Theas Cranberry Pumpkin Bread Food

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.

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 CRANBERRY BREAD

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.)

CRANBERRY PUMPKIN CHIP BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4x2-inch loaf pans and flour pans using 2 teaspoons flour.
• Stir 2 1/4 cups flour, sugar, cinnamon, baking soda, ginger, nutmeg, cloves, and salt together in a bowl. Whisk pumpkin, oil, and eggs together in a separate bowl. Pour pumpkin mixture into flour mixture and stir until just combined; fold cranberries and chocolate chips into batter. Pour batter into prepared loaf pans.
• Bake loaves in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CRANBERRY PUMPKIN BREAD

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.

SWEET CRANBERRY PUMPKIN BREAD

Steps:

• In a large bowl, combine the flour, salt, baking soda, baking powder and spices. In another bowl, combine the eggs, pumpkin, oil, sugars and vanilla; stir into dry ingredients just until moistened. Fold in cranberries and pecans., Pour 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 for 10 minutes before removing from pans to wire racks.

CRANBERRY PUMPKIN BREAD WITH CRYSTALLIZED GINGER

Steps:

• 1. Preheat oven to 350°F Grease and flour loaf pan.
• 2. Sift together dry ingredients. Set aside.
• 3. Cream together sugars and butter. Add yogurt, eggs and pumpkin. Mix until just combined.
• 4. Add dry ingredients alternately with milk; mix until just combined.
• 5. Toss cranberries in a little flour to prevent them from sinking to the bottom of the pan while cooking. Gently fold cranberries and ginger into the batter. Pour into prepared loaf pan and bake 1 hour 15 minutes. Make sure to watch it near the end as it may need more or less time depending on your oven.

CRANBERRY PUMPKIN BREAD

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.

TITI'S CRANBERRY WALNUT PUMPKIN BREAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt®).
• Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.
• Beat sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. Slowly beat flour mixture into pumpkin mixture until batter is smooth. Fold in cranberries and walnuts. Pour into prepared cake pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

MOM'S FRESH CRANBERRY-PUMPKIN BREAD

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.

CRANBERRY PUMPKIN BREAD

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.