Cranberry Pumpkin Bread

Hello! Pumpkin season is just about upon us - you know, that time of year when every doughnut, coffee, and bagel shop has that delicious pumpkin doughnut, or pumpkin coffee, or pumpkin bagel. So, that means it's time to talk about my favorite pumpkin recipe... quite possibly, of all time... Cranberry Pumpkin Bread.

Just out of the oven

The best way to describe it is it's like a muffin, but instead of baked in a muffin tin it is baked in a loaf pan. It's moist and soft, and so delicious with  a little butter spread on top. When you bite it you get the nice sweet taste of pumpkin and the lovely kick that the cranberries add. I'm not saying the cranberries make it tart or sour, they just make it a party in your mouth!

Out of the pan

Thoughts... One of the things I love about this recipe is it's really simple. Baking this went really smoothly... I think you have to be really, really skilled to mess it up.

The taste test - drum roll please! One word... Yummy! This is just tasty as can be. 

 P.S. I just realized I should have taken a picture of a slice of the bread and not just the whole loaf :-/ I'll do that the next time I bake a loaf or two!

Overlooked Baking Mistakes

So, last Sunday I was baking a Cranberry Pumpkin Bread. It tasted great when everything was done, but I made some mistakes. Not mistakes that affected the taste or anything, but these mistakes made my bread look funny. There were two mistakes... Mistake #1) I did not put enough batter in the pan so after it was cooked and out of the pan, they looked very short. Mistake #2) I kept opening the door to the oven! This resulted in them having to bake for longer, and the cool air rushing into the oven also made them sink a bit.

In honor of these mistakes I have created a list I like to call: Overlooked Baking Mistakes.

1) The Yield! Knowing the yield will help you know how much batter to put into each pan. Also a thing to note is if you put less or more batter in your pans, this will effect how long they will have to bake:-)

2) Knowing your oven. Knowing your oven includes, whether your oven is hotter or cooler than the average oven, does your oven have hot spots, and what kind of oven do you have? These questions will determine whether you will have to rotate the pans so it bakes evenly, when you should preheat your oven, and so on.

3) Opening the oven too soon! Yep. I am pretty sure everyone is guilty of this. Patience  Grasshopper!! You have to use other clues! Like, "Whoa that is way too pale! I know that won't be done yet."

4) Over/Under measuring. This can completely throw off your recipe.

5) Over/Under beating the batter. If you over-beat the batter it will be stiff, however if you under-beat the batter, chances are you will come across flour clumps when your eating what you baked later. So you really need to trust yourself and find that happy medium!

6) Folding certain ingredients in to the mix. This is so important for when you want what your baking to be airy, but it is also handy for when you mix blueberries or other fruits that you don't want to get smashed:-)

7) Bake time. It goes without saying that if you bake, say a cookie, too long it will be crunchy and if you bake it for less time it will be chewy - So pay attention to the bake time.

And last but not least...8) The pan sized. The size of the pan will often determined how long your baked goodie will be in the oven. It will also determined how many you can put in the oven at once!

***To prove my mistakes did not effect the taste of the Cranberry Pumpkin Bread... Well, I can't post a picture because they have already been eaten!!