MOM'S FRESH CRANBERRY-PUMPKIN BREAD
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
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 CHIP BREAD
I got this recipe from my mother-in-law, and it's my favorite holiday snack now! The cranberries in it are delicious! The bread may get a little hard around the edges but it takes a long time to get the center done.
Provided by lhdavis
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 15
Number Of Ingredients 14
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.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 54.9 g, Cholesterol 24.8 mg, Fat 10.8 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 2.7 g, Sodium 211.7 mg, Sugar 37.1 g
GLAZED CRANBERRY PUMPKIN BREAD
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."
Provided by Taste of Home
Time 1h20m
Yield 2 loaves.
Number Of Ingredients 15
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 9x5-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.
Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 119mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN CRANBERRY BREAD
Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!
Provided by LINDAGEAN
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 14
Number Of Ingredients 10
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.)
Nutrition Facts : Calories 359.5 calories, Carbohydrate 55.1 g, Cholesterol 26.4 mg, Fat 14.5 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 229.8 mg, Sugar 36.6 g
PUMPKIN CRANBERRY BREAD
Categories Bread Mixer Bake Thanksgiving Cranberry Pumpkin Fall Edible Gift Gourmet
Yield Makes 1 loaf
Number Of Ingredients 13
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.
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