Theas Cranberry Pumpkin Bread Food

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CRANBERRY PUMPKIN BREAD



Cranberry Pumpkin Bread image

Provided by Food Network

Categories     dessert

Time 1h

Yield 2 loaves

Number Of Ingredients 9

4 eggs
2 cups pumpkin puree
1 cup vegetable oil
4 cups sugar
4 1/2 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 cups cranberries

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.

CRANBERRY PUMPKIN BREAD



Cranberry Pumpkin Bread image

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

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts

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 PUMPKIN BREAD



Cranberry Pumpkin Bread image

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

4 eggs, beaten
2 cups pumpkin puree (fresh is best but if you don't have time you can use canned pumpkin, but make sure it's NOT the pump)
1 cup vegetable oil
4 cups sugar
4 1/2 cups flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 cups fresh cranberries or 4 cups frozen cranberries

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



Cranberry Pumpkin Bread image

Make and share this Cranberry Pumpkin Bread recipe from Food.com.

Provided by LikeItLoveIt

Categories     Breads

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 13

3 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute
1 (16 ounce) can whole berry cranberry sauce
1 (15 ounce) can pumpkin puree
1/3 cup vegetable oil
1 tablespoon orange zest
2 tablespoons chopped walnuts

Steps:

  • Preheat oven to 350°F (175°C).
  • Spray two 8 1/2 x 4 1/2 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.
  • 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 55-60 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 209.4, Fat 4.8, SaturatedFat 0.7, Cholesterol 0.1, Sodium 265.2, Carbohydrate 38.1, Fiber 1.1, Sugar 19.7, Protein 4.2

CRANBERRY-RAISIN PUMPKIN BREAD



Cranberry-Raisin Pumpkin Bread image

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

2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
6 tablespoons butter or 6 tablespoons margarine
1 cup sugar
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla
2/3 cup buttermilk
1/2 cup dried sweetened cranberries (craisins)
1/2 cup raisins
1/2 cup chopped walnuts (optional)

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.

MOM'S FRESH CRANBERRY-PUMPKIN BREAD



Mom's Fresh Cranberry-Pumpkin Bread image

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

1 serving cooking spray
3 ½ cups all-purpose flour
2 ½ cups white sugar
1 ½ tablespoons pumpkin pie spice
2 teaspoons baking soda
1 ½ cups canned pumpkin puree
4 eggs
⅔ cup milk
½ cup canola oil
1 (12 ounce) package fresh cranberries

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



Cranberry Pumpkin Bread image

Pairing canned pumpkin and cranberry sauce in a quick bread was Blanche Whytsell's imaginative idea. "The result is moist and tasty," she divulges from her Arnoldsburg, West Virginia kitchen. "The orange glaze drizzled over the loaf adds a colorful finishing touch." From The Best Of Country Cooking 2000

Provided by The Daycare Lady

Categories     Quick Breads

Time 1h20m

Yield 2 loaves, 32 serving(s)

Number Of Ingredients 14

3 1/2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 (14 ounce) can whole berry cranberry sauce
1 (15 ounce) can solid-pack pumpkin
3/4 cup pecans, chopped
2/3 cup vegetable oil
4 eggs
1 cup confectioners' sugar
1/4 cup thawed orange juice concentrate
1/8 teaspoon allspice

Steps:

  • In a large bowl, combine flour, sugar, pie spice, baking soda, baking powder and salt. In another bowl, combine the cranberry sauce, pumpkin, pecans, oil and eggs; stir into dry ingredients and mix well. Pour into two greased 9-in. x 5-in. loaf pans.
  • Bake at 350° for 65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Combine glaze ingredients; drizzle over loaves. Yield: 2 loaves.

Nutrition Facts : Calories 194, Fat 7.2, SaturatedFat 1, Cholesterol 26.4, Sodium 118.1, Carbohydrate 30.6, Fiber 0.8, Sugar 19, Protein 2.6

CRANBERRY PUMPKIN BREAD



Cranberry Pumpkin Bread image

Stale bread's a thing of the past with these fresh-from-the-oven treats. Moist pumpkin loaves taste of cranberry and spice. They're so warm and comforting you may want to double the recipe! They freeze well, too. This came from Taste Of Home Cooking for 2. I have not tried this recipe posting for safe keeping.

Provided by internetnut

Categories     Quick Breads

Time 40m

Yield 3 loaves, 6-8 serving(s)

Number Of Ingredients 13

1/2 cup all purpose flour, plus 2 tbl
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup canned pumpkin
1/4 cup canola oil
1 egg, lightly beaten
3 tablespoons 1% buttermilk
1/4 teaspoon butter flavoring
1/4 teaspoon vanilla extract
1/4 cup dried cranberries

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. Combine the pumpkin, oil, egg, buttermilk, butter flavoring and vanilla; stir into dry ingredients just until moistened. Fold in the cranberries.
  • Transfer to three 4-1/2" x 2-1/2" x 1-1/2"-inch loaf pans coated with nonstick cooking spray. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 208, Fat 10.2, SaturatedFat 1, Cholesterol 35.5, Sodium 270.9, Carbohydrate 27.3, Fiber 1.1, Sugar 18, Protein 2.6

GINGERED CRANBERRY PUMPKIN BREAD



Gingered Cranberry Pumpkin Bread image

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

1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
6 tablespoons butter
3/4 cup sugar
1/2 cup brown sugar
3 tablespoons freshly grated gingerroot
2 eggs
1 cup pumpkin puree (canned pumpkin)
3/4 cup milk
1 cup chopped cranberries, fresh or frozen

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.

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