Cranberry Raisin Pumpkin Bread Food

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CRANBERRY PUMPKIN BREAD



Cranberry Pumpkin Bread image

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

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts

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.

RAISIN-FILLED PUMPKIN SPICE BREAD



Raisin-Filled Pumpkin Spice Bread image

Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. -Martha Sue Stroud, Clarksville, Texas

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 14

2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups sugar
1 cup canola oil
4 large eggs, beaten
3/4 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 can (15 ounces) solid-pack pumpkin
1 cup raisins
1 cup chopped pecans

Steps:

  • In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.

Nutrition Facts : Calories 225 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

GRANDMOTHER'S FAMOUS CRANBERRY BREAD



Grandmother's Famous Cranberry Bread image

This is a delicious bread with golden raisins and cranberries. It's perfect for Thanksgiving or any special holiday.

Provided by Mim Harris

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Yield 12

Number Of Ingredients 11

2 cups sifted all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¼ cup butter
1 egg, beaten
1 teaspoon orange zest
¾ cup orange juice
1 ½ cups golden raisins
1 ½ cups chopped cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
  • Whisk together the flour, sugar, baking powder, salt and baking soda.
  • Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
  • Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 50.5 g, Cholesterol 25.7 mg, Fat 4.6 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 2.6 g, Sodium 343.3 mg, Sugar 29.3 g

CRANBERRY PUMPKIN MUFFINS



Cranberry Pumpkin Muffins image

These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.

Provided by Robin L.

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
¾ cup brown sugar, packed
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
1 cup canned unsweetened pumpkin puree
2 eggs, lightly beaten
½ cup butter, melted
¼ cup buttermilk
2 teaspoons vanilla extract
1 cup dried, sweetened cranberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
  • Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
  • Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
  • Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.

Nutrition Facts : Calories 253 calories, Carbohydrate 40.2 g, Cholesterol 51.5 mg, Fat 8.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 329.5 mg, Sugar 22.3 g

CRANBERRY PUMPKIN BREAD



Cranberry Pumpkin Bread image

The BEST Pumpkin Bread....made even better with the addition of fresh cranberries and sweet cream cheese icing! The perfect addition to your holiday table!

Provided by Cathy Trochelman

Time 1h10m

Number Of Ingredients 19

2 c. granulated sugar
1 c. packed brown sugar
3/4 c. vegetable oil
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. ginger
1 15 oz. can pumpkin puree
2 eggs
3 1/2 c. flour
1/3 c. water
2 c. fresh cranberries
1 c. powdered sugar
2 oz. cream cheese (softened)
2 tsp. milk
1/2 tsp. vanilla

Steps:

  • Preheat oven to 375 degrees.
  • In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat at low speed until blended.
  • Add baking soda, baking powder, salt, and spices. Beat until blended.
  • Add pumpkin and eggs. Beat until blended.
  • Add flour and water and stir just until blended.
  • Stir in cranberries.
  • Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
  • Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven; cool 10 minutes in pan, then remove to a wire rack to cool completely.
  • Combine icing ingredients and mix until smooth. Spoon icing over bread. *Icing recipe can be doubled according to taste.

CRANBERRY-WALNUT PUMPKIN BREAD



Cranberry-Walnut Pumpkin Bread image

Categories     Bread     Cake     Fruit     Nut     Breakfast     Brunch     Dessert     Bake     Thanksgiving     Quick & Easy     Cranberry     Walnut     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 13

2 cups all purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cup plus 1 tablespoon sugar
2 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts

Steps:

  • Preheat oven to 350°F. Butter 9 1/4x5 1/4x3-inch loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in cranberries and nuts. Transfer batter to pan. Sprinkle with 1 tablespoon sugar.
  • Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off waxed paper. Cool bread completely. (Can be made 2 days ahead. Wrap and store at room temperature.)

CRANBERRY-RAISIN PUMPKIN BREAD



Cranberry-Raisin Pumpkin Bread image

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

2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
6 tablespoons butter or 6 tablespoons margarine
1 cup sugar
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla
2/3 cup buttermilk
1/2 cup dried sweetened cranberries (craisins)
1/2 cup raisins
1/2 cup chopped walnuts (optional)

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.

CRANBERRY WALNUT PUMPKIN BREAD



Cranberry Walnut Pumpkin Bread image

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

1 cup canned pumpkin
1 cup sugar
1/2 cup 2% milk
2 large eggs, room temperature
1/4 cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
1 cup fresh or frozen cranberries

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.

PUMPKIN CRANBERRY BREAD



Pumpkin Cranberry Bread image

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

2 ¼ cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon salt
2 eggs
2 cups white sugar
1 (15 ounce) can pumpkin puree
½ cup vegetable oil
1 cup dried cranberries
1 cup chopped walnuts

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 PUMPKIN BREAD



Cranberry Pumpkin Bread image

A deliciously moist and tangy cranberry pumpkin bread.

Provided by JJOHN32

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h25m

Yield 20

Number Of Ingredients 13

3 ½ cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
¾ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 cup egg substitute
1 (16 ounce) can whole cranberry sauce
1 (15 ounce) can pumpkin puree
⅓ cup vegetable oil
1 tablespoon orange zest
2 tablespoons chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 inch loaf pans with non-stick cooking spray.
  • Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.
  • Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
  • Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans. Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 38 g, Cholesterol 0.1 mg, Fat 4.9 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 319.5 mg, Sugar 17 g

HOLIDAY RAISIN NUT PUMPKIN BREAD



Holiday Raisin Nut Pumpkin Bread image

Take the traditional pumpkin bread recipe and add some kick to it by throwing in some raisins and nuts. Similar to banana bread but with pumpkin. Great for the holidays and potluck parties!

Provided by Hopkins82

Categories     Breads

Time 1h10m

Yield 3 loaves, 45-60 serving(s)

Number Of Ingredients 15

3 cups white sugar
4 eggs
2/3 cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
3 1/2 cups all purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup chopped walnuts (can substitue pecans if desired)
1 cup raisins (your preference-white or purple)
1 cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F. Grease loaf pans (can make in bundt pans but need to adjust timing). Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree. Stir together flour, soda, baking powder, salt, and spices. Add to pumpkin mixture and mix until just combined. Fold in nuts and raisins and spread evenly into desired baking pan. Depending on oven, bake for 45 minutes-1 hour or until done. Set aside to cool on wire racks before slicing.

RAISIN PUMPKIN BREAD



Raisin Pumpkin Bread image

My family loves pumpkin bread, so I'm always looking for new ways to make it. My husband and daughter think this variation is the best. -Naomi Henderson, Ashburn, Virginia

Provided by Taste of Home

Time 1h10m

Yield 1 loaf.

Number Of Ingredients 16

6 tablespoons butter, softened
3/4 cup packed brown sugar
2 large eggs
1 cup canned pumpkin
1/3 cup maple syrup
1/3 cup orange juice
1/2 to 1 teaspoon grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped pecans

Steps:

  • In a bowl, cream butter and brown sugar. Beat in the eggs, pumpkin, syrup, orange juice and zest; mix well. Combine the flour, baking powder, salt, cinnamon, nutmeg, baking soda and cloves; add to creamed mixture just until blended. Fold in raisins and pecans., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean and top is golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 205 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 200mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

STUFFED PUMPKIN WITH CRANBERRY-RAISIN BREAD PUDDING



Stuffed Pumpkin With Cranberry-Raisin Bread Pudding image

This is a beauty for your Thanksgiving holiday table. The ingredients for vanilla sauce are also listed.

Provided by southern chef in lo

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 18

3 lbs pumpkin
2 tablespoons butter or 2 tablespoons margarine, melted and divided
2 tablespoons sugar, divided
2 large eggs
1/2 cup sugar
1/2 cup butter or 1/2 cup margarine, melted
3/4 cup half-and-half
3/4 cup chopped pecans, toasted
1 (16 ounce) raisin bread, loaf cut into 1-inch cubes
1/2 cup fresh cranberries
1 vanilla bean, split
1 cup water
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons grated lemon rind
1/3 cup fresh lemon juice

Steps:

  • Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.
  • Bake at 350° for 35 minutes.
  • Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
  • Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
  • Bake pumpkin and bread pudding at 350° for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.
  • Note: For individual servings, substitute 12 (1/2-pound) pumpkins. Scoop out seeds and pulp; sprinkle each pumpkin shell with 1 teaspoon butter and 1 teaspoon sugar, and bake with the bread pudding. (Do not prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells.
  • For lemon vanilla sauce: Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.

Nutrition Facts : Calories 387.8, Fat 19.8, SaturatedFat 8.9, Cholesterol 68.8, Sodium 267.4, Carbohydrate 50.2, Fiber 3.2, Sugar 23.2, Protein 6.4

CRANBERRY RAISIN NUT BREAD



Cranberry Raisin Nut Bread image

Make and share this Cranberry Raisin Nut Bread recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon orange zest
1/4 cup butter, melted (1/2 stick)
1 egg, slightly beaten
3/4 cup orange juice
1 1/2 cups raisins
1 cup fresh cranberries (chopped) or 1 cup frozen cranberries (chopped)
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9 1/2 x 5 1/2 inch loaf pan.
  • Into a bowl mix all the ingredients together, in the order given.
  • Then put the mixture into the loaf pan after all ingredients are blended.
  • Bake for 1 hour.
  • Remove from pan and let it cool on a rack.

CHUNKY APPLE PUMPKIN BREAD



Chunky Apple Pumpkin Bread image

This moist quick bread combines both apples and pumpkin, making it a must in autumn. Every slice is chock full of nuts and spices.

Provided by Taste of Home

Time 1h45m

Yield 1 loaf (12 slices).

Number Of Ingredients 14

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup water
2 large eggs, room temperature
1/3 cup canola oil
1 cup chopped peeled tart apples
3/4 cup chopped walnuts

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. , Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

Nutrition Facts : Calories 286 calories, Fat 12g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 273mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.

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From dreamstime.com


CRANBERRY RAISIN PUMPKIN BREAD RECIPES
Recipes; Breads; Cranberry Raisin Pumpkin Bread; Cranberry Raisin Pumpkin Bread. Yummy, moist pumpkin bread! The cranberries and raisins give a nice added flavor. Yields. 1 9x5 loaf Ingredients. 1½ cups all-purpose flour 1 ⅛ teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 cup pumpkin puree ¾ cup brown sugar ¼ cup sugar ½ cup …
From tfrecipes.com


CRANBERRY RAISIN PUMPKIN BREAD RECIPE - FOOD NEWS
Part one, cranberry raisin pumpkin bread, is a recipe from the book, Baking with Julia, by Dorie Greenspan (Pg.108.) This recipe, a two day bake, makes a wonderfully tender, rich, brioche like bread. Well worth the time. Part two, is a rustic cranberry coffee cake/pie. By contrast, I threw this one together in 20 minutes. View Recipe: Golden Pumpkin-Walnut Loaf. Elevate …
From foodnewsnews.com


PUMPKIN RAISIN BREAD RECIPES
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. Ingredients; 2 cups flour: 1 teaspoon cinnamon: 1/2 teaspoon ginger: 1/2 teaspoon nutmeg: 1/2 teaspoon salt: 1/2 teaspoon baking soda: 1 teaspoon baking …
From tfrecipes.com


CRANBERRY RAISIN PUMPKIN BREAD - USER SUBMITTED - BREADS ...
Sep 22, 2013 - Yummy, moist pumpkin bread! The cranberries and raisins give a nice added flavor. Sep 22, 2013 - Yummy, moist pumpkin bread! The cranberries and raisins give a nice added flavor. Sep 22, 2013 - Yummy, moist pumpkin bread! The cranberries and raisins give a nice added flavor. Pinterest . People also love these ideas ...
From pinterest.com


PUMPKIN BREAD WITH RAISINS - ALL INFORMATION ABOUT HEALTHY ...
Raisin-Filled Pumpkin Spice Bread Recipe: How to Make It ... new www.tasteofhome.com. Directions. In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until ...
From therecipes.info


CRANBERRY PUMPKIN BREAD RECIPES
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. Ingredients; 2 cups flour : 1 teaspoon cinnamon: 1/2 teaspoon ginger: 1/2 teaspoon nutmeg: 1/2 teaspoon salt: 1/2 teaspoon baking soda: 1 teaspoon baking powder: 6 tablespoons butter or 6 tablespoons …
From tfrecipes.com


MOIST CRANBERRY BREAD RECIPE BEST - ALL INFORMATION ABOUT ...
Best Sites About Fresh Cranberry Bread Recipes Moist ... flour, milk, sugar, salt and 1 more Pumpkin Walnut Cranberry Bread Garlic And Zest active dry yeast, water, large egg, walnuts, sugar, golden raisins and 8 more Low-Carb White Chocolate Cranberry Bread Keto Diet 485 People Used More Info ›› Visit site > Best Cranberry Bread Recipe {So Easy} - …
From therecipes.info


STUFFED PUMPKIN WITH CRANBERRY-RAISIN BREAD PUDDING AND ...
Stuffed Pumpkin with Cranberry-Raisin Bread Pudding and Lemon-Vanilla Sauce. Ingredients You'll Need. 1 pumpkin* -- (2 1/2- to 3-pound) 2 tablespoons unsalted butter -- melted and divided 2 tablespoons sugar -- divided 2 large eggs 1/2 cup sugar 1/2 cup unsalted butter -- melted 3/4 cup half-and-half 3/4 cup chopped pecans -- toasted 1 raisin bread loaf -- (16 …
From bakespace.com


PUMPKIN DRIED CRANBERRY BREAD RECIPE - ALL INFORMATION ...
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.
From therecipes.info


STUFFED PUMPKIN WITH CRANBERRY RAISIN BREAD PUDDING RECIPES
Stir in bread cubes and cranberries., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Uncover and bake until a knife inserted in the center comes out clean, 10-15 minutes longer., Meanwhile, in a small saucepan, combine ice cream topping and remaining pumpkin.
From tfrecipes.com


R/FOOD - STUFFED PUMPKIN WITH CRANBERRY RAISIN BREAD ...
20.7m members in the food community. Images of Food. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Log In Sign Up. User account menu . 3. Stuffed Pumpkin with Cranberry Raisin Bread Pudding and Lemon Vanilla Glaze. Close. 3. Posted by 9 years ago. Archived. Stuffed Pumpkin with Cranberry Raisin Bread Pudding …
From reddit.com


ALL RECIPES PUMPKIN CRANBERRY BREAD - ALL INFORMATION ...
Cranberry-Raisin Pumpkin Bread Recipe - Food.com best www.food.com. DIRECTIONS 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. …
From therecipes.info


CRANBERRY AND RAISIN RECIPES | SPARKRECIPES
Cranberry Orange Raisin Bread-1/2 inch slice This is one of our Christmas treats, versatile and good with breakfast, on a dessert tray, or as snack with hot drinks or eggnog. It can be cut into smaller pieces for appetizers or dessert trays.
From recipes.sparkpeople.com


RAISIN, CRANBERRY PUMPKIN BREAD STOCK IMAGE - IMAGE OF ...
Photo about Raisin, cranberry pumpkin bread, slices. Image of cake, fruit, sweet - 35454119
From dreamstime.com


CRANBERRY-RAISIN PUMPKIN BREAD RECIPE - FOOD NEWS
1. Preheat oven to 350 degrees. 2. Add flour, baking soda, salt, and cinnamon into a large bowl. Mix in pumpkin, brown sugar, sugar, milk, egg and butter until well blended. Add ½ cup dried cranberries and ½ cup raisins. 3. Pour into a 9x5 inch loaf …
From foodnewsnews.com


RAISIN PUMPKIN BREAD RECIPES
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. Ingredients; 2 cups flour: 1 teaspoon cinnamon: 1/2 teaspoon ginger: 1/2 teaspoon nutmeg: 1/2 teaspoon salt: 1/2 teaspoon baking soda: 1 teaspoon baking …
From tfrecipes.com


RAISIN PUMPKIN BREAD RECIPE
Raisin pumpkin bread recipe. Learn how to cook great Raisin pumpkin bread . Crecipe.com deliver fine selection of quality Raisin pumpkin bread recipes equipped with ratings, reviews and mixing tips. Get one of our Raisin pumpkin bread recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


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