Pumpkin-cranberry bread
20 servings
70 minutes
Pumpkin-cranberry bread is a cozy treat that combines the tenderness of pumpkin with the refreshing tartness of cranberry. This recipe originates from Russian culinary traditions, where autumn harvests inspired fragrant baking. Spices for apple pie combined with orange juice give the bread a warming flavor, while cranberry adds unexpected contrast and brightness. This bread is perfect for cozy tea times and can be served warm with a slice of butter or a hint of honey. It beautifully balances sweetness and spiciness, making it an excellent choice for autumn and winter days when one craves something homemade and soulful.
1
Preheat the oven to 170°C. Grease and flour two 9x15-inch baking pans.
- Wheat flour: 3 glasss
- Vegetable oil: 1 glass
2
In a large bowl, combine flour with spices, baking soda, and salt.
- Wheat flour: 3 glasss
- Apple pie spice: 5.5 teaspoons
- Baking soda: 2 teaspoons
- Salt: 1.5 teaspoon
3
In another bowl, combine sugar, pumpkin puree, eggs, vanilla, and orange or apple juice; beat with an electric mixer on medium speed until fully combined.
- Sugar: 3 glasss
- Apple sauce (puree): 1 jar
- Chicken egg: 4 pieces
- Orange juice: 1 glass
4
Add the pumpkin mixture and mix with a wooden attachment just until moistened (do not beat). Gently add the cranberry.
- Apple sauce (puree): 1 jar
- Fresh cranberries: 2 glasss
5
Divide the dough between the pans. Bake for 60-65 minutes or until the test comes out dry and clean. Cool in the pan for 10-12 minutes, then transfer to a rack to cool completely.
