Truvia Orange Cranberry Pumpkin Nut Bread Recipes

ORANGE-CRANBERRY NUT BREAD

Steps:

• Preheat oven to 325°. Whisk together the first five ingredients. In another bowl, whisk orange juice, egg, water and butter. Stir into dry ingredients just until moistened. Fold in cranberries, pecans and orange zest. , Bake in a greased 9x5-in. loaf pan until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before removing from pan to a wire rack.

CRANBERRY-ORANGE PUMPKIN BREAD

Steps:

• Pre-heat oven to 350 degrees F. Grease a 8x4 inch loaf pan with oil and set aside.
• In a medium bowl, combine flour, brown sugar, baking soda, baking powder, cinnamon, salt, nutmeg, and allspice in a bowl and whisk to incorporate.
• In a large bowl, combine wet ingredients: egg, pumpkin puree, oil, honey orange zest, and orange juice.
• Slowly sprinkle your flour mixture into the wet ingredients, stirring with a fork until just moistened. The batter will be sticky.
• Gently fold in cranberries and transfer batter to your greased loaf pan.
• Bake on the center rack in the center of the oven for 45-50 minutes, using a toothpick inserted into the center of the loaf to test doneness.
• Transfer bread to a cooling rack and whisk together your icing while the loaf cools.
• For the icing, combine powdered sugar with a small amount of milk and whisk until icing thickens into a thick glaze. Adjust amounts as needed to achieve your ideal thickness.

CRANBERRY ORANGE MUFFINS WITH TRUVIA® BAKING BLEND

Steps:

• Preheat oven to 375 degrees F.
• Prepare muffin tin by greasing cups or use paper liners.
• In a large bowl, add flour, baking powder, salt, and baking soda. Mix together with a fork.
• In a separate bowl, whisk together butter, Truvia® Baking Blend, orange zest and juice, eggs, vanilla, and milk.
• Stir the wet mixture into the flour mixture until just combined.
• Fold in chopped cranberries.
• Fill each muffin cup about 3/4 full.
• Bake until golden and a toothpick comes out clean (20-25 minutes).
• Cool muffins in pan for 5 minutes, then remove to a wire rack and cool completely.

PUMPKIN CRANBERRY NUT BREAD

Steps:

• Preheat oven to 350 degrees F & grease two 8"x4" loaf pans.
• In a large bowl, cream butter & sugar until light & fluffy, then add eggs, one at a time, beating well after each addition.
• Beat in the pumpkin & zest (noting that the mixture will look curddled).
• In another bowl, whisk together the flour, cinnamon, salt, baking soda & baking powder, then add it to the pumpkin mixture, mixing until just moistened.
• Fold in the nuts & berries, then pour into the prepared loaf pans.
• Bake for 65-75 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from the pans to a wire rack. Loaves can be frozen for later use.

TRUVIA ORANGE CRANBERRY PUMPKIN NUT BREAD

Steps:

• 1. Preheat oven to 350 degrees F. This is what one of the Bundt pans that I used in the recipe looks like. It is called a Heritage Bundt Pan, and has a 10 cup capacity. I ordered it from Amazon. Of course the pan was not filled to the top with the batter, must allow some space for cake to rise.
• 2. This is the other pan used also a 10 cup capacity and I also ordered from Amazon. It is called a Kugelhopf. I always get great results when I use either pan. ALWAYS ALLOW ENOUGH SPACE FOR CAKE TO RISE IN PAN, WITHOUT SPILLING OVER. If you bake complete recipe in a larger Bundt pan must allow additional baking time.
• 3. Add dry ingredients to a medium bowl, flour, salt, baking powder, baking soda, pudding mix,& pumpkin spice & then stir to blend. Set aside till needed.
• 4. Beat the eggs sugar and oil till thick and frothy.
• 5. Then add in the canned Pumpkin and beat till blended. Plump the raisins in a small bowl by covering with water, and then microwave for 3 minutes, allow to cool and then drain.
• 6. Add raisins to cake batter, and stir to blend.
• 7. Next add the chopped Cranberries, blend into batter with a large spoon.
• 8. Now add the Black walnuts and blend together till mixed into batter.
• 9. Lastly add the orange juice, orange zest, both extracts, and mix together till througly blended.
• 10. Prepare both bundt pans by spraying with non stick cooking spray or bakers joy, and then evenly divide batter between the 2 pans. Place in preheated 350 degrees F. oven and bake for 1 hour to 1 hour 5 minutes or until toothpick comes out clean when inserted into center of cake.
• 11. Remove from oven and allow to cool for about 10 minutes then invert onto a cooling rack or platter. Serve plain with a cup of coffee, or add a glaze or frosting as desired.

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.