This tastes like autumn, it is moist and spicy and good with or without the nuts and the cranberries.  I just find adding the nuts and cranberries is important to create a loaf that becomes the vehicle for all the spice, tang and flavor this season has to offer (which is so rich I add a little sugary top and consider it a dessert).

 

Ingredients:

1 cup packed brown sugar

1 tsp baking powder

1/4 tsp salt

1/4 tsp baking soda

Spices:  1 1/2 tsp cinnamon, 1 tsp ground nutmeg, 1/8 tsp ginger, 1/8 tsp allspice

1 cup canned pumpkin

1/2 cup heavy cream (or whole milk)

2 eggs

1/3 cup shortening

1 cup all-purpose flour

1/2 cup walnuts and 1/2 cup “Cranraisins” or dried cranberries (both optional)

Tip:  I hand chop the walnuts to keep some large enough for texture (just be careful if you have kids under 8 years old to avoid choking hazards) then roast them in the 350 degree oven for 4 minutes to bring out the flavor and cool for a few minutes.

Tip:  The cranraisins I used were the ones soaked in cherry juice, but any will work.  Can even substitute dried currants or raisins

Enough demerara sugar to sprinkle on top to add a little sweet crunch

Preheat oven to 350 degrees and butter the bottom and sides of a 9X5X5 inch loaf pan.  Combine the brown sugar, baking powder, cinnamon, salt, baking soda and spices in a large mixing bowl.  Add pumpkin, cream, eggs and shortening, then beat with an electric mixer on low until blended.  Blend for 2 more minutes on medium just to smooth out the lumps.

Add the flour slowly while blending on low speed.  Fold in the walnuts and ‘crainraisins’ or dried cranberries.  Pour into buttered loaf pan. then sprinkle on the demerara sugar in a thin layer on top.  If you have kids who are picky like mine, add the nuts and/or cranberries on the top of the loaf with the sugar so that they can eat around them.

Bake in the center of the oven for 60 to 65 minutes.  Check doneness by putting a toothpick in the center of the cake, if it comes out without raw dough on it, the middle is baked and it is time to take out of the oven.

I cool for 10 or 20 minutes, then start cutting slices right out of the loaf pan.  If I had any patience at all,  I would cool for 30 minutes then remove from the pan and wrap and store overnight.  Double the recipe and make one for a gift, you must know someone who is recovering from illness, just had a child or is getting older and would enjoy a little loaf of love from a friend.