Cranberry Walnut Pumpkin Loaves Recipes

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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-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

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.)

CRANBERRY WALNUT PUMPKIN BREAD



Cranberry Walnut Pumpkin Bread image

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

1 (16 ounce) can whole berry cranberry sauce
1 cup molasses
1 (16 ounce) can solid pack pumpkin
1/2 cup vegetable oil
4 eggs
3/4 cup walnuts
3 3/4 cups flour
1 cup sugar
2 1/2 teaspoons baking soda
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 teaspoon baking powder

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

PUMPKIN CRANBERRY LOAF



Pumpkin Cranberry Loaf image

Provided by Molly Yeh

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 14

1 stick unsalted butter, plus softened butter for the loaf pan
1 cup all-purpose flour, plus more for the loaf pan
1 cup canned pure pumpkin puree
1 cup loosely packed light brown sugar
1/4 cup maple syrup
1 teaspoon pure vanilla extract
2 large eggs
1 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup cranberries, fresh or frozen
2 tablespoons turbinado sugar

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.

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 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.

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

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From recipeschoice.com


PUMPKIN CRANBERRY LOAF RECIPE — ANITA'S ORGANIC MILL
2021-03-10 Pre-heat the oven to 350 degrees. Oil and line, with parchment paper, a standard size loaf pan (usually 9 x 5 or 8.5 x 4.5). Set aside. Place the pumpkin seeds and chopped walnuts on a tray and toast in the oven for 5 to 10 minutes until toasty.
From anitasorganic.com


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