Sure, here’s a detailed recipe for Gingered Cranberry Pumpkin Bread 🍞:
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour and 5 minutes
Servings: 12
Yield: 1 loaf
Description: Dive into the delightful flavors of fall with this scrumptious Gingered Cranberry Pumpkin Bread. Bursting with the warmth of ginger, the tartness of cranberries, and the comforting essence of pumpkin, this quick bread is perfect for sharing with loved ones or savoring as a cozy treat on a chilly evening.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tablespoon grated gingerroot
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 3/4 cup fresh cranberries, chopped
Instructions:
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Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
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Prepare Loaf Pan: Butter and flour a 9-by-5-inch (8-cup) loaf pan, ensuring that the entire interior surface is well-coated, and then set it aside for later use.
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Sift Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking soda, baking powder, salt, ground nutmeg, and ground cinnamon. Set this dry ingredient mixture aside.
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Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter, granulated sugar, brown sugar, and grated gingerroot until the mixture is light and fluffy.
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Incorporate Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then, add the pumpkin puree to the mixture and continue to mix until well combined.
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Add Dry Ingredients: Gradually add the sifted dry ingredients to the wet ingredients mixture in three separate batches, alternating with the milk. Mix until just combined, being careful not to overmix.
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Fold in Cranberries: Gently fold the chopped cranberries into the batter until evenly distributed.
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Transfer to Loaf Pan: Scrape the prepared batter into the buttered and floured loaf pan, spreading it out evenly with a spatula.
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Remove Air Bubbles: Tap the filled loaf pan gently on the counter to remove any large air bubbles trapped within the batter.
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Bake: Place the loaf pan in the preheated oven and bake for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. After 45 minutes of baking, rotate the pan in the oven and loosely cover the top of the loaf with a sheet of aluminum foil to prevent overbrowning.
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Check for Doneness: Since oven temperatures can vary, it’s essential to use your best judgment and perform a doneness test by inserting a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs clinging to it, the bread is ready.
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Cool and Serve: Once baked, allow the bread to cool in the pan for about 10 minutes before carefully removing it from the pan and transferring it to a wire rack to cool completely. Once cooled, slice the Gingered Cranberry Pumpkin Bread into thick slices and serve it as a delightful treat for breakfast, brunch, or dessert.
Enjoy the cozy flavors and comforting aromas of this homemade bread, perfect for any autumn occasion! 🎃🍞
