Spiced Cranberry Rum Bread with Walnuts
Adapted from Epicurious Pumpkin Cranberry Bread recipe.
Yesterday I hosted one of my Fit & Fun Friday parties on facebook and the theme for the day was cranberries: one of my very favorite fruits! I love these little bright red bits of tartness.
So in honor of the theme (but even more just because I wanted some cranberry bread), I had baked up this bread for breakfast and happily chowed down a piece … I had big plans to post it in time for the cranberry party. But I was also trying to take a day “off” just to hang out with my kids … and by the time I was ready to photograph the bread, well, the afternoon was progressing towards the darkness of twilight … not a good time for taking pictures of food. Dang this daylight savings time stuff! It steals away my daylight …
I had to wait till today to take the pictures, so NOW I can finally share my lovely cranberry bread with you!
- 1 cup mashed very ripe banana (2 - 3 bananas)
- 1/2 cup sugar
- 1/4 cup golden rum
- 2 large eggs
- 1/4 cup vegetable oil
- 1 1/2 teaspoons real vanilla extract
- 3/4 cup all-purpose flour
- 1 cup white whole wheat flour
- 1/4 cup flaxmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- a pinch of cardamom
- 1 to 1 1/2 cups picked-over fresh or frozen cranberries (I used 1 1/2 cups because I like LOTS of cranberries in my bread)
- 1/2 cup toasted walnuts
- 1/4 cup powdered sugar
- 2 - 3 teaspoons of rum
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, mash the bananas and mix in the sugar, rum, eggs, oil, and vanilla. Stir till it's all mixed up well.
- Add the flours, flaxmeal, baking powder, salt, baking soda, spices, cranberries and nuts, reserving a tablespoon or two of the walnuts for the top of the bread. Stir until the batter is mixed well and there are no pockets of flour anywhere.
- Spray a 9 x 5 inch loaf pan with cooking spray, then pour the batter in and smooth it out with a spatula. Sprinkle the top with the reserved walnuts.
- Bake at 350 for 1 hour 15 minutes to 1 hour 30 minutes or until a wooden pick or knife inserted in the center of the bread comes out clean. (Mine took about an hour and 30 minutes to cook through.)
- When the bread is done and has cooled off a bit, mix up the glaze by mixing the powdered sugar with the rum till smooth. The glaze should be very thin. Drizzle the glaze over the bread, allowing it to soak in for a few minutes, then slice the bread and enjoy!
This recipe was shared at Strut your Stuff Saturday, Show & Tell Saturday, Weekend Potluck, Scrumptious Sunday, Sweet Saturday, Manic Monday, Mix it Up Monday, My Meatless Monday, Mop it Up Monday, Totally Tasty Tuesday, Wonderful Food Wednesday, Foodie Friday Recipes, Farm Girl Friday, Fabulous Friday, KM’s Thanksgiving Bloghop and Clever Chicks Bloghop.