pumpkin, cranberry and pecan quickbread

Pumpkin Cranberry and Pecan Quickbread285 grams unsalted butter, melted
5 eggs, lightly beaten
2 2/3 cup, pumpkin puree
2 1/2 cups sugar
Zest of 1 orange
7/8 cup water
4 1/8 cup unbleached all purpose flour
2 tsp cinnamon
1 1/4 tsp nutmeg
2 3/4 tab baking soda
1 tab kosher salt
2 cups cranberries
1 1/3 cup pecan or walnut pieces, toasted
Turbinado sugar to sprinkle on loaves

Preheat oven to 350 degrees F.In a large mixing bowl, combine the butter, cooled slightly, with the eggs. Whisk in the pumpkin puree and sugar. Stir the orange zest into the water then add to the pumpkin mixture and whisk to combine.

In a separate bowl, add the flour, cinnamon, nutmeg, baking soda and salt and whist together.

Pour the dry ingredients onto the liquid ingredients and fold in gently until almost combined, then add the cranberries and nuts. Finish with a few gentle strokes to combine without over mixing.Divide the batter between 2 prepared loaf pans (9 x 5 inch). Sprinkle the top of each loaf lightly with the turbinado sugar to form a crystal crust. Bake for 55 – 65 minutes or until a toothpick comes out clean when inserted in the middle of the loaf.

Cool the loaves in the pan for 15 minutes, then turn them out onto a cooling rack. The loaves will keep for 3 – 4 days.

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