Tuesday, October 24, 2006
Cranberry-Walnut Pumpkin Loaves
I'm a little tired of the non-yeast variety breads (banana, zuchinni, pumpkin) that are really just cake, but not as good as good as cake. (Seriously, why not just eat cake? It's not like it's a healthier choice.) That's why I was so excited to try this pumpkin bread. Still cute and little with great fall flavors like pumpkin, cranberries, cinnamon and nutmeg, but "slightly sweet, just a little spicy, and even a bit savory." Intriguing. I was so happy with the result. It is as the cookbook describes, but with surprises like raisins, walnuts and fresh (not dried and sweetened) cranberries. The sour cranberries were a bit much for some who tried the bread, but I liked the contrast of the sweet raisins and tart cranberries. Although this bread doesn't take a lot of work, it does have to sit for long periods of time (like overnight in the fridge), so it is a project involving a few days. I loved snacking on it fresh from the oven, eating it for breakfast with a little cream cheese and having it toasted with butter and tea. It's a lovely bread to have around when you are entertaining out-of-town guests.
The recipe comes from Baking with Julia. Find it here. (If you have mini loaf pans, use them and make three loaves instead of the two suggested.)