Cranberry Pumpkin Bread With Crystallized Ginger Recipes

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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.

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 WITH CRYSTALLIZED GINGER



Cranberry Pumpkin Bread With Crystallized Ginger image

This is a great recipe for fall. I love the taste of the pumpkin and spice and the contrast of the tart cranberries. However, the crystalized ginger is what did it for me. I had it on hand for another recipe I use it for and decided to throw it in. This is my new go-to pumpkin bread.

Provided by michelestandage

Categories     Winter

Time 1h25m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 16

1 cup all-purpose flour
1/2 whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cinnamon
3 tablespoons butter
3/4 cup granulated sugar
1/2 cup brown sugar
3 tablespoons yogurt (vanilla or plain)
2 eggs
1 cup pumpkin
3/4 cup milk
1/2 cup cranberries
1/4 cup crystallized ginger, finely minced

Steps:

  • 1. Preheat oven to 350°F Grease and flour loaf pan.
  • 2. Sift together dry ingredients. Set aside.
  • 3. Cream together sugars and butter. Add yogurt, eggs and pumpkin. Mix until just combined.
  • 4. Add dry ingredients alternately with milk; mix until just combined.
  • 5. Toss cranberries in a little flour to prevent them from sinking to the bottom of the pan while cooking. Gently fold cranberries and ginger into the batter. Pour into prepared loaf pan and bake 1 hour 15 minutes. Make sure to watch it near the end as it may need more or less time depending on your oven.

Nutrition Facts : Calories 175.7, Fat 4.5, SaturatedFat 2.5, Cholesterol 45.5, Sodium 351.5, Carbohydrate 31.6, Fiber 0.6, Sugar 21.9, Protein 2.9

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.

GINGERED CRANBERRY PUMPKIN BREAD



Gingered Cranberry Pumpkin Bread image

Make and share this Gingered Cranberry Pumpkin Bread recipe from Food.com.

Provided by justcallmetoni

Categories     Quick Breads

Time 1h5m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
6 tablespoons butter
3/4 cup sugar
1/2 cup brown sugar
3 tablespoons freshly grated gingerroot
2 eggs
1 cup pumpkin puree (canned pumpkin)
3/4 cup milk
1 cup chopped cranberries, fresh or frozen

Steps:

  • Preheat oven to 350 degrees.
  • Butter and flour a 9-by-5-inch (8-cup) loaf pan and reserve.
  • Sift together flour, soda, baking powder, salt, nutmeg and cinnamon; reserve.
  • In a mixer with paddle attachment, cream the butter and sugars together with the ginger.
  • Then add eggs and pumpkin and mix.
  • Add dry ingredients in 3 batches, alternating with the milk, beating in just long enough to combine.
  • Take care not to overmix at this point.
  • Fold in chopped cranberries.
  • Scrape batter into prepared pan.
  • Tap on the counter to remove any air bubbles and bake in preheated oven for about 1½ hours, or until a toothpick comes out clean when poked in the center.
  • After 45 minutes, rotate pan and place a sheet of aluminum foil loosely over loaf to prevent overbrowning.
  • (Ovens bake differently so use your best judgment and a doneness test when gauging cooking time.) Cool in pan for 10 minutes, then remove to a rack and turn right-side-up to cool.

MOM'S FRESH CRANBERRY-PUMPKIN BREAD



Mom's Fresh Cranberry-Pumpkin Bread image

Many years ago, I was putting together my first cookbook of memorable recipes. This one was from my mom and remains one of my all-time favorites! Freezes well. Delicious warm or cooled.

Provided by NancyLou

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h25m

Yield 20

Number Of Ingredients 10

1 serving cooking spray
3 ½ cups all-purpose flour
2 ½ cups white sugar
1 ½ tablespoons pumpkin pie spice
2 teaspoons baking soda
1 ½ cups canned pumpkin puree
4 eggs
⅔ cup milk
½ cup canola oil
1 (12 ounce) package fresh cranberries

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.
  • Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
  • Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 7.1 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 188.5 mg, Sugar 26.8 g

PUMPKIN CRANBERRY BREAD



Pumpkin Cranberry Bread image

Categories     Bread     Mixer     Bake     Thanksgiving     Cranberry     Pumpkin     Fall     Edible Gift     Gourmet

Yield Makes 1 loaf

Number Of Ingredients 13

1 cup canned solid-pack pumpkin
1 cup sugar
1/4 cup water
2 large eggs
1/4 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup picked-over fresh or frozen cranberries

Steps:

  • Preheat oven to 350° F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.
  • In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.
  • Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.

GLAZED CRANBERRY PUMPKIN BREAD



Glazed Cranberry Pumpkin Bread image

Pairing canned pumpkin and cranberry sauce in a quick bread was Blanche Whytsell's imaginative idea. "The result is moist and tasty," she divulges from her Arnoldsburg, West Virginia kitchen. "The orange glaze drizzled over the loaf adds a colorful finishing touch."

Provided by Taste of Home

Time 1h20m

Yield 2 loaves.

Number Of Ingredients 15

3-1/2 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 can (14 ounces) whole-berry cranberry sauce
1 can (15 ounces) solid-pack pumpkin
3/4 cup chopped pecans
2/3 cup vegetable oil
4 eggs
GLAZE:
1 cup confectioners' sugar
1/4 cup thawed orange juice concentrate
1/8 teaspoon ground allspice

Steps:

  • In a large bowl, combine flour, sugar, pie spice, baking soda, baking powder and salt. In another bowl, combine the cranberry sauce, pumpkin, pecans, oil and eggs; stir into dry ingredients and mix well. Pour into two greased 9x5-in. loaf pans. , Bake at 350° for 65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Combine glaze ingredients; drizzle over loaves.

Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 119mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

GINGER PUMPKIN BREAD



Ginger Pumpkin Bread image

Make this moist quick bread all autumn long. The ginger and pumpkin flavors blend together nicely in this sweet dessert bread.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h40m

Number Of Ingredients 10

12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs
Sugar Glaze for Ginger Pumpkin Bread

Steps:

  • Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
  • Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.

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

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