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To make delicious cranberry walnut pumpkin bread, gather these ingredients: - 1 cup pure pumpkin puree - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 1/4 cup unsweetened applesauce - 3 large eggs - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup fresh or dried cranberries - 1/2 cup walnuts, coarsely chopped You can enhance your pumpkin bread with some fun extras. Try these options: - 1/2 cup chocolate chips for a sweet twist - 1 teaspoon vanilla extract for warmth - 1/4 teaspoon ground ginger for extra spice - Zest of one orange for a bright note If you need to swap some ingredients, here are some ideas: - Use coconut oil instead of vegetable oil for a different flavor. - Substitute honey or maple syrup for granulated sugar for a natural sweetener. - Use whole wheat flour for a heartier texture. - Replace walnuts with pecans or almonds for a unique crunch. - Use dried cherries or raisins in place of cranberries for variety. These options allow you to create a pumpkin bread that fits your taste and pantry! Start by gathering all your ingredients. You will need: - 1 cup pure pumpkin puree - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 1/4 cup unsweetened applesauce - 3 large eggs - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup fresh or dried cranberries - 1/2 cup walnuts, coarsely chopped Make sure your oven is preheated to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper. This step helps with easy removal later. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, applesauce, and eggs. Whisk this mixture until it is smooth and well blended. This creates a rich base for your bread. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This step ensures that the leavening agents and spices are evenly distributed. Now, slowly add the dry mixture to the wet mixture. Mix until everything is just combined. Be careful not to overmix; you want a tender bread. Next, fold in the cranberries and chopped walnuts. Make sure they are evenly spread throughout the batter for great flavor in every bite. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your bread is ready! Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Enjoy the wonderful smell of bakery-style cranberry walnut pumpkin bread! To get that soft and moist bakery-style texture, use fresh pumpkin puree. You can make your own by roasting a pumpkin. The extra moisture helps the bread stay tender. Don't overmix your batter. Fold in the dry ingredients until just combined. This keeps your bread light. Watch out for these common mistakes: - Overmixing: This can make the bread dense. - Wrong oven temp: Always preheat your oven. A hot oven helps the bread rise. - Not testing for doneness: Use a toothpick to check. It should come out clean. - Skipping cooling time: Let the bread cool before slicing. This helps it set. Serve your cranberry walnut pumpkin bread warm. I like to drizzle it with honey or maple syrup. This adds a nice touch of sweetness. Pair it with a cup of tea or coffee for a cozy treat. For an extra pop, garnish with fresh cranberries and walnuts on the side. Enjoy every slice! {{image_2}} You can make this bread gluten-free by using gluten-free flour. Look for a blend that works well for baking. You may need to add a bit more moisture, so keep an eye on the texture. This way, everyone can enjoy the tasty flavors! To boost the taste, add more spices like ground ginger or allspice. A teaspoon of vanilla extract can also add a lovely aroma. If you want a little twist, try orange zest. It brings a fresh flavor that pairs nicely with pumpkin. Feel free to switch out walnuts for pecans or almonds. Each nut offers a unique crunch and flavor. You can also mix in other dried fruits. Try raisins, cherries, or even figs for a fun surprise in every bite. To keep your cranberry walnut pumpkin bread fresh, store it in an airtight container. If you don’t have one, wrap it in plastic wrap. This keeps moisture in and prevents drying out. Place the bread at room temperature for up to three days. For longer storage, consider freezing it. Always keep it away from direct sunlight or heat sources. Freezing your pumpkin bread is simple. First, let the bread cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. Label it with the date. You can freeze it for up to three months. When you’re ready to eat, take it out and let it thaw at room temperature. To enjoy your bread warm, preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat them for about 10 to 15 minutes. This method keeps the bread moist and soft. You can also use a microwave. Heat slices for 10 to 15 seconds. But be careful; the microwave can dry it out. Enjoy your warm slices with a cup of tea or coffee! You can check if your pumpkin bread is done by using a toothpick. Insert it into the center of the loaf. If it comes out clean, your bread is ready. You can also look for a golden-brown color on the top. The edges may pull away from the pan slightly. When you tap the top, it should sound hollow. Yes, you can make this recipe ahead of time. After baking, let the bread cool completely. Wrap it tightly in plastic wrap or foil. Store it at room temperature for up to three days. For longer storage, place it in the freezer. It can last up to three months in the freezer. Just thaw it overnight in the fridge when you're ready to enjoy it. Here are the estimated nutritional facts per slice, based on ten slices: - Calories: 180 - Total fat: 7g - Saturated fat: 1g - Cholesterol: 40mg - Sodium: 150mg - Total carbohydrates: 26g - Dietary fiber: 1g - Sugars: 10g - Protein: 3g These values may vary based on specific ingredients and brands used. Enjoy this bread as a tasty treat that also provides some nutrients! In this blog post, we covered key ingredients and step-by-step instructions for baking pumpkin bread. You learned tips for texture, common mistakes, and serving ideas. We explored tasty variations, storage methods, and answered common questions. Remember, baking can be fun and creative! Experiment with flavors and enjoy the process. Your pumpkin bread journey starts now; happy baking!

Cranberry Walnut Pumpkin Bread Bakery Style

Fall in love with baking this season with our delicious Cranberry Walnut Pumpkin Bread recipe! This moist and tasty bread combines pumpkin puree, cranberries, and walnuts, making it the perfect treat for any occasion. Ready in just over an hour, it’s easy to prepare and yields 10 delightful slices. Click through to discover the full recipe and impress your friends and family with this seasonal masterpiece!
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Ingredients
  

1 cup pure pumpkin puree

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

1/4 cup unsweetened applesauce

3 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup fresh or dried cranberries

1/2 cup walnuts, coarsely chopped

Instructions
 

Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

    In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, applesauce, and eggs. Whisk until smooth and well blended.

      In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

        Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

          Fold in the cranberries and chopped walnuts until evenly distributed throughout the batter.

            Pour the batter into the prepared loaf pan and smooth the top with a spatula.

              Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.

                Once done, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

                  Prep Time: 15 mins | Total Time: 1 hr 10 mins | Servings: 10 slices

                    - Presentation Tips: Serve slices of the bread on a wooden cutting board, drizzled with a little honey or maple syrup for added sweetness. Garnish with a few scattered cranberries and walnuts on the side for an appealing touch. Enjoy with a cup of tea or coffee!