Pumpkin is going to be with us for the next two months and I want to capitalize on all that it has to offer. As I start to plan my Thanksgiving feast, in my head, I take into consideration all the wonderful flavors of the season; pumpkin, chestnuts, sweet potatoes, corn, cranberries, brussel sprouts, citrus, apples, pears, pecans, baby squash, beets, and so much more.
I like my Thanksgiving table to be colorful, festive and tasty. I have my trusty favorites;
roasted brussel sprouts
pumpkin praline pie
However, each year, I try to create new dishes. Right after Halloween (like now), I start to mull through magazines (new and old), cook books, the Internet, and my friend’s blogs. Each year, I like to try new potato dishes, vegetables, biscuits, savory puddings, breads, and quick breads. I came across this recipe on Molly’s blog, Orangette
, and ironically I had this recipe earmarked in one of my books, The New Joy of Cooking
. It was a sign. I had to try it.
I had a bit of left over pumpkin puree in the fridge and this was a great way for it to not go to waste. I love making quick breads and muffins. Generally, when making both of these, one could easily use things found in your very own pantry. It is a great way to whip up an after school snack, a quick early morning breakfast for the kids and both really take no time at all.
I love this bread. The original recipe called for golden raisins, but I immediately knew I wanted to replace the raisins with cranberries. The pumpkin flavor is not overwhelming, the cranberries add just the right tartness and the hazelnuts add the perfect crunch. This is not only going to be a staple in our home this holiday season, but I already see it wrapped and packaged as gifts for friends and neighbors.