Cook the Book: Pumpkin Walnut Cranberry Quickbread

Ingredients

  • 1 1/4 cups (10 ounces) unsalted butter, melted
  • 5 large eggs, lightly beaten
  • 2 2/3 cups pumpkin puree
  • 2 1/2 cups sugar
  • Zest of 1 small orange
  • 7/8 cup water
  • 4 1/8 cups unbleached all-purpose flour
  • 2 teaspoons cinnamon
  • 1 1/4 teaspoons nutmeg
  • 2 3/4 teaspoons baking soda
  • 1 tablespoon kosher salt
  • 2 cups cranberries
  • 1 1/3 cups toasted walnut pieces
  • Turbinado sugar for sprinkling on top of the loaves

Description

Serious Eats Favicon Serious Eats
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