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Friday, August 7, 2015

Easy Pumpkin Cranberry Bread

   Pumpkin Cranberry Bread Is a lovely honey colored quick bread , that is full of pumpkin puree , orange juice and sweetened cranberries .The fresh cranberries add color and a nice tart flavor to this Pumpkin Cranberry Bread .If fresh cranberries are not available , you could use dried cranberries .
 
Depending on the time of year 1 sometimes even replace the cranberries with raisins or chocolate chips .This bread is delicious for holiday treat .

 Of course , there is no denying that the most popular pumpkin dessert is the pumpkin pie .Thanksgiving would not be complete without it ..However the pumpkin's flavor and smooth texture are also excellent in quick breads .Scones , muffins and loaves are transformed when pumpkin puree , along with ground cinnamon , ginger and cloves are added .This bread take on a muted orange color and their texture is wonderfully dense and moist .
 
 Ingredients
Make 1 loaf 
300 grams  all purpose flour
8 teaspoons pumpkin pie spice
1/2teaspoon baking powder
1 teaspoon  baking soda
11/2 teaspoons salt
3 cups sugar
1 can pumpkin puree
1 teaspoon pure vanilla extract
4 eggs
1 cup vegetable oil
1/2 cup orange juice1/2 teaspoon cinnamon
1/2 teaspoon ground ginger1/4 teaspoon ground cloves
1/2 unsalted butter , room temperature
1 cup granulated white sugar
1 cup fresh or frozen cranberries , coarsely chopped

Method
 Preheat the oven to 350 degrees F and place rack in the center of the oven .

In a large bowl  , sift or whisk together the flour , baking powder , baking soda , salt , orange zest , cinnamon, ginger and cloves .

In the bowl of your electric mixer , or with a hand mixer , beat the butter and sugar until light and fluffy about 2-3 minutes .Add the eggs , one at a time , beating well after each addition .Beat in the vanilla extract , pumpkin puree  and orange juice .With the mixer on low speed , add the flour mixture and mix just until incorporated 
.Fold in the chopped cranberries .Pour the butter into the prepared pan and bake the bread for about 55-65 minutes , or until a toothpick inserted into the center of the loaf comes out clean .

Remove from oven and place on a wire rack to cool for about 10 minutes before removing bread from pan . Can serve warm , cold or at room temperature .Store leftovers in the refrigerator or else freeze for later use .

Bread baking tips :
 -For the best bread , use the freshest ingredients .
-Use room temperature ingredients for best results .
-Measure you ingredients correctly . Use a dry measuring cup to measure the dry ingredients and use a glass or plastic liquid measuring cup to measure the liquids .
-Do not scoop your flour with the measuring cup.You will end up using too much flour and the loaf will be heavy .Instead , use a spoon to lift the flour out of the container and into the measuring cup .Do not tap or shake the cup to put more flour into it .Simply level the top with a flat edge .
-Don't try to cut the loaf of bread right away , wait at least 15 minutes so that you don't tear the crust .
-Quick breads will do better if you wait until the next day to cut them .

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