This moist and fluffy Pumpkin Cranberry Loaf with accents of citrus, spice and sparkly sugar crystals on top gets the nickname of "Sugar Plum Fairy Bread" for the holidays. I call it this because (reason one, I love The Nutcracker Ballet.) And two, because it is just so sweet and lovely - the aroma dances through the air as you bake it.
Instead of "plums" I've included plenty of sweet dried cranberries. And for fairy dust, there is a sprinkling of sparkly raw demerara sugar crystals over top the loaf. This pumpkin-filled bread is perfect paired with some hot soy cocoa or afternoon cup of tea. This recipe would also be lovely baked into pumpkin muffins! Get my recipe!..
What is Demerara Sugar? I used raw demerara sugar in this recipe. It can be substituted with traditional dry sugar (organic) - but here is why I love it..
from wisegeek.org: "Demerara sugar is a type of unrefined sugar with a large grain and a pale to golden yellow color. It is suitable for a number of cooking and baking projects, and tends to be very popular as a sweetener for tea and coffee. Demerara sugar is not refined, so it has a rich, creamy, molasses-like flavor which enhances baked goods. The large grains also remain crunchy through cooking, which makes demerara sugar a great choice of sprinkled topping on scones and similar dishes which might otherwise have a uniform texture."
..I like it because it gives a very sparkly tone and texture to the bread - especially the top of the loaf. Very sugar plum fairy, if you ask me.
Pumpkin Cranberry Loaf with citrus
vegan, makes one loaf
dry:
1 ¾ cup white flour, organic (Bob's Red Mill used)
1 teaspoon salt
2 teaspoon pumpkin pie spice
1 cup raw demerara sugar
1 tablespoon baking powder
¼ cup dried cranberries
wet:
¼ cup fresh satsuma or orange juice + ½ teaspoon citrus zest
½ cup water + 1 tablespoon flax seeds
⅓ cup oil (try safflower oil or melted virgin coconut oil)
½ teaspoon almond extract (optional)
⅛ teaspoon vanilla extract
1 cup pumpkin puree, unsweetened
Add-in's optional:
* ¼ cup pumpkin seeds
* ¼ cup chopped nuts (try pecans)
* 2 tablespoon rolled oats
Directions:
1. Preheat oven to 350 degrees.
2. Combine the flax seeds with the water, stir well, and set aside for five minutes to thicken.
3. Combine the dry ingredients. Fold in the wet. Fold and stir until mixture is smoothed. It will be a soft, pourable, silky and thick texture - not liquid.
4. Pour into greased loaf pan.
5. Bake at 350 degrees for about 40 minutes - or until toothpick test comes out clean.
Let cool at least ten-twenty minutes before slicing. Serve warm or chill in fridge for up to about 3 days. Will freeze well.
note: if baking as muffins bake for about 17-22 minutes.
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Robin says
I made this last night it was so yummy warm. Just had a piece this morning with my spice tea and it was just as good cold. Nice and moist.As you suggested, I added in the oats and pecans. Also, I used Spelt flour, organic coconut cane sugar and added half cup of shredded unsweetened coconut. So yummy. The coconut cane sugar is a little strong. Next time I won't use the full cup. It cooked up great in 40 min just you said. I have tried so many of your recipes and just love them all!
Kathy Patalsky says
I do not use quinoa flour, but it would probably work, the texture will just be a hot different I'm sure.
Robin says
This sounds really yummy. I have tried lots of your recipes and have loved them all. I was wondering if you have ever used Quinoa flour? If you have, how would it work as a sub for other flours? Do you have any recipes using Quinoa flour?
NJay says
Can't wait to try this recipe and others on here! So glad it calls for demerara sugar, or as we call it in Barbados, brown sugar! It always gives food a better taste 🙂
tali magoo says
I tried these today, but used Chia seeds instead, as I didn't have Flax. Made them into muffins - they're baking now, can't wait to see how they come out!
Della says
This is really good : ) LOVE the almond extract and orange juice/zest here and I love that's its not overly sweet. I, too, needed to bake it for way longer than 40 minutes, like at least 20 extra minutes. Also added walnuts - I think the nut addition is a must. If I make it again, I might go with fresh cranberries and more of them. I'd also like to try adding the oatmeal. Basically I'd like to maximize flavor intensity + texture + healthyness. Do you think any of this flour could be subbed with whole wheat flour?
LaLa says
Yummm! Thanks so much for sharing!!
Gloria Kersh says
Bread is in the oven, had to make a few substitutions, my granddaughter
ate all of the craisins so I used dried cherries. I also used Raw
Turbediino sugar and added the pecans. 40 minutes and it was still gooey
on top so I'm going for an extra 10 now. Looks and smells delicious.
Kathy Patalsky says
Oh good to hear! So glad you liked it. 🙂
Shabooboo says
This bread is gosh darn amazing! I forgot I ran out of dry sugar so I had to use agave and cut the orange juice from the recipe so I added extra zest. But it turned out amazing! I ended up making a second bread with the orange juice and cutting the water. I also used frozen fresh cranberries.
Honeybird says
It looks goood!
jodye says
I love to use demerara sugar to top baked goods, too. I made a "sparkling lemon glaze" for some gingerbread biscotti last year and the demerara sugar really added a nice sparkle! This pumpkin cranberry loaf sounds delicious! I'll have to add it to my list!
Kathy Patalsky says
Corrected this! (Thanks..) you can add at any time - I just tossed in with the dry ingredients.
Kathy Patalsky says
Either works. I used whole.
Dana says
This looks awesome. I have the same question as Allison. Where/when do you add the cranberries and how much? Also, did you put 1T ground flaxseeds or 1T whole flaxseeds in the water?
Allison Arthur says
Where in the recipe do we add the cranberries?:)
jaime @ asweetroad.com says
Wow. I think the combination of pumpkin and citrus must really create a nice flavor "pop". Pumpkin is a very strong flavor, but a subtle flavor, so citrus would add that sharpness!