Cook The Book: Pumpkin Walnut Cranberry Quickbread

Name: Cook The Book: Pumpkin Walnut Cranberry Quickbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups (10 ounces) unsalted butter, melted; 5 large eggs, lightly beaten; 2 2/3 cups pumpkin puree; 2 1/2 cups sugar; Zest of 1 small orange; 7/8 cup water; 4 1/8 cups unbleached all-purpose flour; 2 teaspoons cinnamon; 1 1/4 teaspoons nutmeg; 2 3/4 teaspoons baking soda; 1 tablespoon kosher salt; 2 cups cranberries; 1 1/3 cups toasted walnut pieces; Turbinado sugar for sprinkling on top of the loaves

Servings: persons

1 1/4 cups (10 ounces) unsalted butter, melted
5 large eggs, lightly beaten
2 2/3 cups pumpkin puree
2 1/2 cups sugar
Zest of 1 small orange
7/8 cup water
4 1/8 cups unbleached all-purpose flour
2 teaspoons cinnamon
1 1/4 teaspoons nutmeg
2 3/4 teaspoons baking soda
1 tablespoon kosher salt
2 cups cranberries
1 1/3 cups toasted walnut pieces
Turbinado sugar for sprinkling on top of the loaves

1
Position one rack in the top third of the oven, and preheat the oven to 350&fegF. Grease the loaf pans.
2
In a large mixing bowl, combine the butter, cooled slightly, with the eggs. Whisk in the pumpkin puree and sugar. Stir the orange zest into the water then add to the pumpkin mixture and whisk to combine.
3
In a separate bowl, add the flour, cinnamon, nutmeg, baking soda, and whisk together.
4
Pour the dry ingredients into the liquid ingredients and fold gently until almost combined, then add the cranberries and walnuts. Finish with a few gentle strokes combine without over-mixing.
5
Divide the batter evenly between the 2 prepared loaf pans. Sprinkle the top of each loaf lightly with the turbinado sugar, about 1 tablespoon per loaf, to form a crystal crust. Bake for 55 to 65 minutes, or until a toothpick comes out clean when inserted in the middle of the loaf.
6
Cool the loaves in the pan for 15 minutes, then carefully turn them out of the pans and place the loaves on a wire rack until completely cooled. Wrap in plastic film and store in the refrigerator. These loaves keep well for 3 to 4 days, and freeze well if wrapped in plastic and then foil.

2151

kcal

Calories

123

Fat

234

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups (10 ounces) unsalted butter, melted, 5 large eggs, lightly beaten, 2 2/3 cups pumpkin puree, 2 1/2 cups sugar, and more.

Yes, Cook The Book: Pumpkin Walnut Cranberry Quickbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!