PUMPKIN CRANBERRY BREAD RECIPE (MOIST)
This pumpkin cranberry bread recipe creates a delicious & orange colored dessert or snack. The tart cranberries combine perfectly with the pumpkin in order to create a wonderfully sweet "quick bread". Visit BreadDad.com for more easy sweet quick bread recipes.
Provided by Bread Dad
Categories Appetizer Breakfast Dessert Snack
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Grease bread pan (if necessary).
- Lightly beat eggs.
- Stir pumpkin puree, eggs, oil & sugar together.
- Mix in remaining ingredients (except the cranberries). Stir until the batter is fully mixed.
- Add the cranberries after the batter has been completely mixed. Make sure the cranberries are evenly spread throughout the batter.
- Pour finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
- Bake in the oven for 65-70 minutes.
- Take out of oven and let the pumpkin bread cool down in the bread pan for 10 minutes. Do not remove the pumpkin bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
- After 10 minutes, remove the pumpkin cranberry bread from the bread pan. Place the pumpkin bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the pumpkin bread and the bread pan walls if the pumpkin bread is stuck in the pan.
Nutrition Facts : ServingSize 1 Slice, Calories 263 kcal, Carbohydrate 40 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 27 mg, Sodium 236 mg, Fiber 2 g, Sugar 22 g, UnsaturatedFat 9 g
PUMPKIN CRANBERRY BREAD LOAF
adapted from Cooking Light. Yummy Fall treat! I made these in mini loaf pans and baked for about 33 minutes. I got 8 perfect mini loaves. (Update: I froze some of these after baking. Then just thawed them out and they were GREAT even 2 months later!)
Provided by mikey ev
Categories Quick Breads
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine the first 6 ingredients in a large bowl; make a well in center of mixture.
- Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened.
- Fold in cranberries.
- Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter.
- Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
- Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.
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.
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
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 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.
STUFFED PUMPKIN WITH CRANBERRY RAISIN BREAD PUDDING
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°F 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°F for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STUFFED PUMPKIN WITH CRANBERRY-RAISIN BREAD PUDDING
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
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
GINGERED CRANBERRY PUMPKIN BREAD
Make and share this Gingered Cranberry Pumpkin Bread recipe from Food.com.
Provided by justcallmetoni
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Butter and flour a 9-by-5-inch (8-cup) loaf pan and reserve.
- Sift together flour, soda, baking powder, salt, nutmeg and cinnamon; reserve.
- In a mixer with paddle attachment, cream the butter and sugars together with the ginger.
- Then add eggs and pumpkin and mix.
- Add dry ingredients in 3 batches, alternating with the milk, beating in just long enough to combine.
- Take care not to overmix at this point.
- Fold in chopped cranberries.
- Scrape batter into prepared pan.
- Tap on the counter to remove any air bubbles and bake in preheated oven for about 1½ hours, or until a toothpick comes out clean when poked in the center.
- After 45 minutes, rotate pan and place a sheet of aluminum foil loosely over loaf to prevent overbrowning.
- (Ovens bake differently so use your best judgment and a doneness test when gauging cooking time.) Cool in pan for 10 minutes, then remove to a rack and turn right-side-up to cool.
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
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
RAISIN-FILLED PUMPKIN SPICE BREAD
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
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.
LIBBY'S PUMPKIN CRANBERRY BREAD
Make and share this Libby's Pumpkin Cranberry Bread recipe from Food.com.
Provided by justtakealook82
Categories Quick Breads
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 10
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.
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