Thanksgiving Breads Muffins Recipes

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THANKSGIVING MUFFINS



Thanksgiving Muffins image

Made with sweet potatoes, dried cranberries, and pecans, these taste like they should be on a holiday table!

Provided by Betz

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 50m

Yield 6

Number Of Ingredients 14

½ cup sweetened dried cranberries (such as Craisins®)
1 cup hot water, or as needed
1 cup whole wheat flour
1 cup white sugar
½ cup oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 (15 ounce) can sweet potatoes, undrained
3 eggs
¼ cup coconut oil
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 6 jumbo muffin cups or line with paper liners.
  • Soak dried cranberries in a bowl of hot water until plump, about 10 minutes; drain.
  • Combine whole wheat flour, white sugar, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Beat sweet potatoes, eggs, and coconut oil together in a separate bowl until smooth; stir into flour mixture until batter is smooth. Fold plump sweetened cranberries and pecans into batter; spoon into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 504.8 calories, Carbohydrate 78.4 g, Cholesterol 93 mg, Fat 19.7 g, Fiber 6.1 g, Protein 8.9 g, SaturatedFat 10 g, Sodium 753 mg, Sugar 45.3 g

THANKSGIVING BREAD PUDDING



Thanksgiving Bread Pudding image

This bread pudding is the most requested recipe I have. We stopped having pumpkin pie for Thanksgiving and now have this instead.

Provided by DAWNMARIEF

Categories     Bread Pudding

Time 8h55m

Yield 14

Number Of Ingredients 13

3 cups cubed bread
2 cups white sugar
2 cups half-and-half
5 large eggs, beaten
2 teaspoons pure vanilla extract
½ cup raisins
1 cup packed light brown sugar
½ stick unsalted butter, softened
1 cup white sugar
1 stick unsalted butter, melted
1 large egg, beaten
2 teaspoons pure vanilla extract
¼ cup rum

Steps:

  • Scatter bread on a rimmed baking sheet in a single layer. Place inside a cold oven with the light on for 8 hours to overnight. Remove from the oven.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Mix sugar, half-and-half, and eggs together in a large bowl. Mix in vanilla. Add bread cubes and let sit until liquid is absorbed, 2 to 3 minutes. Stir in raisins. Pour into the prepared pan.
  • Mix brown sugar and butter for topping together in a small bowl until crumbly. Sprinkle over the bread mixture.
  • Bake in the preheated oven until set, 35 to 45 minutes.
  • While the bread pudding is baking, prepare rum sauce: stir sugar, melted butter, egg, and vanilla together in a saucepan over medium heat. Stir until sugar melts. Add rum and stir until well combined.
  • Remove bread pudding from the oven. Drizzle rum sauce over top and serve.

Nutrition Facts : Calories 436.4 calories, Carbohydrate 68 g, Cholesterol 118.6 mg, Fat 16.2 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 101.7 mg, Sugar 61.8 g

MOM'S THANKSGIVING BREAD PUDDING



Mom's Thanksgiving Bread Pudding image

This is my mother's bread pudding recipe. Every year, I make it about 10 times between Thanksgiving and Christmas-everybody loves it! It is delicious warm, but also quite good cold with milk poured over it.

Provided by BarbMazz

Categories     Bread Pudding

Time 1h5m

Yield 8

Number Of Ingredients 8

10 slices white bread, crusts removed
½ cup unsalted butter, softened
½ cup seedless raisins
2 teaspoons ground cinnamon
4 cups milk
⅔ cup white sugar
4 large eggs, well beaten
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
  • Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
  • Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
  • Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
  • Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
  • Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 47.1 g, Cholesterol 133.3 mg, Fat 17.5 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 9.8 g, Sodium 300.6 mg, Sugar 30.1 g

THANKSGIVING STUFFING MUFFINS



Thanksgiving Stuffing Muffins image

Everyone likes the crunchy part of Thanksgiving stuffing. Baking the stuffing in muffin tins solves the problem.

Provided by hpitler

Categories     Kosher

Time 40m

Yield 36 muffins

Number Of Ingredients 13

1 onion, finely chopped
1 1/2 cups chopped celery
3 carrots, finely chopped
1/2 cup chopped fresh parsley
4 eggs
1 cup chicken stock
9 cups soft bread cubes
2 teaspoons salt
2 teaspoons dried sage
1 teaspoon ground sage
1 teaspoon dried thyme leaves
12 ounces raisins
1/2 teaspoon fresh ground black pepper

Steps:

  • Pre-heat oven to 375.
  • Saute onions, carrots and celery in 10"skillet until tender.
  • Mix all ingredients in a large mixing bowl.
  • Spray muffin tins with Pam.
  • Fill muffin tins with stuffing mix until just overflowing (will not rise in oven).
  • Bake for 25 minute or until crisp on top.

Nutrition Facts : Calories 75.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 20.9, Sodium 212.7, Carbohydrate 15, Fiber 1, Sugar 7.1, Protein 2.2

THANKSGIVING BREAD



Thanksgiving Bread image

This bread combines two Thanksgiving standbys-cranberries and pumpkin. Serve it on the big day or make it with leftovers from your Thanksgiving feast.

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 9

2 eggs
2 cups sugar
1 cup canned pumpkin
1/2 cup vegetable oil
2-1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped fresh or frozen cranberries

Steps:

  • In a bowl, beat eggs and sugar. Add pumpkin and oil; mix well. Add dry ingredients; stir just until moistened. Fold in cranberries. Spoon 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 in pans 10 minutes before removing to wire racks.

Nutrition Facts : Calories 119 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 81mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

THANKSGIVING BREAD



Thanksgiving Bread image

Quick an d easy bread sticks. Make while the pasta is cooking and enjoy hot and tasty fresh bread. Very easy to make less or increase depending on group size.

Provided by barbenders

Categories     Breads

Time 27m

Yield 12-24 serving(s)

Number Of Ingredients 7

1 tablespoon yeast
1 1/2 cups warm water
1 teaspoon salt
1 tablespoon sugar
4 cups flour
1 egg, beaten
coarse salt or sugar

Steps:

  • Preheat oven to 425 degrees F.
  • Dissolve yeast in water. Add salt & sugar. Let yeast foam for a few moments. Blend in flour and knead only until smooth. Divide into small balls and roll into bread sticks. Brush with egg and sprinkle salt/sugar on.
  • Bake 12 - 15 minutes at 425°F.
  • serve immediately.

Nutrition Facts : Calories 164.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 17.6, Sodium 201.6, Carbohydrate 33.3, Fiber 1.3, Sugar 1.2, Protein 5.2

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