Pumpkin Cranberry Apple Pecan Bread
Two things:
1) It's hard to bake AND take photos of your creations before sunset in the winter
2) Sometimes you make a loaf, take it out when the timer beeps but forget to poke it to check for doneness, and then it falls because it wasn't cooked in the middle and you put it back in the oven to try to remedy the situation but it's too late and then when you remove it from the bread pan, half of it sticks to the bottom and you have a M E S S but the kids still think it is yummy and pull off chunks of it like little heathens
It's all good. I managed to salvage a slice on the end and paired it with frozen cranberries for a delightful photo. And the kids look kinda cute in a scavenging bird sort of way...
This bread is sweet and moist and full of really delightful things like CRANBERRIES and apple chunks!! It's hearty, but not so much that the kids are frightened away. It's really good.
Pumpkin Cranberry Apple Pecan Bread
inspired by Joy the Baker
1) It's hard to bake AND take photos of your creations before sunset in the winter
2) Sometimes you make a loaf, take it out when the timer beeps but forget to poke it to check for doneness, and then it falls because it wasn't cooked in the middle and you put it back in the oven to try to remedy the situation but it's too late and then when you remove it from the bread pan, half of it sticks to the bottom and you have a M E S S but the kids still think it is yummy and pull off chunks of it like little heathens
It's all good. I managed to salvage a slice on the end and paired it with frozen cranberries for a delightful photo. And the kids look kinda cute in a scavenging bird sort of way...
This bread is sweet and moist and full of really delightful things like CRANBERRIES and apple chunks!! It's hearty, but not so much that the kids are frightened away. It's really good.
Pumpkin Cranberry Apple Pecan Bread
inspired by Joy the Baker
1 cup all-purpose flour
3/4 cups whole wheat flour
1 cup dark brown sugar {I bet you could reduce this a bit and not hurt feelings}
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1 cup pumpkin puree
1/2 cup vegetable or olive oil
3 tablespoons maple syrup
3 tablespoons water
1/2 cup chopped pecans
1/2 cup fresh cranberries, sliced
1 small apple, cored and chopped into small pieces
3/4 cups whole wheat flour
1 cup dark brown sugar {I bet you could reduce this a bit and not hurt feelings}
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1 cup pumpkin puree
1/2 cup vegetable or olive oil
3 tablespoons maple syrup
3 tablespoons water
1/2 cup chopped pecans
1/2 cup fresh cranberries, sliced
1 small apple, cored and chopped into small pieces
Preheat oven to 350 degrees F. Grease and flour your loaf pan and set aside.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt and spices. In a medium bowl, whisk together pumpkin puree, oil, maple syrup and water.
Add the wet ingredients to the dry ingredients and use a spatula to fold it all together. Make sure to scrape the bottom of the bowl well, finding any stray flour. Fold in the chopped pecans, cranberries and apple chunks.
Put the dough into your loaf pan and bake for 60-65 minutes or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 20 minutes, then invert onto a cooling rack. Cool completely before slicing. Slice into thick pieces and serve. Makes one large loaf.