Best Pumpkin Cranberry Bread With Orange Glaze Recipes

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.

PUMPKIN CRANBERRY BREAD WITH ORANGE GLAZE

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.

GLAZED CRANBERRY PUMPKIN BREAD

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.

PUMPKIN-CRANBERRY-ORANGE GINGERBREAD LOAF

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.

PUMPKIN CRANBERRY BREAD WITH ORANGE GLAZE

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.

PUMPKIN BREAD WITH AN ORANGE SPICE GLAZE

Steps:

• Preheat oven to 350ºF.
• Grease 2 8"x4" loaf pans.
• In a large mixing bowl, cream together oil, eggs, pumpkin and sugar.
• Stir In orange juice.
• In another mixing bowl, sift together flour, baking soda, baking powder, salt, cloves, cinnamon and nutmeg.
• Combine both mixtures and mix well.
• Spoon batter into pans and bake for 50-60 minutes.
• Cool in pans for 10 minutes and turn onto wire racks to finish cooling.
• Combine glaze ingredients and brush on warm, but not hot, bread.

HOLIDAY PUMPKIN BREAD WITH ORANGE GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
• Mix flour, baking soda, baking powder, cloves, cinnamon, nutmeg, and salt together in a medium bowl. Set aside.
• Mix sugar, pumpkin, oil, and eggs together using an electric mixer in a large bowl until well blended. Mix in flour mixture until well combined. Stir in walnuts and raisins by hand. Divide batter between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, 50 to 55 minutes. Remove from the oven and let cool in the pans on a wire rack for 15 minutes. Remove loaves from the pans and let cool completely, about 15 minutes more.
• Combine confectioners' sugar, orange juice, and orange zest in a small bowl. Stir using a spoon to blend well. Spoon glaze over the top of cooled loaves, letting excess run down the sides. Sprinkle with additional 1 tablespoon walnuts before glaze hardens.