CRANBERRY-WALNUT PUMPKIN BREAD
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
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.)
PUMPKIN CRANBERRY LOAF
Provided by Molly Yeh
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
- Put the butter in a small skillet over medium-low heat. Melt the butter and let simmer until the butter browns (you'll see tiny tan/light brown specks at the bottom of the skillet and the butter will smell nutty), 5 to 8 minutes. Remove from the heat and let cool completely.
- Combine the brown butter, pumpkin, brown sugar, maple syrup, vanilla and eggs in a large bowl. Whisk until smooth. Whisk together the all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, salt and baking soda in a separate bowl. Add to the wet ingredients and whisk until smooth (but don't overmix). Scrape into the prepared loaf pan and smooth the top. Press the cranberries into the top and sprinkle evenly with the turbinado sugar.
- Bake until the top is browned and crusty and a tester inserted in the center comes out clean, 50 to 55 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
CRANBERRY PUMPKIN BREAD
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
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-WALNUT PUMPKIN LOAVES
I love, love, love this bread! The ingredients may seem sweet to you, but it really isn't. It's a little spicy, a little sweet, a little savory. I made my first batch when I was pregnant, ate one entire loaf right out of the oven, and then started another batch that same day so I wouldn't run out! I couldn't stop eating it, it's that good. It does require some long rising times, but the actual work you put into it is minimal. You need to allow 2 full days to make this bread. You will be rewarded, though - it's incredible. From Baking with Julia, my favorite baking book...
Provided by P48422
Categories Yeast Breads
Time P1DT55m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Note: This bread has an overnight rise.
- [b]Mixingand Kneading[/b]: whisk 2 2/3 cup flour with the cinnamon, nutmeg and salt.
- Set aside.
- Sprinkle the yeast on the water and allow to bloom about 5 minutes.
- In a mixer with the paddle attachment, cream the butter and sugar on medium speed until light.
- Add the pumpkin and egg and beat until well blended.
- Don't be concerned if the mixture looks curdled.
- Set the mixer to low speed and add the yeast, then begin to add the dry ingredients about 1/2 cup at a time.
- As soon as the mixture starts to form a dough that comes together, scrape the paddle clean and switch to the dough hook.
- If your dough doesn't come together (it might be because the pumpkin had too much liquid) add a bit more flour, a tablespoon at a time, until it does.
- Mix and knead the dough on med-low spped for 10-15 minutes, scraping down the bowl and dough hook now and then.
- At the start, the dough will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will ball up on the hook.
- The dough develops much the way brioche does.
- With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute.
- Add the cranberries and mix as little as possible to avoid crushing them, although some cranberries will pop and stain a patch of the dough red; think of this as charming and proceed.
- [b]FirstRise[/b]: scrape the dough into a lightly buttered large bowl, cover tightly with plastic wrap and set aside at room temperature to rise until nearly doubled- 2-3 hours.
- [b]Chillingthe dough[/b]: when the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic and refrigerate overnight.
- [b]Shapingthe dough[/b]: at least 6 hours before you want to begin baking, remove the dough from the refrigerator.
- Leave it covered, in its bowl, until it reaches at least 64 degrees F.
- on the insta-read thermometer.
- This will take as long as 3-4 hours- don't rush it.
- If you don't have an insta-read, look for the dough to be slightly cool and just a little spongy.
- Lightly butter 2 loaf pans.
- Working on a lightly floured surface, divide the dough in half and pat each piece of dough into a rectangle, keeping the short end facing you.
- Start at the top and roll the dough toward you and seal the seam by pressing it with your fingertips.
- Seal the ends, then place each roll in the pans, seams down.
- [b]SecondRise[/b]: cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours or until the dough has nearly doubled.
- It will rise to just above the rim of the pans.
- [b]Baking[/b]:preheat the oven to 350 degrees F.
- Bake about 50-55 minutes or until deep golden.
- Remove the pans to cooling racks.
- After resting 5 minutes, turn the loaves out of the pans to cool to room temp.
- The breads can be kept at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month.
- Thaw, still wrapped, at room temp.
- NOTE 1: I have made this bread in small loaf pans and given them as gifts.
- They will bake in about 30 minutes if formed into the small loaves.
- NOTE 2: The rising times are approximate.
- They definitely rise on the longer side of the time-table, but whatever you do, dont' rush the rising.
- Give yourself 2 full days to make this.
- But- the result will be totally worth it.
Nutrition Facts : Calories 1508.8, Fat 62.3, SaturatedFat 22.2, Cholesterol 182.1, Sodium 634.2, Carbohydrate 215.9, Fiber 12.7, Sugar 66.1, Protein 31.3
CRANBERRY WALNUT PUMPKIN BREAD
An easy recipe from Ocean Spray. Baked in those disposible aluminum baking pans, it makes a great food gift for the holidays.
Provided by Denise in da Kitchen
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- In a large bowl, mix together cranberry sauce, molasses, pumpkin, oil and eggs.
- In a second bowl, stir together the remaining ingredients.
- Add cranberry mixture to flour mixture and stir until all ingredients are well moistened.
- Divide batter between two 9 x 5-inch greased loaf pans.
- Bake at 350 degrees for 65 minutes or until bread tests done with wooden pick.
Nutrition Facts : Calories 3056.1, Fat 96.3, SaturatedFat 13.5, Cholesterol 423, Sodium 2904.2, Carbohydrate 517, Fiber 12.9, Sugar 285.8, Protein 46.3
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- 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.
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