This week's featured recipe and tips by:

Tammy McAfee


Culinary Resource Coordinator at Central Market Poulsbo

Tammy started dinner-party clubs in the late 1980s with other couples where the goal was to cook new types of food, enjoy an evening with friends and get some feedback. She is passionate about finding new ingredients and products to experiment with – guilt free! Her favorite aspect of the Resource Center is introducing customers to simple concepts - “It’s empowering for those who didn’t grow up cooking to learn some techniques,” she said. With two teens, Tammy has a lot of opportunities to cook for the swim and track teams and, she said, "they'll eat anything!"

A comforting bread that is equally good with a cup of tea in the morning, as it is with a dollop of mascarpone for dessert!

This is a good time of year to review and refresh your baking ingredients and spices in your pantry.  Store dried fruits and nuts in canning jars and use any left over tidbits to make granola or add to stuffings.

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Cranberry Nut Pumpkin Bread

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup plus 1 tablespoon granulated sugar
  • 6 tablespoons unsalted butter, room temperature
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1 teaspoon pure vanilla extract
  • 2/3 cup buttermilk
  • 1/2 cup dried sweetened cranberries
  • 1/2 cup currants
  • 1 cup coarsely chopped toasted pecans
  • 1 cup toasted pumpkin seeds (unsalted)
  • Raw sugar crystals (optional)

Directions

Preheat oven to 350°F. Butter and flour loaf pans.
Whisk together flour, pie spice, baking powder, salt, and soda.
Beat sugar and butter with electric mixer until light and fluffy. Add eggs, one at a time, blending well after each addition. Beat in pumpkin and vanilla.
Mix in dry ingredients alternately with buttermilk, starting and ending with dry ingredients. Fold in dried fruit and nuts, scraping bottom of bowl.
Transfer batter to prepared pans, smooth tops and sprinkle with raw sugar.
Bake until tester inserted in center comes out clean, about 40-50 minutes for mini pans and 60-75 minutes for large pans. If bread gets too dark on top before it?s done, reduce temperature and increase baking time until done.
Place pans on a cooling rack for 10 minutes. Run a knife around edge, turn out onto cooling rack and cool completely before serving.

Recipe from Central Market Poulsbo - Culinary Resource Center
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