Best Pumpkin Cranberry Breakfast Bake Recipes

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CRANBERRY PUMPKIN MUFFINS



Cranberry Pumpkin Muffins image

These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.

Provided by Robin L.

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
¾ cup brown sugar, packed
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
1 cup canned unsweetened pumpkin puree
2 eggs, lightly beaten
½ cup butter, melted
¼ cup buttermilk
2 teaspoons vanilla extract
1 cup dried, sweetened cranberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
  • Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
  • Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
  • Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.

Nutrition Facts : Calories 253 calories, Carbohydrate 40.2 g, Cholesterol 51.5 mg, Fat 8.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 329.5 mg, Sugar 22.3 g

PUMPKIN BREAKFAST CASSEROLE



Pumpkin Breakfast Casserole image

This bread pudding-style casserole is great for a holiday breakfast for overnight guests or any weekend you want a treat. It's assembled the night before and baked in the morning.

Provided by cooks4forty

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h

Yield 8

Number Of Ingredients 12

10 slices white bread, cubed
1 (15 ounce) can pumpkin puree
⅔ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
⅛ teaspoon salt
6 eggs, beaten
1 cup milk
1 (5 ounce) can evaporated milk
½ cup chopped pecans

Steps:

  • Spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap, and refrigerate overnight.
  • The next day, preheat oven to 350 degrees F (175 degrees C). Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 41.8 g, Cholesterol 147 mg, Fat 12.3 g, Fiber 3.2 g, Protein 10.6 g, SaturatedFat 3.2 g, Sodium 461.2 mg, Sugar 23.7 g

CRANBERRY PUMPKIN BREAD



Cranberry Pumpkin Bread image

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

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts

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 AND CRANBERRY BREAKFAST STRATA



Pumpkin and Cranberry Breakfast Strata image

Our delicious, make-ahead breakfast casserole captures the flavors of fall, including pumpkin, cranberries and cinnamon.

Provided by Inspired Taste

Categories     Breakfast

Time 5h40m

Yield 8

Number Of Ingredients 14

7 cups 1-inch bread cubes
1 1/4 cup frozen whole cranberries
3 eggs
3 cups milk
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 tablespoon orange peel
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup packed brown sugar
1 teaspoon vanilla
3/4 teaspoon salt
1 or 2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt
1/2 cup maple syrup

Steps:

  • Spray 9-inch square baking dish with cooking spray.
  • Spread half of the bread in baking dish; top with half of the cranberries. Repeat.
  • In large bowl, beat eggs, milk, pumpkin, orange peel, cinnamon, ginger, nutmeg, brown sugar, vanilla and salt with whisk until well blended; pour over mixture in pan. Spray sheet of foil with cooking spray; place sprayed side down over pan. Cover; refrigerate at least 4 hours but no longer than 24 hours.
  • Heat oven to 325°F. Bake covered 30 minutes. Uncover; bake 30 to 40 minutes longer or until top is golden brown and knife inserted in center comes out clean. Serve warm topped with yogurt and maple syrup.

Nutrition Facts : ServingSize 1 Serving

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