When I saw another bread recipe for this week’s TwD assignment, I was concerned that baking more bread would cause massive problems with my vegan cleanse. Luckily, the recipe yielded three mini-loaves as opposed to big loaves and only required one egg and five tablespoons of butter. To limit my intake of the eggs and butter, I froze one loaf for company, took one to the office, and sliced the remaining mini-loaf for breakfast this week.
I made a few minor tweaks to the recipe. First, after recently buying a bag of all-purpose flour and a bag of whole wheat flour, I had no intention of buying a third bag of bread flour. Instead, I used 1/2 cup of whole wheat flour with 2 & 1/2 cups of all-purpose in lieu of the recipe’s three cups of bread flour. Second, I left out the golden raisins. Golden or not, they’re still unappetizing raisins. So, to compensate for the loss, I upped the amount of cranberries from 2/3 cup to one heaping cup.
Despite these changes, the mini loaves were delicious. The pumpkin flavor was subtle, the bursts of cranberry were pleasant, and the walnuts provided a nice, firm contrast. I was also amazed at the texture of the bread because it surprisingly had the same consistency of soft, store-bought Wonder bread. This alone made me smile.
Overall, would I make this recipe again? Probably so, if only to use up the rest of the frozen cranberries and canned pumpkin. Beyond that, I’m not sure. To me, the flavors in this recipe seemed more like a novelty and not ones I would normally use in my fall baking. To find the recipe for cranberry-walnut pumpkin loaf, head over to this week’s Tuesdays with Dorie: Baking with Julia host, Rebecca of This Bountiful Backyard.