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Pumpkin Cranberry Chocolate Chip Bread

October 20, 2010

Pumpkin bread is one of my favorite quick breads to make in the Fall. Pumpkin is not only rich in nutrients and fiber, but makes this bread super moist without the use of butter. This honey-colored bread is full of pumpkin flavor, cranberries, and decadence from the chocolate chips. The complementary spices of cinnamon and nutmeg give this bread a touch of warmth when you bite into it. This is a easy way to use up leftover pumpkin from Halloween. You can either make your own pumpkin puree or buy the canned version. If you use pumpkin puree from a can, you might get a stronger pumpkin flavor. Make sure you stick to plain pumpkin puree, not pumpkin pie filling which already has added sugars and spices.

To make your own, simple scoop out the flesh, roast or steam the pumpkin, and mash the pieces with a fork or process in a food processor until smooth. Save the pumpkin seeds for a crunchy snack by coating them in olive oil and a touch of sea salt, then roasting them in the oven until cooked. Feel free to add toasted walnuts to this recipe for a crunchy texture in each bite. You can even use butternut squash or kabocha pumpkin instead of the traditional pumpkin. This is a lovely bread to have in the morning with a cup of coffee, but it also makes for a great snack.

Read on for the recipe!

3 Comments leave one →
  1. actorsdiet permalink
    October 22, 2010 4:40 pm

    kabocha would be ah-mazing!

  2. October 24, 2010 2:32 am

    It looks great! I’m not a huge fan of pumpkin in EVERYTHING (like…lattes), but I love me some pumpkin bread.

  3. rungrrl permalink
    October 25, 2010 3:10 am

    Send me some!!!!!!

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