Pumpkin Baharat Cranberry Loaf
This loaf gets its rich flavor from our Baharat blend. If you don't drink you can substitute the port with more cranberry juice.
Category
Sweet
Servings/Yield
Makes 1 loaf
Author
Mymi Eberhardt
Ingredients
2 cups all-purpose flour (240 grams)
1 cup sugar (200 grams)
2 tsp baking powder (8 grams)
1 tsp baking soda (6 grams)
-
1/2 tsp salt (3 grams)
-
2 Tbsp Baharat (12 grams)
3/4 cup pumpkin powder (100 grams)
1 cup dried cranberries (120 grams)
2 large eggs (60 grams)
-
2/3 cup olive oil or canola oil (155 grams)
2/3 cup milk (160 grams)
2 Tbsp cranberry juice (30 grams)
3 Tbsp Port wine (45 grams)
Directions
Mix the dry ingredients together and create a well.
Whisk eggs, oil, milk, cranberry juice, and port together, then pour into the well. Stir slowly at first, then mix vigorously until all ingredients are combined and no lumps remain.
Scoop into a greased or lined standard loaf pan (9"x5") bake at 375°F for 45-60min or until a toothpick inserted into the center and comes out clean.
It may sometimes overflow a bit while baking, plan to place a piece of foil or grease proof paper below the pan to protect your oven (do not place the pan on a baking tray as it may alter the way the loaf bakes).
Can also be baked as muffins, add to a greased or lined muffin tray and bake at 375°F for about 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
The baked loaf or muffins keep for about a week at room temperature if tightly wrapped.
