Pumpkin Cranberry Breakfast Bake Food

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.

PUMPKIN AND CRANBERRY BREAKFAST STRATA

Steps:

• Spray 9-inch square baking dish with cooking spray.
• Spread half of the bread in baking dish; top with half of the cranberries. Repeat.
• In large bowl, beat eggs, milk, pumpkin, orange peel, cinnamon, ginger, nutmeg, brown sugar, vanilla and salt with whisk until well blended; pour over mixture in pan. Spray sheet of foil with cooking spray; place sprayed side down over pan. Cover; refrigerate at least 4 hours but no longer than 24 hours.
• Heat oven to 325°F. Bake covered 30 minutes. Uncover; bake 30 to 40 minutes longer or until top is golden brown and knife inserted in center comes out clean. Serve warm topped with yogurt and maple syrup.

PUMPKIN-CRANBERRY BREAKFAST BAKE

Steps:

• Place bread cubes in a greased 13x9-in. baking dish; sprinkle with cranberries and walnuts. Whisk together next 11 ingredients until blended; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until puffed and golden, and a knife inserted in the center comes out clean, 30-35 minutes. Let stand 5-10 minutes before serving. Serve with syrup.

PUMPKIN CRANBERRY BREAKFAST COOKIE

Steps:

• Preheat the oven to 350°F.
• Place all ingredients in bowl, stir together until combined.
• Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
• Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
• Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
• Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
• Store in Tupperware between layers of waxed paper.
• Great with a pumpkin pie latte!

PUMPKIN CRANBERRY BARS

Steps:

• Preheat oven to 350°F Mix cake mix, nuts, butter and 1 teaspoons pumpkin pie spice in large bowl until crumbly. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of 13x9 baking dish.
• Place cranberry sauce and orange juice in small saucepan. Cook on medium heat, stirring frequently, until smooth, Remove from heat, cool slightly.
• Meanwhile beat eggs in a large bowl, Add pumpkin, sweetened condensed milk, vanilla and remaining 2 tsp, pumpkin pie spice; mix well,.
• Spread cranberry sauce evenly over crust, Pour pumpkin mixture over cranberry. Sprinkle with reserved crumb topping.
• Bake 45 minutes or until crumb topping is golden brown, Cut into 20 bars. Serve warm or chilled.

HOLIDAY CRANBERRY PUMPKIN CAKE

Steps:

• Preheat the oven to 350°F Spray 1 bundt cake pan or 2 loaf pans with cooking spray.
• In bowl, combine sugar, pumpkin, oil, eggs, and vanilla; mix well.
• In large mixing bowl, combine the other ingredients except the cranberries.
• Make a well in the center of the flour mixture and pour in the pumpkin mixture. Mix well. Fold cranberries into batter and spoon into cake pan.
• Bake for 1 hour or until cake test done with toothpick inserted in center and coming out clean.
• Let cakes cook for 10 minutes before removing from pan. Cool completely before applying the glaze.
• Glaze: In small bowl, combine the sugar and milk until smooth fold in 1/3 cup of the cranberries.
• Place cake on wire rack with wax paper under rack. Spoon the glaze over the cake to completely cover the top.
• Sprinkle remaining cranberries on top of glaze.

VEGAN PUMPKIN CRANBERRY BREAKFAST COOKIES

Steps:

• Preheat the oven to 350°F.
• Place all ingredients in bowl, stir together until combined.
• Use 1/4 cup measuring cup to drop onto greased cookie sheet, 6 to a sheet.
• Spray the top of each cookie with non-stick spray. Flatten with your fingers to the desired size. These cookies do not spread.
• Bake 15 minutes.
• Store in an airtight container between layers of waxed paper.
• These freeze well, and can go straight from the freezer to the toaster.