textile designer and illustrator, lena corwin, is certainly not new to design*sponge, but her pumpkin cranberry bread is! in addition to creating patterns for fashion and home, lena also creates wonderful dishes in the kitchen. when we asked lena for her favorite recipe, she shared a family ‘heirloom’. just click here (or click “read more” below) for the full recipe and more photos. WARNING: This pumpkin cranberry bread is addictive!!
Pumpkin Cranberry Bread
This recipe uses either two standard loaf pans, or three aluminum foil loaf pans. The foil pans make it easy to give the bread as gifts.
• 1- 3 / 4 cup canned pumpkin (one small can-425g)
• 2/3 cup butter, melted (150g)
• 3 cups sugar (600g)
• 4 eggs
• 3-1/2 cups flour (455g)
• 1 tsp cinnamon (5g)
• 1 tsp nutmeg (5g)
• 1 / 2 tsp cloves (2.5g)
• 2 tsp baking soda (10g)
• 2 tsp baking powder (10g)
• 1 / 2 tsp salt (2.5g)
• 2/3 cup water (160ml)
• 1 / 2 cup chopped walnuts or pecans (60g)
• 1 cup chopped fresh or dried cranberries (120g)
Preheat oven to 350F/180C degrees. Combine the eggs, pumpkin, butter, and water in a large bowl. In another bowl, combine all of the dry ingredients, plus the nuts and cranberries. Add the dry ingredients to the wet, and mix with a wooden spoon by hand. Mix until the batter is combined, but don’t over mix. Grease the pans, and distribute the batter equally in the pans (should fill each about half way up). Bake for 1 hour.
Why Lena chose this recipe: “My mom is a cook and I got this recipe from her. It’s so good! To give the loaves as gifts, I like to wrap each loaf in plastic wrap, and then wrap again with a cloth napkin tied in a knot.”
Compiled by Kristina of Three Layer Cake