PUMPKIN-CRANBERRY PECAN BREAD WITH TIPSY WHIPPED CREAM
Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Charlene Chambers from Ormond Beach, FL
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 12
Number Of Ingredients 19
Steps:
- Heat oven to 325°F. Spray 9x5-inch loaf pan with baking spray with flour.
- In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on low speed until smooth. Mix in eggs, pumpkin and milk. Stir in flour, baking powder, baking soda, salt and spices until blended. Stir in pecans and cranberries. Spoon batter into pan.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean (crack on top surface should look dry). Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
- In chilled large deep bowl, beat topping ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Slice bread; serve with a dollop of topping.
Nutrition Facts : Calories 330, Carbohydrate 41 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 380 mg, Sugar 19 g, TransFat 0 g
PUMPKIN-CRANBERRY-PECAN BREAD
Bake this pumpkin bread and muffin mix along with cranberries and pecans to make this delicious bread topped by white vanilla chips and nuts.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h25m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Generously grease bottom only of 8x4 or 9x5-inch loaf pan. In large bowl, combine quick bread mix, water, 3 tablespoons oil and eggs; beat 50 to 75 strokes with spoon until mix is moistened. Stir in cranberries and 1/2 cup pecans. Pour batter into greased pan.
- Bake at 375°F. for 40 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Loosen sides of loaf with knife or metal spatula; remove from pan. Cool 1 hour or until completely cooled.
- Melt vanilla chips with 1 1/2 teaspoons oil as directed on package. Cool about 3 minutes or until slightly cooled. Place mixture in resealable food storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over cooled loaf. Immediately sprinkle with 2 tablespoons pecans. Let stand until topping sets before wrapping tightly. Store in refrigerator.
Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 35 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 240 mg, Sugar 21 g
SWEET CRANBERRY PUMPKIN BREAD
Everyone calls this Christmas Bread and insists I make it often. We like it warm with butter or served cool with cream cheese. A loaf of this always delights any recipient. -Marilou Robinson, Portland, OR
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, salt, baking soda, baking powder and spices. In another bowl, combine the eggs, pumpkin, oil, sugars and vanilla; stir into dry ingredients just until moistened. Fold in cranberries and pecans., Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-55 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 :
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
PUMPKIN CRANBERRY PECAN BREAD
This easy quick bread is perfect for fall. We love it so much that it has become a year round favorite at our house. The cranberries and pecans really add to the pumpkin flavor. While it isn't necessary, I usually top it off with white chocolate drizzle and more pecans. These breads also make a great holiday hostess gifts.
Provided by ellierae2679
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Generously grease bottom only of an 8X4 or 9X5 loaf pan
- Mix the first four ingredients together - until all mix moistened.
- Mix in the cranberries and pecans.
- Pour batter into greased loaf pan.
- Bake for 40-55 minutes - until comes out clean.
- Let stand for 15 minutes.
- Use a knife to loosen sides from the pan, remove from pan and let stand for another hour until completely cool.
- Melt white chocolate chips and 1 1/2 tsp oil as directed on the chocolate package.
- Place mixture into a plastic resealable bagg.
- Seal the bag and then cut off one corner of the bag and drizzle chocolate mixture over the bread.
- Immediately top with pecans.
- Let toppings set and then store in the refridgerator.
Nutrition Facts : Calories 1553.7, Fat 131.6, SaturatedFat 22.7, Cholesterol 428.9, Sodium 184.8, Carbohydrate 86.8, Fiber 11.4, Sugar 68.2, Protein 22.7
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.
MOM'S FRESH CRANBERRY-PUMPKIN BREAD
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
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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