Cook the Book: Pumpkin Walnut Cranberry Quickbread

Name: Cook the Book: Pumpkin Walnut Cranberry Quickbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 teaspoons baking soda; 2 teaspoons cinnamon; 473 milliliters cranberries; 5 larges eggs, lightly beaten; 1 Tbsp kosher salt; 1 teaspoons nutmeg; 1 small Zest of orange; 631 milliliters pumpkin puree; 591 milliliters sugar; 10 servings Turbinado sugar for sprinkling on top of the loaves; 976 milliliters unbleached all-purpose flour; 283 grams 1/4 cups unsalted butter, melted; 315 milliliters toasted walnut pieces; 207 milliliters water

Cook the Book: Pumpkin Walnut Cranberry Quickbread might be just the morn meal you are searching for. One portion of this dish contains approximately 12g of protein, 36g of fat, and From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a vegetarian diet. A mixture of unbleached flour, sugar, nutmeg, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Position one rack in the top third of the oven, and preheat the oven to 350&fegF. Grease the loaf pans.

Equipment you will use

Loaf Pan

Oven

In a large mixing bowl, combine the butter, cooled slightly, with the eggs.

Ingredients you will need

Butter

Egg

Equipment you will use

Mixing Bowl

Whisk in the pumpkin puree and sugar. Stir the orange zest into the water then add to the pumpkin mixture and whisk to combine.

Ingredients you will need

Canned Pumpkin

Orange Zest

Pumpkin

Sugar

Water

Equipment you will use

Whisk

In a separate bowl, add the flour, cinnamon, nutmeg, baking soda, and whisk together.

Ingredients you will need

Baking Soda

Cinnamon

Nutmeg

All Purpose Flour

Equipment you will use

Whisk

Bowl

Pour the dry ingredients into the liquid ingredients and fold gently until almost combined, then add the cranberries and walnuts. Finish with a few gentle strokes combine without over-mixing.

Ingredients you will need

Cranberries

Walnuts

Divide the batter evenly between the 2 prepared loaf pans.

Equipment you will use

Loaf Pan

Sprinkle the top of each loaf lightly with the turbinado sugar, about 1 tablespoon per loaf, to form a crystal crust.

Ingredients you will need

Turbinado Sugar

Crust

Bake for 55 to 65 minutes, or until a toothpick comes out clean when inserted in the middle of the loaf.

Equipment you will use

Toothpicks

Oven

Cool the loaves in the pan for 15 minutes, then carefully turn them out of the pans and place the loaves on a wire rack until completely cooled. Wrap in plastic film and store in the refrigerator. These loaves keep well for 3 to 4 days, and freeze well if wrapped in plastic and then foil.

Ingredients you will need

Wrap