Tuesday, October 2, 2012

TWD & BWJ: Cranberry Walnut Pumpkin Loaf

Well it's been a while since I've baked and blogged. I unexpectedly found a new career as a teaching assistant at a pre-school. Eventhough I work part time, I arrive home exhausted from running around after 10 two-year-olds.  Once a week, I cook with three and four year olds.  That is really fun.

Now that I'm used to my new schedule, I'm back with Tuesdays with Dorie.  This time:
Cranberry Walnut Pumpkin Loaf. Our host is Rebecca.  The recipe will be posted on her blog.
I have to confess to being a bit intimidated by this recipe. There is a very long set of instructions and the recipe calls for two rise times, an overnight in the fridge and  a six hour rest (okay, actually a 3 to 4 hour rest, but there was a small misunderstanding between the instructions and me.)  I then looked at the small 5.5" x  3.5" pans and thought, "All that time.... and that's what we end up with?"  I ended up having enough dough for four small loaves.



Because not everyone in my family likes raisins, I left them out and increased the amount of cranberries to one cup. As it turns out, the same someone who doesn't like raisins, also doesn't like cranberries or pumpkin. Yikes. 

I'm not sure I will make this bread again. It has a lovely texture, but the pumpkin flavor is very subtle and the frozen cranberries I used were too tart. Maybe I was just expecting something sweeter.  Given the time commitment to make this bread, I might perfer to make a cinnamon raisin loaf or a challah.  Come to think of it, a friend of mine has a recipe for pumpkin challah bread ...



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13 comments:

  1. baker in disguiseOctober 2, 2012 at 12:40 AM

    I agree.. just not worth all that time!! But I love that deep pumpkin colour that your bread has..

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  2. CindyOctober 2, 2012 at 12:45 AM

    We loved it but then cranberries are a favorite food here. The nuts and raisins added crunch and sweetness. Toasted with butter it was yummy.
    Your pumpkin challah sounds yummy!

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  3. pinkapronOctober 2, 2012 at 2:36 PM

    I agree that the cranberries were too tart - but loved it otherwise.

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  4. loavesandstitchesOctober 2, 2012 at 3:14 PM

    This is the first time I made the bread without fresh cranberries and I thought it was a tad too sweet. Ah well, I just must be used to them by now. Pumpkin challah sounds good!

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  5. oneclevermomOctober 2, 2012 at 4:13 PM

    Ah, I can totally see how it would be too tart without the raisins to balance. Maybe try another dried fruit? I really enjoyed these loaves. I am very intrigued by the pumpkin challah!

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  6. Sweet and That's itOctober 2, 2012 at 4:58 PM

    What a pity your loaves hadn't the expected success.
    ...after reading a couple of blogs I'm starting to think that I was lucky not to find the fresh or frozen cranberries... the dried ones made a lovely bread. I like it toasted with butter for breakfast.

    Looking forward to visit you again and see how your pumpkin challah turned out, 'cause you'll make it, won't you?

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  7. JuliaOctober 2, 2012 at 6:09 PM

    Pumpkin challah--sounds great. I liked this loaf but it is hard to have an ongoing project like this when you are chase a one year old around all the time.

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    Replies
    1. JudyOctober 3, 2012 at 6:42 AM

      Although it's been a while since my girls were toddlers, working in a pre-school I can definetly relate. Cheers :)

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  8. Cathleen | My Culinary MissionOctober 2, 2012 at 8:44 PM

    Oooh pumpkin challah sounds delicious! I did not feel this bread was worth the time and effort. Though I did enjoy the tart pop of the fresh cranberries.

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  9. CatherineOctober 2, 2012 at 9:43 PM

    Isn't it funny about raisin lovers - picky about cranberries too :) Nice baking with you! Blessings, Catherine www.praycookblog.com

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  10. CakelawOctober 3, 2012 at 9:13 AM

    Your bread looks lovely. How annoying that the person you left out the raisins for also doesn't like carnberries - or pumpkin!

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  11. oven chaosOctober 3, 2012 at 11:26 AM

    Pumpkin challah? Please post the recipe once you have the time to bake it. Or it might be a fun project to do with the pre-schoolers :) The light in your pictures is great - love the color of the breads!

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  12. The Little French BakeryOctober 3, 2012 at 11:40 AM

    I agree about the subtle pumpkin flavor. I was also surprised at how much pop the cranberries had. I think I might chop the cranberries next time so the tartness isn't so big. Welcome back, and happy toddlers!

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