...or as I like to call it, "My Split Personality Bread!" November brings back memories of preparing for the holiday season and one of my favorite times is Thanksgiving. I believe it's a holiday that we have passed by too quickly over the years because of the influence of the retailers to focus on Christmas.
I have so many memories of Thanksgiving with my mother that I hold dear; baking pies the day before, getting up at 5 a.m. to make the stuffing and start the turkey, making the yeast rolls, and preparing the side dishes...which were my favorites. It was a Family holiday that has so many blessing attached to it and with my Dad, grandfathers, great grandfather, uncles, brothers and nephews having served in the military, always made us feel lucky we lived in such a Great Country!
Cranberries have shown up in the grocery store--this is the first sign for me that Thanksgiving is nearing! My mom always made cranberry bread that we could have in the morning for a light breakfast in order to save room for the afternoon feast. However, my family also likes pumpkin and besides pie, I love to make pumpkin bread for breakfast. It occurred to me that why not entwine these flavors and make a symbolic bread...like the pilgrims and Native Americans coming together in peace to share a meal. It certainly will surprise your family and guests.
Cranberry Nut Bread~Pumpkin Nut Bread Swirl
Cranberry Nut Bread
1 cup granulated sugar
4 T shortening
Orange zest, from one naval orange
1 1/2 cups Fresh or frozen cranberries, wash & coarsely chopped
1 tsp. vanilla extract
2 cups King Arthur all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 cup orange juice
1/2 cup pecans, chopped
Preheat oven to 350F-degrees. In a stand mixer, using the paddle attachment, cream the sugar, shortening and orange zest together. Scrape down the sides of the bowl with a rubber spatula and add the egg and vanilla. Beat to combine on medium speed. Scrape down the sides once more.
Chop the cranberries. I use a Moulinex chopper I found at Sur La Table.
Add the dry ingredients and orange juice to the bowl and mix on low just until the flour is incorporated. Remove the bowl and with the rubber spatula, add the chopped cranberries and pecans. Stir to incorporate. Set aside while you make the pumpkin bread.
Pumpkin Nut Bread
1 1/3 cups granulated sugar
2/3 cup vegetable oil
1 cup canned pumpkin (not pumpkin pie filling)
1/3 cup water
2 large eggs
1 tsp. vanilla extract
2 tsp. pumpkin pie spice
1/2 tsp. ground cardamon
1 3/4 cup King Arthur all-purpose flour
1/4 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 cup pecans or walnuts, chopped
In a large bowl, whisk together the oil, sugar, water, and pumpkin. Add the eggs, one at a time and whisk to incorporate. Add the vanilla and pumpkin pie spice and cardamon. Mix well.
Switch to a rubber spatula and add the dry ingredients and nuts. Stir to combine.
I used a 1/4-cup scoop to divide the bread among the pans, which were sprayed with a baking spray. I used my decorative pans (the one in the front is from one my sister for my birthday last year.)
Alternating scooping the batter into the prepared pans.
When all the batter has been distributed, I used a kitchen knife to swirl the batters together.
Bake in the preheated oven for 50 to 60 minutes. Test with a wooden skewer in the center when done. Remove from the oven and cool about 10 minutes in the pan before turning it out on a parchment lined rack.
I dusted the tops with confectioners' sugar to show off the design. One of the breads we ate and one I gave to a friend.
...isn't that what Thanksgiving is about. Enjoy!
The October Apron Give-Away goes to minibea12
. Nicole, please send me your address and I will send this apron off to you. Happy Baking!
I will have November's Apron up tomorrow with more ideas for Thanksgiving:-D