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
CRANBERRY PUMPKIN BREAD
Put leftover cranberries and pumpkin to great use in this moist quick bread. It's very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 162mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN CRANBERRY BREAD WITH ORANGE GLAZE
The is a moist pumpkin bread full of cranberries, pecans, and tasty fall spices.
Provided by Jere' Cassidy
Categories Quick Bread
Time 1h30m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees
- Grease two 9 x 5 loaf pans
- Mix all the dry ingredients in a large bowl.
- In another large bowl mix the pumpkin, cranberry sauce, pecans and oil.
- Break the eggs into a small bowl and beat. Pour the eggs into the pumpkin bowl and stir until combined.
- Bake for 60 - 70 minutes, test with a toothpick
- Pour the batter into your prepared loaf pans
- Cool the bread in the pans for 10 minutes then remove to a cooling rack.
- Mix the glaze ingredients together
- When the bread is completely cooled drizzle the glaze on top of the bread.
- Cover the bread with plastic wrap. This bread will keep on the counter for two days or in the refrigerator for five days.
Nutrition Facts : ServingSize 1 slices, Calories 246 kcal, Carbohydrate 36 g, Cholesterol 33 mg, Sodium 143 mg, Fat 9.3 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 WITH ORANGE GLAZE
Talk about the flavors of the fall season! Pumpkin, cranberry and orange flavors make an appearance in every bite of this quick bread... and in just the right amounts. The flavor combination is amazing. We could enjoy this for dessert every night.
Provided by Gail Herbest
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350. Spray 2 9x5 loaf pans with non-stick cooking spray.
- 2. Combine flour, pumpkin pie spice, baking soda, and salt in large mixing bowl. Set aside.
- 3. Combine sugar, pumpkin, eggs, oil, extract, and orange juice in another large mixing bowl. Beat by hand until blended.
- 4. Add pumpkin mixture to flour mixture and stir just until moistened.
- 5. Fold in cranberries.
- 6. Spoon batter into prepared loaf pans.
- 7. Bake 60-65 minutes or until a wooden toothpick comes clean when inserted into the center. Cool in pans on wire racks for 10 minutes. Remove from pan and set on wire racks to cool.
- 8. Prepare the orange glaze by adding powdered sugar and extracts to a mixing bowl. Add the cream/milk on tablespoon at a time and mix until glaze consistency.
- 9. While loaves are still warm spoon glaze over each (I use a small ladle). Cool completely.
- 10. I have baked these in 8x8 loaf pans with no problem. I had to add about 10 minutes to the cooking time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love