Fresh Cranberry Pumpkin Bread Food

FRESH CRANBERRY PUMPKIN BREAD

Steps:

• Preheat oven to 350°. Line and grease two 9x5 bread loaf pans.
• In a stand mixer or with a whisk, combine the oil, eggs, sugar, vanilla, and pumpkin. Mix until smooth.
• Add in the flours, baking soda, baking powder, cinnamon and nutmeg. Mix until just everything is combined.
• Evenly spread half of the batter in the prepared pans. Sprinkle 1/2 cup of cranberries in each pan and push them down into the batter.
• Add the remaining batter evenly over the cranberries in each pan, then top with another 1/2 cup of cranberries on each loaf and push them down gently.
• Sprinkle 2 tablespoons of pepitas on top of each loaf.
• Bake the bread for 55-65 minutes or until a toothpick of cake tester comes out clean when inserted in the center of the loaf.
• Let cool in pan for 15 minutes before removing to cool completely.

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.

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.

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 FRESH CRANBERRY NUT BREAD

Steps:

• 1. Heat oven to 350 degree's Grease and flour two standard loaf pans or 6 to 8 mini loaf pans.
• 2. In a bowl. Beat Pumpkin, sugars, half and half, , eggs and melted butter together.
• 3. In another bowl whisk flour, baking powder, baking soda, cinnamon and pumpkin spice together.
• 4. On low speed with mixer. Pour a little of flour mixture at a time into pumpkin mixture. Blend until combined. Do not beat.
• 5. Mix in the cranberries and nuts until combined.
• 6. Divide mixture between two greased and floured loaf pans or several mini loaf pans.
• 7. Place in 350° oven. Bake loaf pans approximately one hour or until pick comes out clean. Mini loaves will take kess time. Check after 20 minutes.
• 8. Let loaves cool 15-30 minutes before inverting onto platter or wire rack. Cool before serving. Wrap in plastic wrap before storing or freezing.

PUMPKIN AND FRESH CRANBERRY LOAF

Steps:

• Preheat oven to 325F. Grease your loaf tin with some coconut oil and set aside for later
• Whisk together the flour, pumpkin spice, baking powder and baking soda in a large bowl
• Mix in the eggs, pumpkin puree, melted butter and maple syrup until well combined. Gently fold in the chopped cranberries
• Pour the batter into the greased loaf pan. Use a spatula to flatten the top. Bake for about 50-55 mins, until a skewer inserted into the middle comes out clean
• Enjoy

VEGAN CRANBERRY PUMPKIN BREAD

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.

LIBBY'S PUMPKIN CRANBERRY BREAD

Steps:

• Preheat oven to 350°F
• Grease and flour two 9 x 5 inch loaf pans.
• Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
• Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended.
• Add pumpkin mixture to flour mixture; stir just until moistened.
• Fold in cranberries.
• Spoon batter into prepared loaf pans.
• Bake for 60 to 65 minutes or until wooden pic inserted in center comes out clean.
• Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

PUMPKIN CRANBERRY NUT BREAD

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.

CRANBERRY PUMPKIN BREAD

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.