Pumpkincranberryquickbread Recipes

PUMPKIN CRANBERRY BREAD

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.)

PUMPKIN CRANBERRY BREAD

Steps:

• Kick the tires and light the fires to 350 degrees. Grease two standard loaf pans and set aside.
• Mix your pumpkin, beaten eggs and oil in a large mixing bowl.
• Mix in the two sugars until they start to dissolve into the mixture.
• In another smaller bowl, whisk together all your dry ingredients.
• Add the dry to the wet mixture and mix until just combined. Mix in the cranberries until just mixed throughout the batter.
• Divide the batter between the two prepared pans. Tap the pans gently on the counter to release any air bubbles.
• Bake in the oven for 55-65 minutes or until a cake tester or knife inserted comes out clean.
• Remove and cool for 10 minutes then remove the loaves from the pan.
• Cool completely. Prepare the icing and drizzle over top of the loaves, Store in an airtight container or wrap in plastic wrap to keep fresh.

CRANBERRY PUMPKIN BREAD

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.

CRANBERRY PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F.
• In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 (8 by 4-inch) loaf pans. Bake for 50 minutes.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

MOM'S FRESH CRANBERRY-PUMPKIN BREAD

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.

CRANBERRY WALNUT PUMPKIN BREAD

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.

PUMPKIN CRANBERRY LOAF

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

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.

GINGERED CRANBERRY PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees.
• Butter and flour a 9-by-5-inch (8-cup) loaf pan and reserve.
• Sift together flour, soda, baking powder, salt, nutmeg and cinnamon; reserve.
• In a mixer with paddle attachment, cream the butter and sugars together with the ginger.
• Then add eggs and pumpkin and mix.
• Add dry ingredients in 3 batches, alternating with the milk, beating in just long enough to combine.
• Take care not to overmix at this point.
• Fold in chopped cranberries.
• Scrape batter into prepared pan.
• Tap on the counter to remove any air bubbles and bake in preheated oven for about 1½ hours, or until a toothpick comes out clean when poked in the center.
• After 45 minutes, rotate pan and place a sheet of aluminum foil loosely over loaf to prevent overbrowning.
• (Ovens bake differently so use your best judgment and a doneness test when gauging cooking time.) Cool in pan for 10 minutes, then remove to a rack and turn right-side-up to cool.