This Pumpkin Cranberry Walnut Bread is moist and tender with a hint of autumn spices.
I’ll get to the Pumpkin Cranberry Walnut Bread in just a minute. But first a story about my pumpkin tree. I am pretty proud of my garden, so when our neighbors, Kishwar and Saeed moved in next door in 2004, I was quick to offer advice to Kishwar when she wanted to plant a garden in their backyard.
She planted herbs, zucchini, tomatoes and a “Cinderella” pumpkin and then shared some of the seeds with me, which I planted in my garden. That summer Kishwar went on vacation for 8 weeks with the kids and left her garden to chance, with me peeking over the back fence to make sure that Saeed was watering and harvesting the bounty as instructed. Kishwar’s pumpkins were doing fabulously, with neglect, mine on the other hand, hadn’t even sprouted!
About mid-summer I noticed that our apricot tree, was sprouting some awfully large leaves. Then I noticed a couple of small, green pumpkins growing off the vine.
I ignored them, thinking that the weight of the pumpkins would eventually make them fall off. But slowly, they began to intertwine themselves into the apricot tree and grew bigger and bigger. Part of their pumpkin vine had crept over the fence and had taken over our tree. I watched with marvel, as those beautiful pumpkins grew.
And because they were suspended from the tree, and not touching the ground, every side was flawless. A Cinderella pumpkin is especially beautiful because it is a flattened oblong, dark orangey-red, with deep striations. It pained me to cut those two pumpkins down to display in front of the house in October and November and it took all my strength to put them into hiding during the holidays. (I kept mine in the garage and I think Kishwar and I finally tossed them sometime in February). I’ve never gotten another pumpkin tree, even though I’ve actually tried, by planting seeds under the tree. This Pumpkin Cranberry Walnut Bread is my go-to fall recipe. It is amazingly moist and tender and the addition of the cranberries and walnuts give it both crunch and texture. Serve it for breakfast or just an afternoon snack. Every time I make it, I forget how incredibly delicious it is, and I vow to make it year-round! That never happens though, and autumn baking memories are pushed aside for holiday baking and then January’s New Year’s resolutions! I guess it’ll always be a lovely way to celebrate all that is fall.
I hope you enjoy this Pumpkin Cranberry-Walnut Bread as much as I do!
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon ground ginger
- ¾ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- Heaping ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 cup canned pumpkin
- ½ cup buttermilk
- 2 tablespoons of coconut or vegetable oil
- 2 large eggs
- ½ cup dried cranberries
- ½ cup chopped walnuts
- Mix all the dry ingredients together in a bowl, (flour though cloves) stir to blend.
- Mix next 6 ingredients together, (white sugar through eggs) together in a mixer until well blended.
- Add dry ingredients to the wet ingredients. Stir just until mixed.
- Mix in cranberries and walnuts.
- Fill 12 (or more) greased muffin cups or one greased10" loaf pan and bake at 375* for 25 minutes for muffins or about 45-50 minutes for loaf pan, or until a toothpick comes out clean.