Beyond The Moon Cookbook

Pumpkin Cranberry Bread
Beyond the Moon Cookbook (Harper Collins Publishers)
By: Ginny Callan

Serves 10 to 12 People

Ingredients and Directions:

2 large eggs
3/4 c. honey (175ml)
1/2 c. canola oil (125ml)
1/4 c. butter or margarine, softened (50ml)
1tsp. vanilla extract (5ml)
2 tbsp. grated orange peel (30ml)
1 c. puréed pumpkin (250ml)
1 c. whole-wheat flour (250ml)
1 c. all-purpose flour (250ml)
1 tsp. baking powder (5ml)
1 tsp. baking soda (5ml)
1 tsp. ground cinnamon (5ml)
1/4 tsp. ground nutmeg (1ml)
1/4 tsp. ground ginger (1ml)
1 c. fresh cranberries, coarsely chopped (250ml)
3/4 c. walnuts, coarsely chopped (175ml)

1. Preheat oven to 350°F (180°C). Grease a 9- x 5- inch (23 x 13-centimetre) loaf pan.

2. In medium-size bowl, beat eggs with honey, oil, butter, vanilla, orange peel and pumpkin purée.

3. In another bowl, stir together the flours, baking powder, baking soda, cinnamon, nutmeg and ginger.

4. Pour the wet ingredients into the dry and mix just until combined. Fold in the cranberries and half cup (125 ml) of the walnuts.

5. Pour the batter into the prepared pan and sprinkle with the remaining walnuts.

6. Bake for 55 to 60 minutes, until a toothpick inserted in the centre of the bread comes out clean. Cool on a rack for about 10 minutes before removing from the pan. Serve warm or at room temperature.

Note: This bread freezes well and will stay moist when wrapped and refrigerated for a few days. Can also add 1/2 c. (125ml) to 1c. (250ml) chopped dates as an option.

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