Nothing like a thick slice of pumpkin bread and a fresh, crispy apple for an afternoon snack. Yum!
After using pumpkin puree for some deliciously fluffy pancakes and mouth-watering streusel muffins, I still had about a cup of the good stuff left. Luckily, I came across this recipe for pumpkin bread at just the right moment, via The Curvy Carrot.
Pumpkin, like zucchini, bakes into a fabulously moist load of sweet bread. It's great for breakfast with a steaming cup of coffee, or an afternoon snack like I had today. Just another testament to the awesomeness that is pumpkin. Who says it's only an autumn treat? Not me!
1 c. all-purpose flour
1 c. whole wheat flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. Kosher salt
6 Tbs. unsalted butter, softened
3/4 c. white sugar
2 large eggs
1 c. pumpkin puree
1 tsp. vanilla extract
2/3 c. buttermilk
1/2 c. dried cranberries
1/2 c. coarsely chopped walnuts
2 Tbs. brown sugar
Preheat oven to 350 degrees F. Grease one regular-sized loaf pan with cooking spray. Set aside.
In a medium bowl, whisk together flours, pumpkin pie spice, baking powder, baking soda and salt.
In a separate bowl, beat butter until softened. Gradually add white sugar until blended. Beat in eggs one at a time, then beat in pumpkin and vanilla. Reduce speed to low and add dry ingredients alternatively with buttermilk, two additions each. Fold in cranberries and walnuts. Transfer batter into loaf pan and sprinkle with brown sugar.
Bake in preheated oven for approximately 70 minutes, or until toothpick inserted into center of loaf comes out clean. Cool bread for 15 minutes, then invert onto a wire rack to cool completely before serving.