Orange and cranberry is another combination of sweet and tart that gets the juices flowing. Add a little pumpkin, and you have a most satisfying breakfast bread which will brighten any brunch table.
Pumpkin Bread
Excerpted from Pumpkin by DeeDee Stovel
Copyright © Edith Stovel 2005
Used with permission from Storey Publishing
MAKES 2 LOAVES
2 cups sugar
3⁄4 cup (11⁄2 sticks) unsalted butter, softened
4 eggs
2 cups canned unsweetened pumpkin
1 tablespoon grated orange zest
Juice of one orange (about 1⁄2 cup)
31⁄2 cups unbleached all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1⁄2 teaspoon baking soda
11⁄2 cups walnuts, chopped
11⁄2 cups dried cranberries
1 Heat the oven to 350°F. Grease two 8- by 4-inch pans with butter.
2 Beat the sugar and butter in a large bowl until fluffy. Add the eggs, pumpkin, and zest. Add enough water to
the orange juice to make 2⁄3 cup. Add to the sugar mixture and continue beating until well blended.
3. Sift the flour, baking powder, cinnamon, nutmeg, salt, and baking soda into the pumpkin mixture.
4. Fold in the nuts and cranberries.
5. Divide the batter between the two pans. Bake 70 to 80 minutes, or until a skewer inserted in the middle
comes out clean and the top is golden brown. Cool on a rack for at least 10 minutes before removing from the pan. Cool completely before slicing. Serve immediately or double wrap in plastic wrap and store in the freezer for up to 3 months.
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