Best Pumpkin Bread with Cranberry Sauce
This recipe is quick and easy even for beginners. The bread is soft and moist, full of warming spices with a creamy frosting and a tangy touch of cranberries.
Ingredients
Dry ingredients
- 130 g oat flour
- 100 g rice flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Wet ingredients
- 2 eggs
- 3 medjool dates
- 60 ml milk
- 360 g pumpkin puree
- 40 ml olive oil
Frosting
- 200 g cream cheese
- juice from a half of orange
Cranberry sauce
- 250 g cranberries
- orange juice from two oranges
- star anise
Instructions
Cranberry sauce
- Place cranberries, orange juice and star anise in a saucepan and bring to boil over medium heat. Stir and boil 10 - 15 min. It will begin to thicken. Since it hasn't added sugar (except the natural sugar from orange juice) it won't be too thick. Let it cool.
Frosting
- With a hand mixer, mix cream cheese with orange juice until smooth.
Pumpkin bread
- Preheat the oven to 230℃ and line a 25x10cm loaf pan with parchment paper.
- In a medium bowl, whisk together dry ingredients (oat and rice flour, baking powder, cinnamon, cardamom, pumpkin pie spice, and salt)
- Add the eggs and dates to the blender until well combined. Transfer them in a large mixing bowl and keep mixing with a hand mixer until pale and fluffy. Whisk in the pumpkin puree, oil and milk.
- Add in the dry ingredients and mix to combine.
- Put the batter into the prepared pan and bake for 40 minutes.
- Allow the pumpkin loaf to cool before coating it with frosting and cranberry sauce.