Cranberries add a delicious twist to this traditional pumpkin bread recipe, perfect for breakfast in the fall and winter months!
Well hello there! Welcome to Pumpkin Week on WhitneyBond.com!
That’s right, I made up my own week to celebrate the almighty orange squash that we’ve all come to know and love as the official flavor of fall.
I started pumpkin week on Monday by updating one of my all time favorite fall recipes, Pumpkin Chili, with snazzy new pictures!
Yes, that was the original recipe image I posted when I first started blogging back in 2011 in the upper left hand corner, I updated the recipe in 2012 to the image in the bottom left hand corner, I then updated the recipe again this week with the bright and shiny new image on the right.
I love sharing collages like these because I often get asked about my food photography and how I learned how to take great pictures of food. While I read a few articles online and an e-book on food photography, it really was practice that made the biggest difference.
I’ve now photographed over 700 recipes, some of them 2 or 3 times, taken thousands of pictures of food, both at home and in restaurants, and spent countless hours in camera settings and editing programs to get my food photography where it is at today.
I am working on a couple of food photography blog posts, but if you have any questions in the meantime, feel free to comment below!
Now back to the Pumpkin Week fun!
For the first new recipe of the week, I gave traditional pumpkin bread a Bond girl twist by adding cranberries.
These sweet and tart little berries were the perfect addition to an already moist and flavorful pumpkin bread recipe!
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp allspice
- 2 large eggs (whisked)
- 1 cup whole milk
- 6 tbsp unsalted butter (melted)
- 1 can (15 oz) pumpkin puree
- 1 cup dried cranberries
Preheat the oven to 350° F.
In a large bowl, combine the granulated sugar, brown sugar, flour, baking soda, salt, ginger, nutmeg, cinnamon, ground cloves and allspice together.
In another large bowl, combine the whisked eggs, milk, melted butter and pumpkin puree.
Add the dry ingredients and mix well.
Hand mix in the dried cranberries.
Pour the batter into two greased 9×5 loaf pans.
Place in the oven and bake for 50-60 minutes.
At this point, your entire house will smell totally amazing, and your biggest challenge will be not eating an entire loaf, warm and fresh out of the oven 😉
I kept one loaf for myself. I didn’t eat it all at once, but I promise I wanted to!
I sliced up the other loaf and took it to friends. I love baking for friends in the fall, it reminds me of growing up in Oklahoma when my Mom and I would bake cookies, cupcakes and pies, then take them to school for my teachers and classmates. I guess you could say I inherited my “baking and sharing” quality from my Mom 😉
♣ Vegetarian Option: This recipe is vegetarian.