Thanksgiving Breads Muffins Food
THANKSGIVING MUFFINS
Made with sweet potatoes, dried cranberries, and pecans, these taste like they should be on a holiday table!
Provided by Betz
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 6 jumbo muffin cups or line with paper liners.
- Soak dried cranberries in a bowl of hot water until plump, about 10 minutes; drain.
- Combine whole wheat flour, white sugar, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Beat sweet potatoes, eggs, and coconut oil together in a separate bowl until smooth; stir into flour mixture until batter is smooth. Fold plump sweetened cranberries and pecans into batter; spoon into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 504.8 calories, Carbohydrate 78.4 g, Cholesterol 93 mg, Fat 19.7 g, Fiber 6.1 g, Protein 8.9 g, SaturatedFat 10 g, Sodium 753 mg, Sugar 45.3 g
THANKSGIVING BREAD
This bread combines two Thanksgiving standbys-cranberries and pumpkin. Serve it on the big day or make it with leftovers from your Thanksgiving feast.
Provided by Taste of Home
Time 1h5m
Yield 2 loaves.
Number Of Ingredients 9
Steps:
- In a bowl, beat eggs and sugar. Add pumpkin and oil; mix well. Add dry ingredients; stir just until moistened. Fold in cranberries. Spoon into two greased 8x4-in. loaf pans., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks.
Nutrition Facts : Calories 119 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 81mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
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