Tuesday, October 2, 2012
Baking with Julia - Cranberry and Pumpkin Loaf
Just wondering, is there anyone else out there who completely missed the mark with this recipe? I somehow had it into my head that this was a quick bread, more of a cake even. Imagine my surprise when I go to make it and not only is it a proper bread, it has to rest in the fridge overnight! Aaaah!
Now I could have just made it properly another day but I was psyched for pumpkin and cranberries and knew I wouldn't get another chance before posting day. I even had steamed pumpkin leftover from the night before ready and waiting to be mashed. (We can't buy canned pumpkin or pumpkin pie filling in Australia).
So instead I pulled out my trusty bread maker and made it in there.
Granted it's not exactly the same as in the book, but the basic elements are all there - pumpkin, cranberries, spices. Yum! I didn't use any walnuts as I didn't have any on hand and I wanted to make it child friendly.
Luckily my breadmaker cookbook had a recipe for pumpkin bread already so I just had to tweak it slightly. Let me tell you, the aroma wafting through the house as this was cooking was to die for! And it was ready in just 3 1/2 hours!
Pumpkin and Cranberry Bread in the Breadmaker
1 tbs melted butter
1/2 cup mashed pumpkin
1 ts salt
1 tbs brown sugar
100g wholemeal flour
350g white bread flour
2 ts ground cinnamon
1/2 ts ground nutmeg
1 tbs milk powder
1/2 ts bread improver
1 1/4 ts instant dried yeast
1/2 cup dried cranberries
Add all ingredients except the cranberries to your breadmaker in the order listed above. Select the 750g loaf size, basic bread setting and medium crust. If you have a fruit and nut dispenser, add your cranberries in there and make sure you select 'Nuts - Yes' so they will be added automatically. Otherwise add in your cranberries after the first mix. Press start and wait just a couple of hours for your delicious bread to be ready!
The taste test ...
Just gorgeous! It was amazing fresh out of the 'oven' but sliced up the next day and toasted it was possibly even better. There wasn't much pumpkin flavour but it did add a lovely colour and helped to keep the bread moist. My boys loved it toasted for breakfast with a big glass of milk and my pumpkin-hating husband had a taste before he knew it contained pumpkin and declared it 'really good.' Success!!!
Our host this week is Rebecca at This Bountiful Backyard. Make sure you check her blog for the proper recipe or give mine a go if you're time-poor.