CRANBERRY-PUMPKIN SPICE CAKE
Even though this is a light dessert, my kids love it. Since it's so popular, I stock up on canned pumpkin in the fall when it's on sale so I can make it all year long. -Cami LaForge, Murray, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Coat a 9-in. square baking pan with cooking spray., In a large bowl, beat egg and egg white until foamy. Add pumpkin, melted butter, oil and vanilla; beat until well blended. In another bowl, whisk flour, brown sugar, baking powder, cinnamon, baking soda and salt; stir into egg mixture. Stir in cranberries, walnuts and orange zest. Transfer to prepared pan. , Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 208 calories, Fat 7g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 192mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
PUMPKIN-CRANBERRY CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse to combine. Press into the bottom and about 1/4 inch up the side of the pan. Brush the side of the pan lightly with melted butter. Bake until golden and set, 12 to 15 minutes. Transfer to a rack; cool completely.
- Make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes. Combine with the sugar in the food processor; pulse until smooth. Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt; pulse until combined. (Do not overmix.) Pour the filling into the cooled crust. Bake until set around the edge but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes. Transfer to a rack and let cool to room temperature. Cover and refrigerate until cold and set, at least 8 hours or overnight.
- Make the topping: Chop 1 cup cranberries and put in a small saucepan with the sugar, lemon juice, salt and 1/3 cup water. Cook over medium heat until thick, 7 to 10 minutes. Stir in the remaining 3/4 cup whole cranberries; cook 2 more minutes. Let cool.
- Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Add a splash of water to the cranberry topping to loosen, if needed, then spread over the cheesecake.
PUMPKIN-CRANBERRY MUFFINS
Brighten breakfast-or mid-afternoon, for that matter-with these pumpkin muffins filled with dried cranberries and chopped pecans. Ginger and cinnamon add delicious warmth and depth.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
- In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 300, Carbohydrate 40 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 180 mg, Sugar 21 g, TransFat 0 g
CRANBERRY-PUMPKIN COOKIES
Soft, cake-like cookies.
Provided by Lucy Randall
Categories Fruits and Vegetables Vegetables Squash
Time 32m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
- Bake for 10 to 12 minutes.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 12.9 g, Cholesterol 11.9 mg, Fat 3.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 131.1 mg, Sugar 6 g
PUMPKIN CRANBERRY BREAD
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
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
HOLIDAY CRANBERRY PUMPKIN CAKE
The perfect cake for Thanksgiving or Christmas. It is full of all the wonderful ingredients we use during the holidays with a beautiful glaze and bright cranberries for garnish (makes 1 bundt cake or 2 loaves)
Provided by southern chef in lo
Categories Dessert
Time 1h15m
Yield 1 bundt cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Spray 1 bundt cake pan or 2 loaf pans with cooking spray.
- In bowl, combine sugar, pumpkin, oil, eggs, and vanilla; mix well.
- In large mixing bowl, combine the other ingredients except the cranberries.
- Make a well in the center of the flour mixture and pour in the pumpkin mixture. Mix well. Fold cranberries into batter and spoon into cake pan.
- Bake for 1 hour or until cake test done with toothpick inserted in center and coming out clean.
- Let cakes cook for 10 minutes before removing from pan. Cool completely before applying the glaze.
- Glaze: In small bowl, combine the sugar and milk until smooth fold in 1/3 cup of the cranberries.
- Place cake on wire rack with wax paper under rack. Spoon the glaze over the cake to completely cover the top.
- Sprinkle remaining cranberries on top of glaze.
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.
ORANGE-CRANBERRY-DATE PUMPKIN CAKE
Try this soft fruity pumpkin cake. When I saw the contest ingredients that could be used in baked goods, orange and pumpkin immediately came to mind to tie them all together. What I came up with is extra special for you to bake and give to family and friends during the Holidays. You can easily make this in 12 muffin tins or double it in a bundt pan. For gift giving, mini loaf pans are nice. I'm giving you a choice of 3 delicious toppings: dust with confectioner's sugar, frost it with neufchatel frosting or ice it with white chocolate icing. Or you can make multiple loafs and try all 3! This gets even better after it sits for a couple of days, the spice and orange flavors come out more.
Provided by Engrossed
Categories Dessert
Time 1h20m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 35
Steps:
- Preheat oven to 350°F Grease a loaf pan.
- In a large bowl, beat together pumpkin, eggs, oil, vanilla, sugars, orange zest and grated ginger. Be sure to scrape the sides and bottom of the bowl.
- In a small bowl, whisk dry ingredients together. Beat into wet mixture until well combined. Be sure to scrape the sides and bottom of the bowl.
- Stir in cranberries, dates, and pecans, if desired.
- Pour into greased loaf pan and bake for 60-70 minutes, until tests clean.
- Let cool in pan for 10 minutes and then loosen edges with a butter knife and turn out onto a cooling rack.
- To serve: Dust cooled cake with powdered sugar or frost with frosting or drizzle with icing.
- Optional Frosting: Cream neufchatel and butter together. Beat in vanilla, orange zest and nutmeg. Beat in confectioner's sugar until right consistency is reached. Add orange juice if it becomes too thick. Frost cake with frosting and sprinkle pecans over the frosting, if desired. You can also cut the loaf in half and frost in between layers.
- Optional Icing: In a 1-2 cup pyrex, melt butter and white chocolate chips in the microwave for 60 seconds. Stir until smooth with a fork. Stir in nutmeg and orange zest. Stir in milk and confectioner's sugar until smooth. Drizzle over cake.
- Wrap cooled loaf with plastic wrap or foil and store at room temperature or refrigerate. Refrigerate if frosted or iced.
- To freeze: Wrap cooled loaf tightly with plastic wrap or foil and place in a Ziploc bag and freeze it for gift giving at a later date. If you frost or ice it, you can put it on a cookie sheet and freeze it until firm, then wrap it and place in a Ziploc bag.
PUMPKIN-CRANBERRY BREAKFAST BAKE
Steps:
- Place bread cubes in a greased 13x9-in. baking dish; sprinkle with cranberries and walnuts. Whisk together next 11 ingredients until blended; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until puffed and golden, and a knife inserted in the center comes out clean, 30-35 minutes. Let stand 5-10 minutes before serving. Serve with syrup.
Nutrition Facts : Calories 303 calories, Fat 12g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 230mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 2g fiber), Protein 7g protein.
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Category Baking, Brunch, Coffee Break, DessertCalories 301 per servingTotal Time 1 hr 5 mins
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch by 13-inch pan with high sides with butter and line the bottom with parchment paper (for easy release). Set aside.
- In a large mixing bowl, combine the pumpkin puree, eggs, sugar, and vegetable oil with a whisk until well combined.
- Add the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, and mix them into the wet ingredients with a rubber spatula just until no streaks of flour remain.
- Add the cranberries and mix them into the batter gently, just until they're distributed evenly throughout the batter.
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