Since it is a Halloween month Pumpkin is a star vegetable. While chatting with Tamy of 3 Sides Crazy last month, she asked me if I had decided on a recipe for Baking Partners Challenge. I told her I had nothing in mind, but that we needed a recipe with pumpkin as it is Halloween month. She immediately selected two recipes, one is loaf recipe and other one is yeasted pumpkin bread recipe from King Arthur flour.
Last year we went to visit a pumpkin patch in a church lot, and the kids had lots of fun. However this year we didn’t get the time, may be before this Halloween we can visit a pumpkin patch. My hubby already told me not to buy any small pumpkins if we visit, as I will buy them for using as my food props until they finally go bad. Yesterday I bought a few Halloween cookie cutters from Michael’s as they were on sale.
I also wanted to taste pumpkin spice latte from McDonalds, and during my outing last Sunday, bought a medium glass. I couldn’t enjoy the taste as it is too sugary, and it ended up in garbage. So I am search for my favorite version of pumpkin latte, hope I will find it soon. I also have a little amount of pumpkin puree left, and need to try some more pumpkin recipes. If you know any perfect pumpkin latte recipe let me know.
Coming back to the recipes from Tammy, I decide to try pumpkin bread recipe, as I love good yeast bread. However King Arthur flour recipe uses only all-purpose flour, however my family likes rye flour, or whole wheat bread. So I mixed bread, rye and white whole wheat flour to make this bread. First I thought of adding nuts, but my kids won’t touch them. Thus I added cranberries to the bread. I also thought of making homemade pumpkin puree, last minute I changed my mind and bought a Libby’s canned pumpkin. When I looked at price of big and small can, I found that buying big can is cheaper so ended up with the big one. I made some pumpkin cookies, now I am looking forward to make a pumpkin latte.
This pumpkin cranberry bread reminds me of my favorite raisin bread. It also remains moist at room temperature for more than 4 days. It is also great as toasting bread. So give it try, it doesn’t have any overpowering taste of pumpkin.
Please look at the creations of other Baking Partners too, some have opted for yeast bread, while others have chosen the non-yeast version, there is also some vegan versions.
If you want to bake with us next month contact me through the e-mail.
I am linking this Hearth and Soul blog hop hosted here
Please do not share any recipes if you are not a part of baking partners group , it will be deleted, if you want to join the group please e-mail.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.