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.
NORTHLAND CRANBERRY-PUMPKIN BREAD
This yummy bread is pleasing to all the senses. It also uniquely perfect!!! I usually use frozen cranberries and chop them a little. This is a very large recipe, so I usually only make half of it.
Provided by I Love to Cook
Categories Quick Breads
Time 1h45m
Yield 36 muffins, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, beat eggs; add oil and mix.
- Blend in sugar and pumpkin.
- In a separate bowl sift together dry ingredients.
- Add to pumpkin mixture.
- Fold in cranberries and nuts.
- Pour into 2 greased 9x5x3" loaf pans or 3 regular muffin pans (that make 12 each). Bake at 350 degrees for 75 minutes for loaves, or 20-30 minutes for muffin pans, or until toothpick inserted in center comes out clean.
- Cool 5 minutes, then remove from pans to continue cooling.
CRANBERRY PUMPKIN BREAD
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
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
MOM'S FRESH CRANBERRY-PUMPKIN BREAD
Many years ago, I was putting together my first cookbook of memorable recipes. This one was from my mom and remains one of my all-time favorites! Freezes well. Delicious warm or cooled.
Provided by NancyLou
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h25m
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 7.1 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 188.5 mg, Sugar 26.8 g
CRANBERRY-PUMPKIN BREAD PUDDING
By Dave Rowland, Grove Park Inn Resort and Spa I can't pass this recipe up as it has cranberries in it. Hope to try soon.
Provided by Charlotte J
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook's Note: Day-old biscuits or croissants are best for this recipe.
- You will need enough to fill a 9 by 13-inch baking dish.
- Preheat oven to 350 degrees.
- In a mixing bowl, blend all ingredients, except for bread and cranberries.
- Fill a 9 by 13-inch baking dish with bread cubes.
- Sprinkle cranberries over bread cubes.
- Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
- Bake for about 1 hour, or until pudding is set.
- Serve warm.
Nutrition Facts : Calories 667.7, Fat 15.4, SaturatedFat 6.6, Cholesterol 270.8, Sodium 760, Carbohydrate 108.1, Fiber 9.9, Sugar 39, Protein 21.1
PUMPKIN CRANBERRY BREAD
Categories Bread Mixer Bake Thanksgiving Cranberry Pumpkin Fall Edible Gift Gourmet
Yield Makes 1 loaf
Number Of Ingredients 13
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.
VEGAN CRANBERRY PUMPKIN BREAD
This recipe originally had eggs and butter in it, but I think the vegan version is just as good. Plus it's very low in saturated fat and has no cholesterol. The pumpkin keeps it moist, the cornmeal give it a great texture, and the cranberries are marvelously tart. A great fall dessert. The traditional look is to bake this in a loaf pan but I think it holds together better and has a better texture when baked in a cake pan. Substitutions: You can leave the orange zest out, but it won't be nearly as good! You can also substitute vegetable oil for the canola oil, but it will be less healthy. I think frozen cranberries will work as well as fresh. Just process them like you would the fresh cranberries. Note to reviewers: As I've played with this recipe I've kept upping the cranberries and decreasing the sugar. If anyone tests it with more pumpkin and cranberry and less sugar and it turns out well please let me know.
Provided by paperfreeme
Categories Quick Breads
Time 55m
Yield 16 small squares
Number Of Ingredients 14
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.
Nutrition Facts : Calories 136.2, Fat 4.6, SaturatedFat 0.4, Sodium 177.2, Carbohydrate 22.8, Fiber 1.6, Sugar 10.4, Protein 1.6
CRANBERRY PUMPKIN BREAD RECIPE
This cranberry pumpkin bread wraps up all your favorite fall flavors into one!
Provided by Steph Loaiza
Categories Side Dish
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda and salt.
- In another smaller bowl, whisk together eggs, pumpkin and canola oil. Pour these ingredients into your dry ingredient mixture. Mix until just combined (don't overmix!)
- Fold in cranberries and chocolate chips.
- Pour evenly into two 9x5" bread pans. Bake for 65-80 minutes, until a toothpick inserted into the center comes out clean. Let it cool for a few minutes before removing from baking pans and transferring to a wire rack to cool completely.
Nutrition Facts : Calories 680 kcal, Carbohydrate 125 g, Protein 9 g, Fat 17 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 82 mg, Sodium 601 mg, Fiber 3 g, Sugar 77 g, UnsaturatedFat 15 g, ServingSize 1 serving
CRANBERRY-PUMPKIN BREAD (BREAD MACHINE)
Make and share this Cranberry-Pumpkin Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 4h
Yield 1 loaf
Number Of Ingredients 25
Steps:
- Sprinkle the dried cranberries with the brandy in a small bowl; cover with plastic wrap; let stand at room temperature for 1 hour to macerate.
- Add the ingredients, except the cranberries, in the bread pan according to the order in the manufacturer's instructions.
- Set crust on medium and program for the Sweet Bread cycle; press Start.
- When the machine beeps, or between Knead 1 and Knead 2, add the cranberries and any extra brandy in the bowl.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 4049.2, Fat 12.3, SaturatedFat 3.1, Cholesterol 22.4, Sodium 8386.9, Carbohydrate 813.8, Fiber 36, Sugar 119.2, Protein 110.3
CRANBERRY PUMPKIN BREAD
Fresh homemade pumpkin cranberry bread. There is nothing like it fresh from the oven and smothered in butter. Try using all fresh ingredients for a truly divine taste, but if you don't have the time, canned will do fine.
Provided by southern chef in lo
Categories Quick Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 9
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.
Nutrition Facts : Calories 3819, Fat 122.8, SaturatedFat 18.1, Cholesterol 423, Sodium 2574.8, Carbohydrate 649.9, Fiber 17.7, Sugar 410.9, Protein 43.9
CRANBERRY PUMPKIN BREAD
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
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.
PUMPKIN CRANBERRY BREAD
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
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
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