Craisin Pumpkin Cider Bread


Craisin Pumpkin Cider Bread

The winter holidays and late harvest parties are amongst us and a good way to celebrate them is with delicious food. Try out our new quick pumpkin craisin cider bread, you won’t regret it. Promise.

Written and photographed by Tess Jewell-Larsen

Once again I start out my new update with a pumpkin bread recipe. Sorry, I should be a little more creative… but this time of year just makes me want to bake sweet quick breads, especially the pumpkin kind.

One of my friends had been talking about dried cranberry (craisin) pumpkin bread and I couldn’t help but be inspired. But as usual, I wanted it to be a little different than your average bread—I wanted to cider’ify it. I wanted to add the cider in a better way than I had done with the last Pumpkin Cider Bread. Don’t get me wrong, that recipe is delicious and highly recommended but I’d always thought there might be a better way to get a more infused cider taste into the bread than by just adding a bit to the recipe.

Cider marinade! And by that I mean, I marinated the pumpkin in cider over night, in hopes that the flavors of the cider would seep lovingly into the flavors of the pumpkin. It worked and the bread turned out fantastic. I took the bread with me when I went to visit some friends and I don’t think it lasted very long.

Enjoy the bread and Happy Thanksgiving too all that celebrate it!

Craisin Pumpkin Cider Bread
1 3/4 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
¼ tsp ground ginger
1 cup cider marinated pumpkin puree*
2 eggs
1/2 cup extra virgin olive oil
1 1/2 cup white sugar
1 cup dried cranberries

*To make cider marinated pumpkin puree: cut a pie pumpkin or a butternut squash in half, and bake at 350F(176C) for about 45 to 50 minutes or until soft. Let cool and then scoop out of the skin into a bowl. Puree with a mixer. Pour enough cider in the puree to cover it and let sit overnight or for at least several hours. Pour off excess cider before using in the recipe.

Preheat oven to 350F (176C). Grease 9×5-baking tin and then flour lightly.
In a small bowl mix together flour, salt, baking soda, and spices.
In a medium-large bowl blend together cider marinated pumpkin puree, eggs, olive oil, and sugar. Fold half the craisins into the mixture.
Bit by bit, add dry mixture to the wet. Don’t over mix.
Pour into baking tin. Once in the tin, pour the rest of the craisins on the batter. Don’t mix.

Bake for 50 to 60 minutes in preheated oven or until done.
Take the bread out of the tin and let cool on rack.