STREAMING NOW: Jamie's Super Food

Pumpkin, Cranberry Chocolate Chip Bread

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“FRom the Nov 2010 edition of My American Market's Newsletter. Best Pumpkin-holiday bread I have ever made, great consistency, you could also use carrot purée or sweet potato purée.”
READY IN:
1hr 15mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°, grease and flour a 9 x 5 loaf pan.
  2. Combine in large bowl: 1 1⁄2 cups all-purpose flour.1 teaspoon baking soda.1⁄4 teaspoon baking powder.1 teaspoon salt.1 1⁄2 teaspoons ground cinnamon.1 teaspoon ground ginger.
  3. Combine in a small bowl:.1⁄3 cup milk.1⁄2 teaspoon vanilla extract.
  4. Beat in a large bowl until fluffy:.6 tablespoons (3⁄4 stick) butter.3/4 cup sugar plus 1⁄ 3 cup packed brown sugar.
  5. Beat in one at a time:.2 large eggs.
  6. Add and beat on low speed just until blended:.1 cup pumpkin puree.
  7. Add the flour mixture in 3 parts, alternating with the.milk mixture, beating on low speed or stirring with a.rubber spatula until smooth and scraping the sides.of the bowl as necessary.
  8. Fold in:.1⁄3 cup chocolate chips.1⁄3 cup dried cranberries.
  9. Pour into the prepared pan and spread evenly. Bake.until a toothpick inserted in the center comes out.clean, about 1 hour. Let cool in the pan on a rack for.5 to 10 minutes before unmolding to cool completely on the rack.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: