scone making), not dried. Without them, this bread would be nice, but nothing special. It's the unexpected tartness contasting with the sweet pumpkin and warm spices that take the bread from the realm of the ordinary, to the extraordinary. So as soon as those bags of cranberries start showing up in your market, scoop up several. You'll want to have extra on hand to make this bread over and over through the fall and winter. I promise, it's that good.
Oh, and just to be on the side of full disclosure, I didn't actually use pumpkin, but butternut squash leftover from a pound cake experiment. Made no difference whatsoever, in my opinion. And in place of the walnuts, I added toasted pumpkin seeds. It just seemed appropriate. I think you'd agree.
This Bountiful Backyard. Rebecca didn't seem to enjoy the fresh cranberries as much as I did, but I won't hold that against her and neither should you. She did a beautiful job hosting and taking care of the fantastic recipe. Maybe some of the other Tuesdays with Dorie bakers agreed with me. I'm about to go find out!