I think as food bloggers, sometimes we tend to try to improve everything. Put our own spin on it. “How can I make this recipe even better?” or “what can I substitute to make this even more delicious?” And that’s just fine! That’s why we have readers, of course- because we take things and make them our own. But sometimes, we tend to forget that some recipes are simply perfect as is. Like this recipe for pumpkin bread. It’s one of the most popular recipes on allrecipes.com; everyone makes it. And for good reason! It’s perfectly moist, has just the right amount of spice, the pumpkin flavor really comes out and….it’s always, always perfect! It’s the only recipe I use for pumpkin bread. So naturally, I had to stop myself when the normal urge hit to start substituting and adding (think butterscotch, caramel, crushed gingersnaps…). In the end, the only things I added were a few chopped walnuts and some fresh cranberries. No substitutions. 🙂 And it was perfectly, wonderfully delicious. This bread always reminds what I love most about Autumn – baking. There’s just something magical about baking up a golden brown loaf of warm, spicy pumpkin bread. Your entire house smells warm and welcoming!
Pumpkin Cranberry Walnut Bread
-recipe slightly adapted from allrecipes.com (originally named “Downeast Maine Pumpkin Bread”)
1/2 (15 ounce) can pumpkin puree
2 eggs
1/2 cup vegetable oil
1/3 cup water
1-1/2 cups white sugar
1-3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
3/4 cup walnuts, chopped
3/4 cup fresh cranberries (frozen is fine too- no need to thaw)
Preheat oven to 350 degrees F. Grease and flour a loaf pan.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Gently stir in the chopped walnuts and cranberries. Pour into the prepared pan.
Bake for about 50 minutes in the preheated oven. Loaf is done when toothpick inserted in center comes out clean.
Yummy! It looks so pretty too! I agree, I don’t think you need to change anything about this recipe. Some things are just perfect left alone. 🙂
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Comment by Lindsey @ Hot Polka Dot — October 18, 2010 @ 10:37 AM
What a cute blog you wrote today. I love all things pumpkin so this bread aounds yummy1
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Comment by nancy@skinnykitchen.com — October 18, 2010 @ 12:35 PM
this looks great! i just starred it and hope to make it next weekend.
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Comment by ashlee — October 18, 2010 @ 3:34 PM
Looks delicious!! I love the addition of the nuts and cranberries!!
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Comment by pup — October 18, 2010 @ 3:35 PM
Thanks y’all! Ashlee- hope you enjoy it!!
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Comment by amy — October 18, 2010 @ 3:57 PM
I couldn’t agree more with your post! I’m always wondering how I could change things, but in some cases why fix what ain’t broke right?! 🙂
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Comment by Evan@swEEts — October 18, 2010 @ 4:46 PM
I love the addition of cranberries! I may be making this very soon 🙂
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Comment by Laura — October 18, 2010 @ 5:49 PM
Hi there! Could you sub dried cranberries for fresh or frozen? I have a tub of dried cranberries in the pantry just waiting to be used up and this bread looks delicious 🙂
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amy Reply:
October 18th, 2010 at 8:24 PM
Of course, Kristin! Go for it!
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Comment by Kristin — October 18, 2010 @ 7:52 PM
I’m the type who always has to change things too! But if you tell me that I should resist with this recipe, I will listen!
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Comment by Jen — October 18, 2010 @ 10:11 PM
mmm. i kind of want to stay home from work tomorrow and bake this. doesn’t that sound like a reasonable excuse to not go to work?
your video (from your last post) is adorable. congrats on making it as far as you did. well deserved!
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Comment by delishliving — October 18, 2010 @ 11:39 PM
YUM! I am going to have to make this!I have all the ingredients too! Sans les oeufs! (The eggs.)
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Comment by Noelle — October 20, 2010 @ 3:10 PM
Okay, so I see this recipe this morning and decided immediately that I was going to make it and I did 🙂
Very yummy! With the burst of cranberry, it’s not too sweet, and with the added walnuts, there’s a little crunch!
Goes great with a cup of hot coffee 🙂
Nice bread for Fall baking!
Thanks for posting!
Diane from Coventry, Rhode Island
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amy Reply:
October 21st, 2010 at 8:35 AM
Diane- I’m so glad you enjoyed this!! Thanks for letting me know! Enjoy your Fall baking!!
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Comment by Diane — October 21, 2010 @ 8:23 AM
It looks super delicious Amy 🙂
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Comment by Eliana — October 21, 2010 @ 8:51 AM
I have made the Allrecipes version of this bread – it’s delicious. Cranberries and walnuts would definitely make it 10x better!
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Comment by Susan — October 21, 2010 @ 4:35 PM
As you know Courtney made this bread last night…SOO Delicious! She made mini loafs to give away and of course we had to snack on one ouselves! We will make this again VERY soon! Thanks for posting! 🙂
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Comment by Melissa — October 25, 2010 @ 1:45 PM
That’s great, Melissa, thank you!! I’m so glad you girls enjoyed it!
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Comment by amy — October 25, 2010 @ 1:50 PM