This recipe yields two dense and delicious loaves. If you only need one, tightly wrap the other loaf and freeze for another time. To make a plated dinner dessert, for each serving, cut a half-to one-inch thick slice of the loaf diagonally in half. Set the slices, slightly overlapping on a dessert plate. Set a scoop of maple walnut, caramel or vanilla ice cream alongside the slices. Dust all with a little icing sugar, garnish with a mint sprig and serve.
Preparation time: 20 minutes Cooking time: 55 to 60 minutes Makes: 2 loaves
3 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup dried cranberries
1/2 cup chopped walnuts or pecans
1 (14 oz/398 mL) can pure pumpkin
1 1/2 cups granulated sugar
1 cup unsweetened apple sauce
1/2 cup vegetable oil
4 large eggs
- vegetable oil spray
1/3 cup maple syrup
Preheat oven to 350 F. Place the first six ingredients in a bowl and whisk to combine. Mix in the cranberries and nuts. Place pumpkin, sugar, apple sauce, oil and eggs in a second bowl and whisk to combine. Mix the dry ingredients into the wet until just combined. Grease two, 4 1/2-x 8 1/2inch non-stick loaf pans with vegetable oil spray.
Spoon and divide the batter between the two pans.
Bake for 55-60 minutes, or until the loaf springs back when touched in the centre. Set the loaves on a baking rack. While still warm, divide and brush the top of each loaf with maple syrup.
When cooled to room temperature, unmould loaves. Wrap and store at cool room temperature until ready to slice and serve. Loaves can be baked two days before needed.
