Lately my heart is really singing its pumpkin tune and I have been enjoying sprinkling bits of cinnamon spice into my life. Yesterday I dressed in an outfit I like to call athe-leisure hipster and Andrew and I packed in as many fall things as we could, including cooking chili and buying hot chocolate mix from our favorite spice store. And dancing around the kitchen to our favorite daily mix (6!) from Spotify. Think Weezer and Cake and The Fratellis. I don't know. We like the alternative shit.
While Andrew cooked the chili, I brought out my last can of pumpkin from the pantry and decided to fix up one of the old recipes from Nommable, a good ol' reliable pumpkin bread recipe that I made even simpler this time around - skipping over the cinnamon sugar middle and instead adding the sweetness on top in the form of a crunchy turbinado sugar lid. I thought to add chocolate bits but ultimately decided to keep it classic with just the addition of dried cranberries. I think this would be really tasty even without the cranberries, but we have a surplus of Craisins right now. I think there was a sale at Costco.
In other news, I think I want to start reading more books. This comes in waves. Last year on my book frenzy I read A Long Way Home and Tuesdays With Morrie, both of which made me cry for very different reasons. I also bought many other books during this time that I never finished, so that's my project for the rest of 2017. I cracked open Voracious by Cara Nicoletti a few days ago and have been thoroughly enjoying it, if anything because the first chapter talks about Little House on the Prairie and that was one of my favorite series as a small Asian child. It made me want to churn butter and eat fluffy potatoes in a log cabin. Which are all things I want to be doing in life maybe sans log cabin.
I'm off to go on my last outdoor run of the season, the near freezing temps are suggesting it's time for a gym membership.
This bread is not fussy and in reality you could argue that there are enough pumpkin bread recipes on the internet already, but I really liked the soft fluffiness of this bread and its lightly spiced sweetness so I wanted to share. It's my ode to the season and all its beautiful golden glory.
Cranberry pumpkin bread (adapted from my 2015 cranberry pepita pumpkin bread)
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 teaspoon ground ginger
- 1/3 cup full fat sour cream
- 2 teaspoons maple syrup
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3/4 cup dried cranberries
- Lots of turbinado sugar for the top
- Preheat oven to 350 F. Butter and flour a 9 x 5 loaf pan.
- In a medium bowl, mix the flour, baking soda, baking powder, salt, and spices until combined. Set aside.
- In a large bowl, whisk the sour cream, maple syrup, oil, eggs, pumpkin puree, and sugar until well combined. Add the dry ingredients to the wet ingredients and mix until just combined. Add the dried cranberries and fold them in until evenly dispersed. Try not to over mix the batter!
- Pour the batter into the loaf pan. Sprinkle generously (I mean very generously) with turbinado sugar. If you don't add a lot, it won't crisp up quite as well, which is fine but you will miss the crunchy top! Bake for 1 hour and 10 minutes, or until a chopstick placed in the middle of the bread comes out with moist crumbs but clean. You may have to cover the bread with aluminum foil about 40 minutes into the bake time so that the top doesn't burn.
- Remove from the oven and let cool for 15-20 minutes before removing from the loaf pan. Let it cool completely before slicing, then enjoy with a large cup of coffee. Comfy sweater optional, but recommended.