too adding a little special treat to top the bread.  This bread could also be served with your Thanksgiving dinner and since it makes two loaves, you can have one to try now and one for later!

Scones are also easy to prepare ahead of time and freeze until ready to bake.  Two seasonal favorites of mine are my Pumpkin Scones and Cranberry Rosemary Scones.

And for some exciting news, my Medjool Date and Walnut Bread won the Swanson Health Products Recipe Contest!!

Pumpkin Cranberry Bread

3 cups whole wheat white flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 ½ cups turbinado sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

¼ teaspoon freshly grated nutmeg

1 15 oz can pumpkin

2/3 cup Greek plain yogurt

3 tablespoons vegetable oil

3 large eggs

1 cup picked-over fresh or frozen cranberries, coarsely chopped in food processor

Preheat oven to 350° F. and butter or spray two 9 x 5 loaf pans.

In a large bowl combine all dry ingredients, from the flour through the nutmeg.  In a separate bowl, mix together the pumpkin, yogurt, oil and egg, stirring to blend well.  Add the wet ingredients to the dry and stir to combine.  Add in the chopped cranberries.  Do not overmix the dough.

Divide the dough between the two pans and bake for 1 hour, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 3 days ahead, wrapped in foil and refrigerated.  Or freeze for up to a month.  Gently re warm or serve at room temperature.

Cranberry Pecan Butter

½ cup of unsalted butter (1 stick) at room temperature

½ cup fresh cranberries

¼ cup pecans

2 tablespoons agave or honey (sweeten to taste)

Process all in food processor until blended well.  Store in refrigerator up to one week or freeze for up to a month.

This bread is part of my Thanksgiving Countdown.  If you’d like to share your favorite bread for Thanksgiving, please use Linky Tools below.

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I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.

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