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.
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
CRANBERRY NUT BREAD I
A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.
Provided by Karin Christian
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 32.1 g, Cholesterol 15.5 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 265.4 mg, Sugar 14.4 g
PUMPKIN CRANBERRY NUT BREAD
This bread has a terrific combination of flavors that's perfect for the holidays. I like to make and freeze loaves to share with friends and neighbors.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and orange zest (mixture will appear curdled). Combine the flour, cinnamon, salt, baking soda and baking powder; add to pumpkin mixture just until moistened. Fold in walnuts and cranberries. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
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
CRANBERRY PUMPKIN BANANA BREAD
Good way to use up some of your left over pumpkin and cranberries from the holidays!
Provided by Jenny
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Sift flour, baking soda, salt, cinnamon, and nutmeg into a large bowl.
- Beat the butter, brown sugar, pumpkin, cranberry sauce, egg, and banana with an electric mixer in a bowl until smooth. Gradually stir in the flour mixture, mixing until just combined. Pour batter into a 9x5-inch loaf pan.
- 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 before removing to cool completely on a wire rack.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 38.5 g, Cholesterol 18 mg, Fat 1.7 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 395.7 mg, Sugar 24.2 g
CRANBERRY WALNUT PUMPKIN BREAD
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
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.
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 :
CRANBERRY PUMPKIN BREAD
Fresh homemade pumpkin cranberry bread. There is nothing like it fresh from the oven and smothered in butter. Try using all fresh ingredients for a truly divine taste, but if you don't have the time, canned will do fine.
Provided by southern chef in lo
Categories Quick Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In bowl combine the eggs, pumpkin puree, and oil; mix well.
- Add the dry ingredients and mix well.
- Divide the dough into 2 greased 8x4 inch loaf pans.
- Bake 50 minutes.
Nutrition Facts : Calories 3819, Fat 122.8, SaturatedFat 18.1, Cholesterol 423, Sodium 2574.8, Carbohydrate 649.9, Fiber 17.7, Sugar 410.9, Protein 43.9
PUMPKIN CRANBERRY NUT BREAD
Make and share this Pumpkin Cranberry Nut Bread recipe from Food.com.
Provided by Sydney Mike
Categories Quick Breads
Time 1h25m
Yield 2 8, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F & grease two 8"x4" loaf pans.
- In a large bowl, cream butter & sugar until light & fluffy, then add eggs, one at a time, beating well after each addition.
- Beat in the pumpkin & zest (noting that the mixture will look curddled).
- In another bowl, whisk together the flour, cinnamon, salt, baking soda & baking powder, then add it to the pumpkin mixture, mixing until just moistened.
- Fold in the nuts & berries, then pour into the prepared loaf pans.
- Bake for 65-75 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from the pans to a wire rack. Loaves can be frozen for later use.
PUMPKIN CRANBERRY BREAD LOAF
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
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.
CRANBERRY-RAISIN PUMPKIN BREAD
Make and share this Cranberry-Raisin Pumpkin Bread recipe from Food.com.
Provided by ellie_
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Preheat oven to 350-degrees F.
- Spray loaf pan (9"x5") with cooking spray.
- Sift dry ingredients (flour- baking powder) together in small bowl.
- Set aside.
- Cream butter or margarine in large bowl of electric mixer.
- Gradually add sugar.
- Beat in eggs, one at a time.
- Add pumpkin and vanilla.
- Add dry ingredients alternately with buttermilk.
- Fold in cranberries, raisins and walnuts (if using).
- Transfer batter to prepared pan.
- Bake for 1 hour 10 minutes or until toothpick comes out clean.
- Cool in pan on cooling rack for 15 minutes before inverting bread on cooling rack to finish cooling.
PUMPKIN CRANBERRY NUT BREAD RECIPE - (4.4/5)
Provided by june
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Combine the dry ingredients and set aside. In a mixing bowl, cream together the butter/margarine and sugar. Add the eggs, one at a time, mixing after each one. Add the vanilla, pumpkin and dry mixture approximately 1/2 cup at a time, alternating between the pumpkin and dry mixture until all is combined. Stir in the cranberries and nuts. Divide the batter between two 8x4 1/2-inch greased and floured loaf pans (preferably glass) and bake at 350 degrees for 55-65 minutes. Nutritional information: Serving size 1 slice; Cal 230; cal from fat 90; total fat 9g; chol 40mg; sod 220mg; carbs 34g; fib 2g; sug 18g; pro 4g.
PUMPKIN CRANBERRY BREAD
Categories Bread Mixer Bake Thanksgiving Cranberry Pumpkin Fall Edible Gift Gourmet
Yield Makes 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350° F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.
- In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.
- Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.
VEGAN CRANBERRY PUMPKIN BREAD
This recipe originally had eggs and butter in it, but I think the vegan version is just as good. Plus it's very low in saturated fat and has no cholesterol. The pumpkin keeps it moist, the cornmeal give it a great texture, and the cranberries are marvelously tart. A great fall dessert. The traditional look is to bake this in a loaf pan but I think it holds together better and has a better texture when baked in a cake pan. Substitutions: You can leave the orange zest out, but it won't be nearly as good! You can also substitute vegetable oil for the canola oil, but it will be less healthy. I think frozen cranberries will work as well as fresh. Just process them like you would the fresh cranberries. Note to reviewers: As I've played with this recipe I've kept upping the cranberries and decreasing the sugar. If anyone tests it with more pumpkin and cranberry and less sugar and it turns out well please let me know.
Provided by paperfreeme
Categories Quick Breads
Time 55m
Yield 16 small squares
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Lightly coat a 9 inch square (or round) cake pan with vegetable oil spray.
- In the work bowl of a food processor, process the cranberries a few times until approximately quartered (or chop them by hand). Transfer the cranberries to a small bowl.
- Add the dry ingredients (flour, sugar, salt, baking soda and powder, and spices) to the bowl of the food processor and process briefly to blend.
- In a large mixing bowl, mix together the remaining (wet) ingredients. Then add in the dry ingredients and cranberries to the mixing bowl, using the muffin method to combine (e.g., mix as little as possible, leaving the batter airy and light). Scrape the batter into the prepared pan.
- Bake until the bread has shrunk slightly away from the sides of the pan and a tester inserted in the center comes out clean (about 45 minutes, or 55 if using a loaf pan). If you cool it in the pan briefly (for about 5 minutes) it will be easier to remove it from the pan, but do not leave it sitting in the pan too long or it will get soggy on the bottom. Turn onto a rack to cool completely before putting in a airtight container, where it will keep for about 4 days, after which it begins to dry out.
Nutrition Facts : Calories 136.2, Fat 4.6, SaturatedFat 0.4, Sodium 177.2, Carbohydrate 22.8, Fiber 1.6, Sugar 10.4, Protein 1.6
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