Pain à la citrouille et canneberges Sugar: Pumpkin Loaf with Crystallized Ginger Syrup

Note: Je fais le pain seul dans 2 petits moules à pain. Je remplace les canneberges fraîches ou congelées par des canneberges séchées que je fais gonfler préalablement dans de l’eau bouillante.

Yield: 1 (ou 2 petits pains)


Pumpkin Cranberry Loaf

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 egg
  • 1 cup canned pumpkin puree
  • zest of one orange
  • 1 teaspoon vanilla
  • 1 cup orange, juice
  • 1 1/2 cups cranberries, fresh or frozen

Crystallized Ginger Syrup

  • 1/2 cup white wine
  • 1/2 cup water
  • 1 cup sugar
  • 2 teaspoons fresh grated ginger
  • 2 tablespoons crystallized ginger, finely chopped
  • 1 1/2 tablespoons cornstarch


Pumpkin Cranberry Loaf

  1. Preheat oven to 325ºF.
  2. Sift together flour, baking soda and powder, salt and spices and set aside.
  3. In a medium bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, and stir in pumpkin purée, orange zest and vanilla. Stir in orange juice. Add dry ingredients in additions and blend just until incorporated. Fold in cranberries.
  4. Spoon batter into loaf pan and bake in center of oven for 60 to 75 minutes until a tester inserted into the loaf comes out clean. Allow to cool before slicing.

Crystallized Ginger Syrup

  1. In a small pot, stir together wine, water, sugar and gingers and bring up to a simmer.
  2. Whisk together cornstarch with 1 tablespoon cold water and whisk into syrup. Stir glaze until shiny and bubbling. Remove from heat.

To Assemble

  1. Pour crystallized ginger syrup over slices of pumpkin cranberry loaf. (Syrup can be served warm or cool and keeps in the fridge for up to a week.)

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