Ellie Krieger’s Pumpkin Bread with Cranberries

Pumpkin Bread with Cranberries

(Makes 8 servings)

• Nonstick cooking spray
• 3/4 cup all-purpose flour
• 3/4 cup whole-wheat pastry flour or whole-wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 cup canned pumpkin puree
• 2/3 cup honey
• 1/3 cup canola oil
• 2 large eggs
• 1 large egg white
• 1 cup fresh whole cranberries

Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.

In a large bowl, whisk together the flours, baking soda, cinnamon, baking powder, nutmeg, allspice, and salt. In another large bowl, whisk together the pumpkin, honey, oil, eggs, and egg white until well combined. Stir the dry ingredients into the wet ingredients, mixing just enough to combine evenly. Gently stir in the cranberries.

Pour the batter into the prepared pan. Bake until the top is browned and a wooden skewer inserted into the center comes out clean, 50 to 60 minutes. Allow to cool in the pan for 15 minutes, then transfer the bread to a wire rack to cool completely before slicing.

Nutritional Information Per Serving (1-inch thick slice)

• Calories: 290
• Total Fat: 11 g
• Saturated Fat: 1 g
• Sodium: 290 mg
• Carbohydrate: 45 g
• Fiber: 3 g
• Protein: 5 g

Copyright 2011 Ellie Krieger. All rights reserved

Spotted Dog

Serve up a slice of leprechaun luck on St. Patty’s Day or any day you choose with this traditional recipe for spotted dog from popular food and travel writer Margaret Johnson’s latest cookbook, Flavors of Ireland (Ambassador International, $19.99). Often called Irish soda bread in the U.S., the sweet bread is even more delicious with a cup of tea—or a spot of whiskey.

Spotted Dog

Ingredients

• 3 cups all-purpose flour
• ⅔ cup sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 ½ cups raisins
• 3 teaspoons caraway seeds
• 2 large eggs, beaten
• 2 cups buttermilk
• 2 tablespoons salted butter, melted
• Softened butter for serving

Directions

1. Preheat oven to 350°F. Grease and flour 9-inch round baking pan.
2. In large bowl, combine flour, sugar, salt, baking powder, and baking soda. Stir in raisins and caraway seeds. Make well in center and stir in eggs, buttermilk, and butter.
3. Transfer dough to prepared pan and bake for about 1 hour or until top is golden and skewer inserted into center comes out clean.
4. Cool in pan on wire rack for 5 minutes and then invert bread onto rack, and let cool completely before slicing. Serve slices spread with butter.