Best Cranberry Walnut Pumpkin Loaves Recipes

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CRANBERRY-WALNUT PUMPKIN LOAVES



Cranberry-Walnut Pumpkin Loaves image

I love, love, love this bread! The ingredients may seem sweet to you, but it really isn't. It's a little spicy, a little sweet, a little savory. I made my first batch when I was pregnant, ate one entire loaf right out of the oven, and then started another batch that same day so I wouldn't run out! I couldn't stop eating it, it's that good. It does require some long rising times, but the actual work you put into it is minimal. You need to allow 2 full days to make this bread. You will be rewarded, though - it's incredible. From Baking with Julia, my favorite baking book...

Provided by P48422

Categories     Yeast Breads

Time P1DT55m

Yield 2 loaves

Number Of Ingredients 13

2 2/3-3 cups bread flour (don't use all-purpose!)
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
2 tablespoons tepid water (80 - 90 degrees F)
2 teaspoons active dry yeast
5 tablespoons unsalted butter, room temp
1/3 cup sugar
1 cup pumpkin puree or 1 cup butternut squash, fresh or canned solid packed
1 large egg, room temp
3/4 cup walnut pieces, toasted
2/3 cup plump golden raisins or 2/3 cup dark raisin
2/3 cup cranberries (if frozen, thaw and pat dry)

Steps:

  • Note: This bread has an overnight rise.
  • [b]Mixingand Kneading[/b]: whisk 2 2/3 cup flour with the cinnamon, nutmeg and salt.
  • Set aside.
  • Sprinkle the yeast on the water and allow to bloom about 5 minutes.
  • In a mixer with the paddle attachment, cream the butter and sugar on medium speed until light.
  • Add the pumpkin and egg and beat until well blended.
  • Don't be concerned if the mixture looks curdled.
  • Set the mixer to low speed and add the yeast, then begin to add the dry ingredients about 1/2 cup at a time.
  • As soon as the mixture starts to form a dough that comes together, scrape the paddle clean and switch to the dough hook.
  • If your dough doesn't come together (it might be because the pumpkin had too much liquid) add a bit more flour, a tablespoon at a time, until it does.
  • Mix and knead the dough on med-low spped for 10-15 minutes, scraping down the bowl and dough hook now and then.
  • At the start, the dough will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will ball up on the hook.
  • The dough develops much the way brioche does.
  • With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute.
  • Add the cranberries and mix as little as possible to avoid crushing them, although some cranberries will pop and stain a patch of the dough red; think of this as charming and proceed.
  • [b]FirstRise[/b]: scrape the dough into a lightly buttered large bowl, cover tightly with plastic wrap and set aside at room temperature to rise until nearly doubled- 2-3 hours.
  • [b]Chillingthe dough[/b]: when the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic and refrigerate overnight.
  • [b]Shapingthe dough[/b]: at least 6 hours before you want to begin baking, remove the dough from the refrigerator.
  • Leave it covered, in its bowl, until it reaches at least 64 degrees F.
  • on the insta-read thermometer.
  • This will take as long as 3-4 hours- don't rush it.
  • If you don't have an insta-read, look for the dough to be slightly cool and just a little spongy.
  • Lightly butter 2 loaf pans.
  • Working on a lightly floured surface, divide the dough in half and pat each piece of dough into a rectangle, keeping the short end facing you.
  • Start at the top and roll the dough toward you and seal the seam by pressing it with your fingertips.
  • Seal the ends, then place each roll in the pans, seams down.
  • [b]SecondRise[/b]: cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours or until the dough has nearly doubled.
  • It will rise to just above the rim of the pans.
  • [b]Baking[/b]:preheat the oven to 350 degrees F.
  • Bake about 50-55 minutes or until deep golden.
  • Remove the pans to cooling racks.
  • After resting 5 minutes, turn the loaves out of the pans to cool to room temp.
  • The breads can be kept at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month.
  • Thaw, still wrapped, at room temp.
  • NOTE 1: I have made this bread in small loaf pans and given them as gifts.
  • They will bake in about 30 minutes if formed into the small loaves.
  • NOTE 2: The rising times are approximate.
  • They definitely rise on the longer side of the time-table, but whatever you do, dont' rush the rising.
  • Give yourself 2 full days to make this.
  • But- the result will be totally worth it.

Nutrition Facts : Calories 1508.8, Fat 62.3, SaturatedFat 22.2, Cholesterol 182.1, Sodium 634.2, Carbohydrate 215.9, Fiber 12.7, Sugar 66.1, Protein 31.3

PUMPKIN CRANBERRY BREAD



Pumpkin Cranberry Bread image

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

2 ¼ cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon salt
2 eggs
2 cups white sugar
1 (15 ounce) can pumpkin puree
½ cup vegetable oil
1 cup dried cranberries
1 cup chopped walnuts

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 BREAD



Pumpkin Bread image

I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 14

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water
1/2 cup chopped walnuts
1/2 cup raisins, optional

Steps:

  • Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN CRANBERRY LOAF



Pumpkin Cranberry Loaf image

Provided by Molly Yeh

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 14

1 stick unsalted butter, plus softened butter for the loaf pan
1 cup all-purpose flour, plus more for the loaf pan
1 cup canned pure pumpkin puree
1 cup loosely packed light brown sugar
1/4 cup maple syrup
1 teaspoon pure vanilla extract
2 large eggs
1 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup cranberries, fresh or frozen
2 tablespoons turbinado sugar

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
  • Put the butter in a small skillet over medium-low heat. Melt the butter and let simmer until the butter browns (you'll see tiny tan/light brown specks at the bottom of the skillet and the butter will smell nutty), 5 to 8 minutes. Remove from the heat and let cool completely.
  • Combine the brown butter, pumpkin, brown sugar, maple syrup, vanilla and eggs in a large bowl. Whisk until smooth. Whisk together the all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, salt and baking soda in a separate bowl. Add to the wet ingredients and whisk until smooth (but don't overmix). Scrape into the prepared loaf pan and smooth the top. Press the cranberries into the top and sprinkle evenly with the turbinado sugar.
  • Bake until the top is browned and crusty and a tester inserted in the center comes out clean, 50 to 55 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.

LIBBY'S PUMPKIN CRANBERRY BREAD



Libby's Pumpkin Cranberry Bread image

Make and share this Libby's Pumpkin Cranberry Bread recipe from Food.com.

Provided by justtakealook82

Categories     Quick Breads

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can Libby's canned pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh cranberries

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, vegetable oil and orange 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 pic inserted in center comes out clean.
  • Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

MOM'S FRESH CRANBERRY-PUMPKIN BREAD



Mom's Fresh Cranberry-Pumpkin Bread image

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

1 serving cooking spray
3 ½ cups all-purpose flour
2 ½ cups white sugar
1 ½ tablespoons pumpkin pie spice
2 teaspoons baking soda
1 ½ cups canned pumpkin puree
4 eggs
⅔ cup milk
½ cup canola oil
1 (12 ounce) package fresh cranberries

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 NUT BREAD



Cranberry Nut Bread image

I created this recipe 14 years ago by combing a couple of recipes from my collection. A friends suggested I add even more cranberries. Now there's a big burst of tart cranberry and lots of crunchy nuts in every piece. -Dawn Lowenstein, Hatboro, Pennsylvania

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter, cubed
1 large egg
3/4 cup orange juice
1 tablespoon grated orange zest
1-1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and zest; stir into dry ingredients just until moistened. Fold in cranberries and walnuts. , Spoon batter into a greased and floured 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 169 calories, Fat 6g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 258mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

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