Cranberry Walnut Pumpkin Loaves Recipe For Zucchini

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CRANBERRY WALNUT PUMPKIN BREAD



Cranberry Walnut Pumpkin Bread image

This tasty bread is perfect for a Thanksgiving meal or any time of the year. I plant pumpkins in my garden, and this is one of my favorite ways to use them.

Provided by Taste of Home

Time 1h20m

Yield 1 loaf.

Number Of Ingredients 13

1 cup canned pumpkin
1 cup sugar
1/2 cup 2% milk
2 large eggs, room temperature
1/4 cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
1 cup fresh or frozen cranberries

Steps:

  • In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely.

Nutrition Facts : Calories 201 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 131mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.

CRANBERRY ZUCCHINI BREAD



Cranberry Zucchini Bread image

Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. -Alice Manzo, South Easton, Massachusetts

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 13

3 cups all-purpose flour
2 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1-1/2 cups shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1 cup chopped fresh or frozen cranberries
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY-WALNUT PUMPKIN LOAVES



Cranberry-Walnut Pumpkin Loaves image

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

2 2/3-3 cups bread flour (don't use all-purpose!)
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
2 tablespoons tepid water (80 - 90 degrees F)
2 teaspoons active dry yeast
5 tablespoons unsalted butter, room temp
1/3 cup sugar
1 cup pumpkin puree or 1 cup butternut squash, fresh or canned solid packed
1 large egg, room temp
3/4 cup walnut pieces, toasted
2/3 cup plump golden raisins or 2/3 cup dark raisin
2/3 cup cranberries (if frozen, thaw and pat dry)

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

PUMPKIN CRANBERRY BREAD LOAF



Pumpkin Cranberry Bread Loaf image

adapted from Cooking Light. Yummy Fall treat! I made these in mini loaf pans and baked for about 33 minutes. I got 8 perfect mini loaves. (Update: I froze some of these after baking. Then just thawed them out and they were GREAT even 2 months later!)

Provided by mikey ev

Categories     Quick Breads

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup firmly packed dark brown sugar
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 teaspoons pumpkin pie spice
1 cup canned pumpkin or 1 cup fresh pumpkin puree
1/4 cup apple juice (or water)
1/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
3 egg whites, lightly beaten
3/4 cup cranberries, coarsely chopped
vegetable oil cooking spray
1/4 cup pecans, chopped

Steps:

  • Preheat oven to 350°F.
  • Combine the first 6 ingredients in a large bowl; make a well in center of mixture.
  • Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened.
  • Fold in cranberries.
  • Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter.
  • Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
  • Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.

FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS



Farm Fresh Zucchini Cranberry Nut Muffins image

Steve, my farmer friend, has kept me well supplied with zucchini. I was looking to make an original muffin recipe to thank him that would knock his socks off.

Provided by SHORECOOK

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 14

6 tablespoons all-purpose flour
¼ cup brown sugar
2 tablespoons butter
½ cup margarine, softened
1 cup white sugar
1 egg
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup grated zucchini
1 cup cranberries
½ cup walnut pieces

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
  • Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
  • Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
  • Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 38.6 g, Cholesterol 20.6 mg, Fat 13.3 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 272 mg, Sugar 22 g

CITRUS CRANBERRY ZUCCHINI BREAD



Citrus Cranberry Zucchini Bread image

A delicious twist on a summer classic--zucchini bread with a hint of lemon and orange, accented by dried cranberries. My husband just raves about it!

Provided by JANAI

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h35m

Yield 24

Number Of Ingredients 15

3 eggs
2 cups white sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
2 cups shredded zucchini
1 cup dried cranberries
1 orange, zested
1 teaspoon lemon extract
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon salt
1 pinch ground ginger

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
  • Combine flour, baking soda, and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini, cranberries, orange zest, and lemon extract into egg mixture. Add cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into prepared loaf pans.
  • Bake 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 229.6 calories, Carbohydrate 33.5 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 164.8 mg, Sugar 20.2 g

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