Pumpkin Cranberry Bread

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This recipe is brought to you by Aimee Osbourn-Gille. Aimee owns an American-friendly tea house called l’OisiveThé (notice the play on words?). It is located at La Butte aux Cailles in Paris. So, if you are in this neighborhood, you want to stop by this cozy and relaxing place to enjoy their large selection of teas (over 60 sorts) with a slice of some homemade American-style desserts. And if you like knitting, you might want to join the TricoThé group that meets on Wednesday nights. Address : 1, rue Jean Marie JEGO / Paris 13th Arr. / Phone: 01.53.80.31.33

There is something about chilly weather that makes me crave spice infused dishes especially in my teas and my desserts. Luckily, I can indulge my customers with my cravings of spiced desserts and bake them at will at my own tea house, L’OisiveThé.

The French do Pain d’Epice very well. I love this dense cake with all my heart. Add a small pat of salted butter and it makes my taste buds sing. But I am an American girl at heart, and I do love my light airy cakes. All the desserts I bake at the tea house are American recipes including my pumpkin cranberry bread, a seasonal favorite !
This is a very flavorful and light bread. It is delicious for breakfast or for « goûter ». One batch makes two large loaves, or you can bake several mini loaves.

Ingredients:

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons of pumpkin pie spice mix (see recipe for mix below)
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated brown sugar
1 can (15 oz) Libby’s 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil (I use colza but tournesol would work as well)
1/2 cup orange juice or apricot juice
1 heaping cup sweetened dried, fresh or frozen cranberries

Homemade Pumpkin Pie Spice Mix

4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Mix all ingredients well.
Store in an airtight container.

Preparation:

Preheat oven to 175°C. Grease and line two 9 x 5-inch loaf pans (or one loaf pan and one muffin pan). I line with a strip of parchement paper that hangs over the edge to make it easy to lift out the loaf when done.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Set aside.
Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add dry mixture to the pumpkin mixture. Stir until moistened. Fold in cranberries. Pour batter into prepared loaf pans.
Bake for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes and then lift out and let cool on wire racks.

This bread is amazing with a big glass of milk, a cup of hot tea or even a smear of cream cheese. Enjoy !

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