Pumpkin bread with dried cranberries, pecans and white chocolate
4 servings
30 minutes
Pumpkin bread with dried cranberries, pecan nuts, and white chocolate is a delightful treat that combines warm autumn aromas and rich texture. Traditionally, pumpkin is used in European baking for its gentle sweetness and moisture, while the addition of cinnamon, nutmeg, and ginger gives this bread a cozy scent. White chocolate adds creamy softness, pecans provide a crunchy texture, and dried cranberries add a slight tartness, creating a harmony of flavors. This bread is perfect for leisurely autumn tea times, festive breakfasts or simply a cozy evening with a cup of aromatic coffee. It can be served warm with butter or cream and also makes a sweet gift for loved ones.
1
In a large bowl, mix both flours, baking soda, salt, and spices.
- Wheat flour: 1 glass
- Coarse-ground flour: 0.8 glass
- Baking soda: 1 teaspoon
- Salt: 0.3 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Ground cloves: 0.3 teaspoon
- Ground ginger: 0.3 teaspoon
2
In another bowl, beat the eggs and mix with pumpkin puree, sugar, vegetable oil, and yogurt.
- Chicken egg: 2 pieces
- Pumpkin puree: 1.5 glass
- Brown sugar: 0.8 glass
- Vegetable oil: 0.3 glass
- Vanilla yoghurt: 0.5 glass
3
Mix both mixtures.
4
Add chocolate chips, cranberries, and slightly chopped nuts to the dough.
- White chocolate chips: 200 g
- Dried cranberries: 65 g
- Roasted pecans: 0.5 glass
5
Preheat the oven to 180 degrees.
6
Grease a loaf pan with butter and pour the dough into it. Bake the bread until done for about 60-70 minutes.
- Vegetable oil: 0.3 glass