Cranberry Pumpkin Bread Recipes Recipe For Stuffed

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CRANBERRY PUMPKIN BREAD



Cranberry Pumpkin Bread image

Put leftover cranberries and pumpkin to great use in this moist quick bread. It's very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Time 1h30m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts

Steps:

  • In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts., Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 162mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN CRANBERRY BREAD



Pumpkin Cranberry Bread image

Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!

Provided by LINDAGEAN

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h20m

Yield 14

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon salt
2 eggs
2 cups white sugar
1 (15 ounce) can pumpkin puree
½ cup vegetable oil
1 cup dried cranberries
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
  • In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
  • Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
  • Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)

Nutrition Facts : Calories 359.5 calories, Carbohydrate 55.1 g, Cholesterol 26.4 mg, Fat 14.5 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 229.8 mg, Sugar 36.6 g

CRANBERRY PUMPKIN CHIP BREAD



Cranberry Pumpkin Chip Bread image

I got this recipe from my mother-in-law, and it's my favorite holiday snack now! The cranberries in it are delicious! The bread may get a little hard around the edges but it takes a long time to get the center done.

Provided by lhdavis

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h5m

Yield 15

Number Of Ingredients 14

2 teaspoons all-purpose flour, or as needed
2 ¼ cups all-purpose flour
2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
1 cup canned pumpkin
½ cup vegetable oil
2 eggs, beaten
1 cup dried cranberries
¾ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4x2-inch loaf pans and flour pans using 2 teaspoons flour.
  • Stir 2 1/4 cups flour, sugar, cinnamon, baking soda, ginger, nutmeg, cloves, and salt together in a bowl. Whisk pumpkin, oil, and eggs together in a separate bowl. Pour pumpkin mixture into flour mixture and stir until just combined; fold cranberries and chocolate chips into batter. Pour batter into prepared loaf pans.
  • Bake loaves in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 54.9 g, Cholesterol 24.8 mg, Fat 10.8 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 2.7 g, Sodium 211.7 mg, Sugar 37.1 g

CRANBERRY-PUMPKIN BREAD (BREAD MACHINE)



Cranberry-Pumpkin Bread (Bread Machine) image

Make and share this Cranberry-Pumpkin Bread (Bread Machine) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 4h

Yield 1 loaf

Number Of Ingredients 25

2/3 cup dried cranberries
2 tablespoons brandy
2/3 cup water
1/3 cup pumpkin puree
2 tablespoons nut oil
3 cups bread flour
3 tablespoons light brown sugar
2 tablespoons dry buttermilk (dry buttermilk powder)
1 tablespoon gluten
1 1/2 teaspoons salt
1 1/2 teaspoons pumpkin pie spice or 1 1/2 teaspoons apple pie spice
2 teaspoons fast rising yeast (or 2 1/2 t. bread machine yeast)
1 cup dried cranberries
3 tablespoons brandy
1 cup water
1/2 cup pumpkin puree
3 tablespoons nut oil
4 cups bread flour
1/4 cup light brown sugar
3 tablespoons dry buttermilk (dry buttermilk powder)
1 tablespoon gluten, plus
1 teaspoon gluten
2 teaspoons salt
1 3/4 teaspoons pumpkin pie spice or 1 3/4 teaspoons apple pie spice
2 1/2 teaspoons fast rising yeast (or 1 T. bread machine yeast)

Steps:

  • Sprinkle the dried cranberries with the brandy in a small bowl; cover with plastic wrap; let stand at room temperature for 1 hour to macerate.
  • Add the ingredients, except the cranberries, in the bread pan according to the order in the manufacturer's instructions.
  • Set crust on medium and program for the Sweet Bread cycle; press Start.
  • When the machine beeps, or between Knead 1 and Knead 2, add the cranberries and any extra brandy in the bowl.
  • When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
  • Let cool to room temperature before slicing.

Nutrition Facts : Calories 4049.2, Fat 12.3, SaturatedFat 3.1, Cholesterol 22.4, Sodium 8386.9, Carbohydrate 813.8, Fiber 36, Sugar 119.2, Protein 110.3

CRANBERRY PUMPKIN BREAD



Cranberry Pumpkin Bread image

The BEST Pumpkin Bread....made even better with the addition of fresh cranberries and sweet cream cheese icing! The perfect addition to your holiday table!

Provided by Cathy Trochelman

Time 1h10m

Number Of Ingredients 19

2 c. granulated sugar
1 c. packed brown sugar
3/4 c. vegetable oil
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. ginger
1 15 oz. can pumpkin puree
2 eggs
3 1/2 c. flour
1/3 c. water
2 c. fresh cranberries
1 c. powdered sugar
2 oz. cream cheese (softened)
2 tsp. milk
1/2 tsp. vanilla

Steps:

  • Preheat oven to 375 degrees.
  • In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat at low speed until blended.
  • Add baking soda, baking powder, salt, and spices. Beat until blended.
  • Add pumpkin and eggs. Beat until blended.
  • Add flour and water and stir just until blended.
  • Stir in cranberries.
  • Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
  • Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven; cool 10 minutes in pan, then remove to a wire rack to cool completely.
  • Combine icing ingredients and mix until smooth. Spoon icing over bread. *Icing recipe can be doubled according to taste.

CRANBERRY PUMPKIN BREAD



Cranberry Pumpkin Bread image

Provided by Food Network

Categories     dessert

Time 1h

Yield 2 loaves

Number Of Ingredients 9

4 eggs
2 cups pumpkin puree
1 cup vegetable oil
4 cups sugar
4 1/2 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 cups cranberries

Steps:

  • Preheat oven to 350 degrees F.
  • In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 (8 by 4-inch) loaf pans. Bake for 50 minutes.
  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

STUFFED PUMPKIN WITH CRANBERRY RAISIN BREAD PUDDING



Stuffed Pumpkin with Cranberry Raisin Bread Pudding image

Provided by My Food and Family

Categories     Custards & Puddings

Time 1h

Number Of Ingredients 11

3 units pumpkin
2 tablespoons butter or margarine
2 tablespoons sugar
2 units eggs
0.5 cups sugar
0.5 cups butter or margarine
0.75 cups halfand
0.75 cups pecans
16 ounces raisin bread loaf
0.5 cups cranberries
1 units sauce

Steps:

  • Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.
  • Bake at 350°F for 35 minutes.
  • Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
  • Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
  • Bake pumpkin and bread pudding at 350°F for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CRANBERRY PUMPKIN BREAD



Cranberry Pumpkin Bread image

Fresh homemade pumpkin cranberry bread. There is nothing like it fresh from the oven and smothered in butter. Try using all fresh ingredients for a truly divine taste, but if you don't have the time, canned will do fine.

Provided by southern chef in lo

Categories     Quick Breads

Time 1h

Yield 2 loaves

Number Of Ingredients 9

4 eggs, beaten
2 cups pumpkin puree (fresh is best but if you don't have time you can use canned pumpkin, but make sure it's NOT the pump)
1 cup vegetable oil
4 cups sugar
4 1/2 cups flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 cups fresh cranberries or 4 cups frozen cranberries

Steps:

  • Preheat oven to 350°F.
  • In bowl combine the eggs, pumpkin puree, and oil; mix well.
  • Add the dry ingredients and mix well.
  • Divide the dough into 2 greased 8x4 inch loaf pans.
  • Bake 50 minutes.

Nutrition Facts : Calories 3819, Fat 122.8, SaturatedFat 18.1, Cholesterol 423, Sodium 2574.8, Carbohydrate 649.9, Fiber 17.7, Sugar 410.9, Protein 43.9

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