Once again, it is time to start getting ready for my favorite holiday! With just 9 days left until Thanksgiving, it is also time to start showcasing recipes for the holiday.
Since we usually have houseguests for most of the week leading up to Thanksgiving, I like to have a seasonal quick bread that can served for breakfast or brunch, or a snack or dessert before the feasting day.
For this year, I chose a pumpkin and dried cherry bread that came to me via my favorite chocolate covered cherry company, Chukar Cherries. Their recipe did not disappoint. It makes two 9 x 5 loaves. The first loaf was devoured by a group of volunteers at the arboretum on a break during a workday. It was enjoyed by all!
I froze the second loaf to share with my family when they arrive for the Thanksgiving holiday. It’s nice to have a special treat made and ready to pull out of the freezer when a week of intense baking and cooking looms during the week of Thanksgiving!
Pumpkin Cherry Bread
Pumpkin Cherry Bread (adapted from chukar.com) Total Time Required: 1 hour 30 minutes, Prep Time: 15 minutes, Makes: 2 loaves
Ingredients:
- 3 cups sugar
- 1/2 cup butter
- 1 cup canola oil
- 4 eggs
- 15 ounce can pumpkin purée
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 cup dried tart cherries
- 1 cup orange juice, slightly warmed
- 1 cup chopped walnuts
Directions:
Place the cherries in a bowl and pour the orange juice over them. Allow the cherries to plump for about 15 minutes. Drain and set the cherries aside.
Soak the cherries in orange juice.
Preheat the oven to 350º F. Meanwhile, in the bowl of a stand mixer, beat together the sugar and butter.
Cream the butter and sugar together.
Add in the oil and eggs.
Combine the sugar, butter, oil, and eggs
Mix in the pumpkin purée and vanilla.
Add in the pumpkin purée and vanilla.
Add the flour, baking soda, baking powder, salt, nutmeg, and cinnamon to the pumpkin mixture.
Add the dry ingredients to the mixer.
Fold in the drained cherries and chopped nuts.
Fold in the cherries and nuts.
Pour the batter into two greased full-size loaf pans.
Pour the batter into the prepared pans.
Bake the loaves for 60 minutes or until the top is firm, the bread is golden brown, and a toothpick inserted in the center comes out clean. Cool the loaves in the pans on a cooling rack for 15 minutes. Run a knife around the edges and turn the loaves onto the cooling rack to cool completely.
Cool the loaves completely on a wire rack.
Slice and serve.
Serve & enjoy!
Thanksgiving is fast approaching! ~Linda
Pumpkin Cherry Bread (adapted from chukar.com) Total Time Required: 1 hour 30 minutes, Prep Time: 15 minutes, Makes: 2 loaves
Ingredients:
- 3 cups sugar
- 1/2 cup butter
- 1 cup canola oil
- 4 eggs
- 15 ounce can pumpkin purée
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 cup dried tart cherries
- 1 cup orange juice, slightly warmed
- 1 cup chopped walnuts
Directions:
Place the cherries in a bowl and pour the orange juice over them. Allow the cherries to plump for about 15 minutes. Drain and set the cherries aside.
Preheat the oven to 350º F. Meanwhile, in the bowl of a stand mixer, beat together the sugar, butter, oil, and eggs. Mix in the pumpkin purée and vanilla. Add the flour, baking soda, baking powder, salt, nutmeg, and cinnamon to the pumpkin mixture. Fold in the drained cherries and chopped nuts.
Pour the batter into two greased full-size loaf pans. Bake the loaves for 60 minutes or until the top is firm, the bread is golden brown, and a toothpick inserted in the center comes out clean. Cool the loaves in the pans on a cooling rack for 15 minutes. Run a knife around the edges and turn the loaves onto the cooling rack to cool completely before slicing.