Gingered Cranberry Pumpkin Bread Recipes

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CRANBERRY PUMPKIN BREAD WITH CRYSTALLIZED GINGER



Cranberry Pumpkin Bread With Crystallized Ginger image

This is a great recipe for fall. I love the taste of the pumpkin and spice and the contrast of the tart cranberries. However, the crystalized ginger is what did it for me. I had it on hand for another recipe I use it for and decided to throw it in. This is my new go-to pumpkin bread.

Provided by michelestandage

Categories     Winter

Time 1h25m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 16

1 cup all-purpose flour
1/2 whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cinnamon
3 tablespoons butter
3/4 cup granulated sugar
1/2 cup brown sugar
3 tablespoons yogurt (vanilla or plain)
2 eggs
1 cup pumpkin
3/4 cup milk
1/2 cup cranberries
1/4 cup crystallized ginger, finely minced

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.

Nutrition Facts : Calories 175.7, Fat 4.5, SaturatedFat 2.5, Cholesterol 45.5, Sodium 351.5, Carbohydrate 31.6, Fiber 0.6, Sugar 21.9, Protein 2.9

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.

PUMPKIN BREAD IV



Pumpkin Bread IV image

This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes.

Provided by Cheryl Riccioli

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h15m

Yield 36

Number Of Ingredients 11

3 cups canned pumpkin puree
1 ½ cups vegetable oil
4 cups white sugar
6 eggs
4 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground cloves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
  • In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
  • Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 36.8 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 231.1 mg, Sugar 23 g

CRANBERRY PUMPKIN BREAD (GLUTEN-FREE)



Cranberry Pumpkin Bread (Gluten-Free) image

I had some leftover canned pumpkin that I wanted to use up. This recipe fit the bill. From here: http://www.grouprecipes.com/92330/gluten-free-cranberry-pumpkin-bread.html The taste is pretty good, but it came out rather dense as a 5x9 loaf. Maybe next time I'll make it into mini loaves. *The flour mixture I used is Bette Hagman's Bean mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. Feel free to experiment with your own.

Provided by Andrew Mollmann

Categories     < 4 Hours

Time 1h15m

Yield 18 slices, 9 serving(s)

Number Of Ingredients 15

1 3/4 cups flour (gluten-free*)
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 pinch ginger
1/3 cup butter (or nondairy margarine)
1 1/3 cups light brown sugar
1/3 cup warm milk (of choice, soy, almond, whatever)
2 large eggs
1 cup pumpkin puree
1/2 cup fresh cranberries, chopped
1/2 cup toasted pecans, chopped (optional)

Steps:

  • Preheat oven to 350 degrees. Lightly grease and flour a loaf pan or a 12-cup muffin tin.
  • Mix gluten-free flour blend, baking powder, baking soda, xanthan gum, cinnamon, clove, nutmeg and ginger together. Set aside.
  • In a large bowl, cream butter until white. Add brown sugar and milk and beat for another 5 minutes. Add eggs one at a time. Stir in pumpkin puree.
  • Add dry ingredients to wet mixture. Fold in cranberries and chopped nuts, if desired.
  • Pour batter in prepared loaf pan or muffin tin. Bake in preheated over for 45 minutes to 1 hour for the loaf, 15 to 18 minutes for muffins.

PUMPKIN-CRANBERRY-ORANGE GINGERBREAD LOAF



Pumpkin-Cranberry-Orange Gingerbread Loaf image

Packed with all the flavors of Thanksgiving and Christmas, this will be a great addition to your holiday fare. Pumpkin, pecans, orange, cranberry, and of course ginger, all blend together for a tasty treat for the holidays, but so yummy you'll want it anytime of the year. Also great as muffins.

Provided by Naomi Boyko

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 15

1 large orange
1 ½ cups white sugar
½ cup unsalted butter, softened
2 large eggs
1 (14 ounce) can pumpkin puree
¼ cup orange juice
2 teaspoons grated fresh ginger
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
1 cup sweetened dried cranberries (such as Craisins®)
⅔ cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and lightly dust the bottom with flour.
  • Zest the entire orange, avoiding the white (pith). Peel and section the orange and remove all seeds. Chop orange pulp in the bowl of a food processor or blender until fine. Reserve with the zest.
  • Cream sugar and butter together in a large bowl with an electric mixer until very well combined. Beat in eggs, one at a time, until thoroughly incorporated. Stir in pumpkin, reserved chopped orange and zest, orange juice, and grated ginger.
  • Whisk flour, ginger, baking soda, cinnamon, baking powder, and salt together in a separate bowl. Stir into the wet batter until almost all is moistened, but do not overwork. Fold in dried cranberries and pecans. Turn into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan, on a wire rack, for 15 minutes. Remove from the pan and let cool completely on the wire rack before wrapping.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 55.7 g, Cholesterol 51.3 mg, Fat 13.6 g, Fiber 3.2 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 315.1 mg, Sugar 36.2 g

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