Pumpkin Cranberry BreadOctober 23rd, 2013 | Posted by in Bread
Remember those Chocolate-Dipped Homemade Pumpkin PopTarts from a couple weeks ago? Remember how my son refused to try them because he’s apparently not a fan of pumpkin? Well, my friends. Kids are easy to trick. Call a food something that it’s not. Something a little more desirable. And more often than not, you are an instant winner!
I made this amazing Pumpkin Cranberry Bread for my wonderful co-workers earlier in the week. Everyone pretty much inhaled it, but there was still some more to bring home. Since I didn’t really want to eat the entire plate-ful, I knew I had to find a way to get my kiddo to try some with breakfast.
Mama – “Hey Xander! Do you want some Sweet Bread that I made?”
Xander – “Yeah!!”
(in between mouthfuls) “This is soooo good!!”
Mama for the win! He had no clue it was a pumpkin bread. I’m able to do the same thing with diced tomatoes. Call ‘em red peppers, and he’ll chow down. Diced tomatoes… no go. Is this deceiving? Is it wrong at all? Or am I teetering on brilliant territory?
Whatever it is, my boy is right! This bread is so so good. Moist sweet bread that tastes like Thanksgiving if you ask me!
1 3/4 cups unbleached white flour
1 1/4 cups whole wheat flour
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 3/4 cups sugar
1 (15-ounce) can pumpkin
3/4 cup plain nonfat greek yogurt
1/2 cup milk of your choice
1 cup dried cranberries
- Preheat the oven to 350 degrees F. Grease two 9 x 5-inch loaf pans, or line them with parchment paper. I prefer to line with parchment paper to ensure the bread comes out easier when inverting the pans.
- Combine the flours, spices, baking soda, and salt in a large bowl. In a separate bowl, beat together the sugar, pumpkin, eggs, yogurt, and milk until just blended.
- Combine the wet ingredients with the dry until just moistened, then fold in the cranberries.
- Pour the batter into the prepared pans and bake for about 60 minutes, or until a tester comes out clean. Let the bread rest for a few minutes, then remove it from the pan and cool on a wire rack.
Adapted from Bob's Red Mill Baking Book
Would you tell your kiddo they were eating something more favorable just to get them to eat it?