Cranberry Raisin Pumpkin Bread 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-RAISIN PUMPKIN BREAD



Cranberry-Raisin Pumpkin Bread image

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

Provided by ellie_

Categories     Quick Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 16

2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
6 tablespoons butter or 6 tablespoons margarine
1 cup sugar
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla
2/3 cup buttermilk
1/2 cup dried sweetened cranberries (craisins)
1/2 cup raisins
1/2 cup chopped walnuts (optional)

Steps:

  • Preheat oven to 350-degrees F.
  • Spray loaf pan (9"x5") with cooking spray.
  • Sift dry ingredients (flour- baking powder) together in small bowl.
  • Set aside.
  • Cream butter or margarine in large bowl of electric mixer.
  • Gradually add sugar.
  • Beat in eggs, one at a time.
  • Add pumpkin and vanilla.
  • Add dry ingredients alternately with buttermilk.
  • Fold in cranberries, raisins and walnuts (if using).
  • Transfer batter to prepared pan.
  • Bake for 1 hour 10 minutes or until toothpick comes out clean.
  • Cool in pan on cooling rack for 15 minutes before inverting bread on cooling rack to finish cooling.

PUMPKIN RAISIN CRANBERRY BREAD



Pumpkin Raisin Cranberry Bread image

A great recipe for pumpkin bread, this makes two large loaves that freeze very well. I have also made this recipe in mini loaf pans, adjust baking time to 25-35 minutes.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 1h

Yield 2 (9x5-inch)

Number Of Ingredients 16

1 1/2 cups canned pumpkin puree
1 3/4 cups sugar
1/3 cup orange marmalade
1 1/2 cups oil
4 large eggs
2 teaspoons vanilla
1 whole orange, zest of
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon ginger powder
1/8 teaspoon salt
1 cup raisins (plumped in hot water, then drained)
1 cup dried cranberries (plumped and drained)
3/4 cup chopped walnuts

Steps:

  • Set oven to 350 degrees.
  • Grease 2 (9 x 5-inch) loaf pans.
  • In a large bowl, combine sugar, marmalade, oil, eggs, pumpkin puree, vanilla and orange zest; beat well to combine.
  • In a small bowl, mix together flour, baking powder, baking soda, salt, cinnamon and ginger powder.
  • Mix in the dry ingredients into the wet batter JUST until combined (do not overmix, use a wooden spoon for this).
  • Add in raisins, cranberries and chopped nuts.
  • Transfer and divide the batter between the two loaf pans.
  • Bake for about 45 minutes, or until the loaves test done.
  • Cool 15 minutes, then remove from pans to a wire rack to cool.

Nutrition Facts : Calories 3807.3, Fat 205.2, SaturatedFat 30.8, Cholesterol 423, Sodium 1632.5, Carbohydrate 466.2, Fiber 20.7, Sugar 260.8, Protein 46.6

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.

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

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-WALNUT PUMPKIN BREAD



Cranberry-Walnut Pumpkin Bread image

Categories     Bread     Cake     Fruit     Nut     Breakfast     Brunch     Dessert     Bake     Thanksgiving     Quick & Easy     Cranberry     Walnut     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 13

2 cups all purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cup plus 1 tablespoon sugar
2 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts

Steps:

  • Preheat oven to 350°F. Butter 9 1/4x5 1/4x3-inch loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in cranberries and nuts. Transfer batter to pan. Sprinkle with 1 tablespoon sugar.
  • Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off waxed paper. Cool bread completely. (Can be made 2 days ahead. Wrap and store at room temperature.)

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

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