Kitchen Concoctions

on a mission to help people gain confidence in the kitchen





  • About Us
    • About Us
    • Featured Work
    • Work With Me
    • Contact
    • FAQ
    • Classes
    • Privacy Policy and Disclosures
  • Recipe Index
  • Crafty Concoctions
    • Crafty Concoctions
    • Party Planning & Entertaining
    • DIY Beauty Treatments
    • Gifts/Gift Baskets
    • Kids Crafty Concoctions
  • Holiday
    • New Year’s
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • 4th Of July
    • Halloween
    • Thanksgiving
    • Christmas
  • Fit Kitchen
    • Fit Kitchen
    • Fitness
    • Healthy Eats
  • Kitchen Adventures
    • Travel
    • Austin, Texas
    • Texas
    • Restaurant Reviews
    • Foodie Field Trip
    • Date Night
  • Dishin’ It Up
    • Dishin’ It Up
    • Kickin’ the Bucket
    • Bites with Bloggers

You might have to save this one for later…

February 24, 2011

I can’t believe the month is almost over. Seriously. I have been so busy I almost forgot about the magazine of the month series. Almost.

So here in the last few days of February I will be featuring the magazine Bon Appetite.

The first recipe I decided to make was this pumpkin cranberry bread. I know what you are thinking it is February not November. Can you even find pumpkin or cranberries this time of year? Pumpkin maybe. Cranberries probably not.

I choose this recipes because well, I had fresh cranberries in my freezer needing to be used and so I went looking for a recipe I could use them in and these muffins sounded great.

I love pretty much anything pumpkin. So I knew these were a sure fit for me. The true test were the pumpkin haters of my family. Did they like them? They sure did! They all said the same… The tart cranberries mellowed the pumpkin flavor. My mom even asked if she could keep some to eat for breakfast for the next day. Whahoo!
Notes: Because of the pumpkin these are moist muffins and only keep fresh for a few days but they do freeze well and can be warmed in the microwave. The original recipe called for pumpkin pie spice and buttermilk but I did not have any on hand, so I had to modify this. Oh and cranberries maybe hard to find this time of year so you may have to bookmark this recipe for later or I guess you could use dried cranberries, but I don’t think they would be as good!
One Year Ago: Boursin Cheese, Spinach and Pecan-Stuffed Chicken Breasts

Cranberry Pumpkin Bread
Printable Version
Prep Time: 15 minutes Bake time: 40 minutes Makes 1 large loaf, 4 mini loafs, and 12 muffins

2 cups plus 2 tablespoons all purpose flour
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon all spice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter, room temperature
1 cup plus 1 tablespoon sugar
2 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1 cup milk
1 tablespoon lemon juice
1 cup frozen cranberries, chopped

Preheat oven to 350° F. Butter 4 (5 3/4 x 3 x 2) inch mini loaf pans.

Add the lemon juice to the milk and let sit for 5 minutes. Whisk 2 cups flour, spices, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, one at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with milk/lemon mixture in 2 additions each. Toss chopped cranberries with remaining 2 tablespoons of flour. Fold in cranberries into batter. Transfer batter to pans. Sprinkle with 1 tablespoon sugar.

Bake bread until tester inserted into center comes out clean, about 40 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack. Cool bread completely.

DO AHEAD: Can be made 2 days ahead. Wrap and store at room temperature.

adapted from Bon Appetite, October 2003

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

2 Comments
Filed Under: Breakfast/Brunch, Holiday- Christmas, Muffins/Quick Bread, Uncategorized

« $25 Kroger Family of Stores Giftcard Giveaway!!!
Real Men Don’t Eat Quiche »

Comments

  1. Heather says

    February 25, 2011 at 11:22 pm

    Hi-I found your blog through Mel's Kitchen Cafe, and when it opened up I immediately started laughing! My name is also Heather, and I have a food blog whose design is so similar to yours it's scary. Great 'Heathers' think alike, I guess! 🙂

    Reply
  2. Leah T says

    February 26, 2011 at 1:27 am

    I love pumpkin too and cranberries with it sound so good. I will definitely put these flavors together sometime, unfortunately in a gluten-free way. 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.


Hi Y'all, welcome to Kitchen Concoctions!

We are on a mission to help people gain confidence in the kitchen and inspire others to cook, craft and create life long memories with friends and family around the dinner table!

Here you will find family friendly recipes inspired by rich southern flavors and Texas grown ingredients.
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Never miss a post!

Subscribe via email!

Blog Archives

©Kitchen Concoctions 2009-2022. All rights reserved. All photography and content are copyright protected. Material may not be duplicated or republished. Please do not use my images without prior written permission. If you would like to share a recipe, please re-write the recipe in your own words and provide appropriate credit with a direct link back to the original recipe on Kitchen Concoctions. Or simply link to the full recipe on Kitchen Concoctions. Thank you!

Site Design By designer blogs