Cranberry Pumpkin Bread With Crystallized Ginger Recipes

CRANBERRY PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 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. Set aside.
• 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 to 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.

CRANBERRY PUMPKIN BREAD

Steps:

• Preheat oven to 375 degrees.
• In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat at low speed until blended.
• Add baking soda, baking powder, salt, and spices. Beat until blended.
• Add pumpkin and eggs. Beat until blended.
• Add flour and water and stir just until blended.
• Stir in cranberries.
• Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
• Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven; cool 10 minutes in pan, then remove to a wire rack to cool completely.
• Combine icing ingredients and mix until smooth. Spoon icing over bread. *Icing recipe can be doubled according to taste.

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 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.

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.

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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, oil and 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 pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Recipe makes two loaves.

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.

PUMPKIN CRANBERRY BREAD

Steps:

• Preheat oven to 350° F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.
• In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.
• Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.

GINGERED CRANBERRY PUMPKIN BREAD

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.