December 2, 2009 - 5:48pm
Julia's Cranberry-Walnut-Pumpkin bread
Ever since MerryBaker posted this recipe (from Baking with Julia) in Helend's blog, I've been waiting to try it. Here it is! It is really lovely. I added 1 packet of stevia to up the sweetness w/o additional sugar (I did use the 1/3 c specified). I made 3 loaves, as directed. The recipe called for "1 can" of raisins, I used about 3/4 cup. The loaves are really small. Next time I'll only make 2 loaves from the batch so each is a little bigger. It's an incredible holiday bread...love it!!
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I made Merrybakers pumpkin bread this passed sunday. Not as nice looking as yours but tasted great. All gone!
Thanks Will...yeah, it's yummy stuff! My first brioche-type bread. Very tender and flavorful. I think I need to ask for the cookbook for xmas!
Sue
All my raisins fell to the bottom. I did not use nuts as the wife hates any kind of nuts. She likes anything pumpkin I am not a big fan.
So, how did you and wife like it? Is it a re-do for you? My hubby doesn't like nuts...I think HE is nuts!
Yes I made a second batch last night. I had a 29oz can of pumpkin in the frig missing only the 8oz from the first batch I just used it all added more flour it could have used a touch more but they came out good. It is some good bread.
Smasty, your bread looks beautiful! I'm so glad you liked it, and I hope it will become a holiday tradition for you, too.
A "can" of raisins should have said a "cup," of course. Too much holiday cheer, I guess. :-)
I'm so glad you posted the recipe...this bread is so wonderful...just love it! And I will be buying the cookbook. Thank you!
I've not used fresh cranberry's in a bread before. Has anyone found the cranberry's not cooked enough? I was wondering about a quick blanch to soften them slightly.
This bread looks like a perfect candidate for my annual Christmas gift bread. I'l make a dozen or so just before the holiday.
Eric
I agree w/ Will...no blanching necessary! If you want, you can use frozen cranberries which are softer than fresh from the crystallization in the freezer. But I used fresh and they came out just fine. They need to be rather firm to hold up in the dough as it's worked...I think blanching would ruin that. Be sure to check all your berries for freshness, use only firm ones, if soft, they are too ripe or spoiled. The tangy flavor is great in the bread. I had a slice toasted this morning and it was so good. The bread freezes great (I sliced it, wrapped each piece in plastic wrap, and froze in individual zip loc sandwich bags so I could grab 1 piece at a time).
For me the tartness of the cranberries is a perfect contrast to the natural sweetness of the pumpkin & raisins. I do not think blanching is necessary. you should try it first then decide for yourself.
It is so good toasted with butter it almost tastes like french toast smothered in syrup. It has to be a lot heather choice i would think.
I skipped the butter and put Simply Fruit orange marmalade on it...so good!
Will...what are you baking this week? Did you see that chocolate sourdough that Shaio ping posted?
In the general forum. Sunday fun day. That's what I baked this passed weekend. I have a batard in the final rise right now. I want to see if i can get it rise up instead of side ways. This is my makeshift solution that solves two problems. Couch and how to get from the couch to the baking pan. I think its in-genus if i do say so myself. She is just amazing I love to look at her work. truly a artist!
Great idea! How did it come out?
I checked around with my friends and family and they agreed 2-3 that they would prefer this without raisins. Glad I asked. I love em but it's not for me. So for those of you who have made this, can I add more cranberry's say a total of 1-1/2 cups and be good?
Eric
I omitted the nuts, and added more raisins. If you really like cranberries go for it but I would not add more than a half cup more. The one or two cranberries per slice I get Is a great contrast taste I fear much more would be to much of a good thing. Adding more nuts instead maybe a better option IMHO. I gave away some pumpkin bread my last few bakes and every one is very impressed. I am thinking of making this to mail to family just as a way to share with family I can not be with for the holidays. Any other Ideas for breads I could mail and still be fresh and delish after two days in the mail?
Yeah...I agree w/ Will on this. The cranberries are really tart, so one or two per slice is just right, you don't want more than that. The raisins give it a really nice sweetness. What you might want to try instead of raisins would be dried sweetened cranberries.
Will...send chocolate sourdough I think :) I've received bread like this in the mail before and 2 days is stretching it...I ended up making bread pudding from it, which was fabulous.
The chocolate sour dough. Alas that's far out of my league for now. After my recent failure with rye bread I am trying again this morning. a less ambitious rye. I like your idea of the dried cranberries.
Holy, enriched bread!
I have become quite good at Julia's pumpkin bread recipe, since I first attempted it. I even took the liberty, Turned it into a formula, and changed the yield!