Ingredients and Weight:
- Pumpkin puree: 1 cup (240 ml)
- Bread flour: 3 cups (390 grams)
- Dry cranberries: 1/2 cup (60 grams)
- Brown sugar: 1 cup (packed, 200 grams)
- Unsalted butter: 1/2 cup (1 stick, 115 grams)
- Eggs: 2 large
- Baking soda: 1 teaspoon
- Baking powder: 1 teaspoon
- Cinnamon powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Milk or non-dairy milk: 1/2 cup (120 ml)
- Nuts (optional): 1/4 cup, chopped (your choice of type)
Preparation Time:
- Preparation: 20 minutes
- Cooking: 45-55 minutes at 350°F (175°C)
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C). Prepare a loaf pan by lining it with baking paper.
- In a large bowl, combine the pumpkin puree, brown sugar, and melted butter. Mix well.
- Add the eggs one by one and mix thoroughly after each addition.
- In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Stir in the dry cranberries and chopped nuts (if using).
- Pour the mixture into the prepared loaf pan.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Information: (Per serving, assuming the bread is cut into 8 pieces)
Calories: Approximately 350 calories per slice, depending on ingredients used and their exact weights.
Dish Characteristics:
- The bread has a soft and moist texture with a hint of sweetness from the brown sugar and natural flavors from the pumpkin and cranberries.
- It's a great way to introduce healthy ingredients like pumpkin and cranberries into a traditional bread recipe.
- This bread pairs well with coffee or tea and is perfect for breakfast or as a snack.
User Comments:
- "This bread is amazing! The combination of flavors is perfect for fall." - John Doe, New York.
- "I love the way the cranberries give it a crunchy texture and a burst of flavor." - Jane Smith, California.
- "This bread is a great way to use up leftover pumpkin puree. It's delicious!" - Michael Johnson, Texas.
Special Precautions and Tips:
- Use ripe pumpkin puree for best results. If you are using fresh pumpkin, make sure to peel and cook it before pureeing it.
- Do not overmix the dough; this can lead to a tough bread texture. Mix just until combined after adding the dry ingredients.
