New England Harvest Cranberry Pumpkin Bread Recipes

Steps:

• Preheat oven to 350 degrees.
• Grease two loaf pans. The original recipe didn't specify size; I use 9 inch pans.
• In large bowl, mix all dry ingredients thoroughly.
• In second large bowl combine all wet ingredients; mix thoroughly.
• Pour wet ingredients into bowl of dry ingredients. Mix just until thoroughly combined. Do not overmix as this will cause tough bread.
• Bake at 350 for approximately 60 minutes or until sharp knife inserted in center comes out clean. If neccessary, cover lightly with foil during the last 20 minutes to prevent the edges from burning.
• Let cool in pans for ten minutes then turn out onto racks to finish cooling.
• Glaze: Mix one cup powdered sugar, 1/4 cup orange juice concentrate, and 1/8 tsp allspice. Drizzle over cooled breads.

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.

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.

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.

Steps:

• Preheat oven to 350°F (175°C).
• Spray two 8 1/2 x 4 1/2 inch loaf pans with non-stick cooking spray.
• Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well.
• Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together.
• Add this mixture to the flour mixture and stir until just moistened.
• Pour batter into the prepared pans.
• Sprinkle the top of each loaf with the chopped nuts.
• Bake at 350 degrees F (175 degrees C) for 55-60 minutes or until a toothpick inserted in the center comes out clean.
• Let loaves cool for 10 minutes then remove from pans.
• Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. Combine the pumpkin, oil, egg, buttermilk, butter flavoring and vanilla; stir into dry ingredients just until moistened. Fold in the cranberries.
• Transfer to three 4-1/2" x 2-1/2" x 1-1/2"-inch loaf pans coated with nonstick cooking spray. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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.)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
• In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
• Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Steps:

• Preheat oven to 350 degrees. Lightly coat a 9 inch square (or round) cake pan with vegetable oil spray.
• In the work bowl of a food processor, process the cranberries a few times until approximately quartered (or chop them by hand). Transfer the cranberries to a small bowl.
• Add the dry ingredients (flour, sugar, salt, baking soda and powder, and spices) to the bowl of the food processor and process briefly to blend.
• In a large mixing bowl, mix together the remaining (wet) ingredients. Then add in the dry ingredients and cranberries to the mixing bowl, using the muffin method to combine (e.g., mix as little as possible, leaving the batter airy and light). Scrape the batter into the prepared pan.
• Bake until the bread has shrunk slightly away from the sides of the pan and a tester inserted in the center comes out clean (about 45 minutes, or 55 if using a loaf pan). If you cool it in the pan briefly (for about 5 minutes) it will be easier to remove it from the pan, but do not leave it sitting in the pan too long or it will get soggy on the bottom. Turn onto a rack to cool completely before putting in a airtight container, where it will keep for about 4 days, after which it begins to dry out.

Steps:

• Preheat oven to 300 degrees.
• Mix sugar, oil, and pumpkin by hand. Beat in eggs, one at a time.
• Sift dry ingredients together. Mix into pumpkin mixture, alternating with milk. Add cranberries and walnuts to batter. Spread into greased loaf pans.
• Bake for 1 hour and 15 minutes (check after 1 hour, if using 3 small loaf pans.) Cool for 15 minutes before removing from pans.

Steps:

• Preheat oven to 350°F.
• In bowl combine the eggs, pumpkin puree, and oil; mix well.
• Add the dry ingredients and mix well.
• Divide the dough into 2 greased 8x4 inch loaf pans.
• Bake 50 minutes.