Admittedly, I am not one to read the newspaper for current events, but I religiously visit the Food section online of both the Philadelphia Inquirer and The New York Times. I recently came across an article on a new exhibit at the Franklin Institute called Kitchen Science. In addition to making me wonder if I am too old to attend the cooking demonstrations, it included recipes from FI caterer, Steve Poses. A recipe for Cranberry-Pumpkin Bread peaked my interest and I remembered the extra cans of pumpkin lying around in my pantry. This recipe is quick and easy and is great for breakfast on the go, or even as an edible gift! Aren’t the cracks in the bread beautiful?!
Adapted from Steve Poses via The Philadelphia Inquirer
Makes 1 loaf or 12 servings
1 1/2 tablespoons finely grated orange zest or orange juice
1 cup canned pumpkin
1 cup brown sugar
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 cup unsalted butter, melted, or vegetable oil
2 cups cranberries, coarsely chopped
1/2 cup dried cranberries, coarsely chopped
1 cup pecans, coarsely chopped
2 cups all-purpose flour
1. Adjust an oven rack to the middle position and preheat oven to 350 degrees. Grease a 9-by-5-by-3-inch baking pan.
2. In a large bowl whisk together orange zest or juice, pumpkin, sugars, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk in eggs to combine, then whisk in melted butter or oil. With a spoon, stir in cranberries, dried cranberries, and pecans. Stir in flour until combined.
3. Pour batter into prepared pan and bake until the center is firm, risen, and slightly cracked, about 65 to 75 minutes.