Our friend’s birthday just passed and we attended a potluck party in her honor. Since our friend is just as geeky as we are, it only seemed appropriate to make her something equally geeky. I do not have the gift of creating recipes themed around specific series or ideas, so that was out. Luckily, I have lots of cookbooks that work to feed the inner geek (ha, I made a bad joke). So I turned to my newest geek cookbook, published in honor of the 50th anniversary of the
I decided to make this pumpkin cranberry bread because it sounded delicious, and I could make it ahead of time and transport it-so practical. If you’re not familiar with Adastra, it contains recipes submitted by a variety of science fiction and fantasy authors, either favorites or recipes that revolve around one of their works. The pumpkin cranberry bread I chose to make was submitted by Nancy Kress.
This is a pretty basic quickbread recipe and it makes two standard size loaves. Nancy Kress is an award winning science fiction author who has written many books spanning a variety of genres. The combination is awesome.
To make the bread is pretty straightforward. I used frozen cranberries because they are easier to find and thawed them partially, but you could totally use fresh ones. The recipe didn’t
specify. First you mix together all of the dry ingredients. Just the basics: flour, sugar, baking soda, seasonings. A great deal of pumpkin pie spice. I actually used all I head on hand and had to crush up Allspice in order to make more.
mix together all the wet ingredients, pretty still pretty straightforward. Eggs, a lot of oil ( a cup!) and pumpkin. Super delish and I tell myself that the pumpkin balances out all the oil. :/
Once you mix everything together it looks just like thin pumpkin puree-see!
Of course, the next step is probably exactly what you’re expecting. Add the wet ingredients into the dry ingredients and stir the two together to make delicious bread dough. 🙂 And the final ingredient-1.2 cups of absolutely delicious cranberries, roughly chopped. I went for a full 1.5 cups of cranberries because I love them and they look pretty.
Fold them in nicely and then pour you batter into two greased loaf pans. According to the recipe you can make six mini loaves and cook them for half o the time. For my purposes, I decided two regular loaves were better (plus I did NOT feel like trying to find small loaf pans. The batter divided nicely and looked lumpily delicious in the pan.
Cook for 65 minutes at 350 degrees. I had pictures of the dial and timer, however, they did not turn out. No worries. I just cooked until it was done. I had to bake the bread a little bit on the longer side because my oven just does not keep a good temperature-it’s old and somewhat decrepit but I have other priorities than replacing my oven (nendoroids, conventions, and new shower). After the timer went off I removed the bread. It smelled divine the entire time it was baking and then we had to wait to eat it. Grrrrrr. It was worth the wait though. The bread tasted delicious and everyone at the party loved it. Thank you Ms. Kress for the delicious recipe and the delicious reads.