Non Dairy Pumpkin Walnut Cranberry Bread Food

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.

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.

CRANBERRY-WALNUT PUMPKIN BREAD

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.).

GLUTEN-FREE CRANBERRY BREAD

Steps:

• Preheat oven to 350°F Grease a large loaf pan.
• Beat eggs and sugar with electric beater or mixer. Add butter or margarine, milk or milk substitute, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices and flour. Mix until combined.
• Gently fold in chopped cranberries. Pour into loaf pan and smooth the top of the loaf with a rubber spatula. Bake for 1 hour.
• Allow to cool slightly in loaf pan before inverting onto cooling rack.

CRANBERRY WALNUT PUMPKIN BREAD

Steps:

• In a large bowl, mix together cranberry sauce, molasses, pumpkin, oil and eggs.
• In a second bowl, stir together the remaining ingredients.
• Add cranberry mixture to flour mixture and stir until all ingredients are well moistened.
• Divide batter between two 9 x 5-inch greased loaf pans.
• Bake at 350 degrees for 65 minutes or until bread tests done with wooden pick.

EASY PUMPKIN BLACK WALNUT BREAD (CAKE)

Steps:

• Mix ingredients together. Receipe makes two 4"x 8" loaves.
• Bake in 350° F oven for 45 minutes, or until toothpick inserted in center comes out clean.
• (Refrigerate leftovers, as it will get moldy fast if left out.).

DAIRY-FREE PUMPKIN BREAD

Steps:

• Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
• In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan.
• Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.