Cranberry Sauce Bread Recipe 35

SWEET POTATO CRANBERRY SAUCE BREAD

Sweet Potato Cranberry Sauce Bread image

Uses up these two holiday leftovers. It has a festive flavor and is so moist! I made this up based on another recipe and made it specific to what I had on hand. You can do the same. I love the combo of nutmeg and allspice... it just says holidays!

Provided by smileysdynamite

Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes

Time 1h5m

Yield 12

Number Of Ingredients 13

Ingredients

1 cup cranberry sauce, or more to taste
1 cup cooked and mashed sweet potatoes
3 eggs
¾ cup white sugar
½ cup vegetable oil
½ cup brown sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon baking soda
½ teaspoon baking powder
1 cup raisins, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.
Combine cranberry sauce, sweet potatoes, eggs, white sugar, oil, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add flour, nutmeg, allspice, baking soda, and baking powder; mix well. Fold raisins into the batter.
Divide batter evenly among the loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Place loaf pans on a wire rack to cool completely.

Nutrition Facts : Calories 373.8 calories, Carbohydrate 65.6 g, Cholesterol 46.5 mg, Fat 10.8 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 153.1 mg, Sugar 35.6 g

STUFFED PUMPKIN WITH CRANBERRY-RAISIN BREAD PUDDING

Stuffed Pumpkin With Cranberry-Raisin Bread Pudding image

This is a beauty for your Thanksgiving holiday table. The ingredients for vanilla sauce are also listed.

Provided by southern chef in lo

Categories Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

3 lbs pumpkin
2 tablespoons butter or 2 tablespoons margarine, melted and divided
2 tablespoons sugar, divided
2 large eggs
1/2 cup sugar
1/2 cup butter or 1/2 cup margarine, melted
3/4 cup half-and-half
3/4 cup chopped pecans, toasted
1 (16 ounce) raisin bread, loaf cut into 1-inch cubes
1/2 cup fresh cranberries
1 vanilla bean, split
1 cup water
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons grated lemon rind
1/3 cup fresh lemon juice

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° 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° for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.
Note: For individual servings, substitute 12 (1/2-pound) pumpkins. Scoop out seeds and pulp; sprinkle each pumpkin shell with 1 teaspoon butter and 1 teaspoon sugar, and bake with the bread pudding. (Do not prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells.
For lemon vanilla sauce: Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.

Nutrition Facts : Calories 387.8, Fat 19.8, SaturatedFat 8.9, Cholesterol 68.8, Sodium 267.4, Carbohydrate 50.2, Fiber 3.2, Sugar 23.2, Protein 6.4

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