MOM'S FRESH CRANBERRY-PUMPKIN BREAD
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
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
PUMPKIN BREAD IN A JAR RECIPE - (4.3/5)
Provided by á-163435
Number Of Ingredients 12
Steps:
- Cream together shortening and sugar, beat in eggs, pumpkin and water. Sift together flour, baking powder, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth, pint jars filling 1/2 full. Bake at 325°F for 45 minutes. When done, remove one jar at a time, wipe sealing edge with paper towel or cloth, and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep up to 1 year. VARIATIONS: Substitute for pumpkin, one of the following: 1 bag whole ground fresh cranberries plus 1 can whole berry cranberry sauce 1 3/4 cup applesauce plus 1/4 cup pineapple 1 3/4 cups applesauce plus 1/4 cup raisins 2 cups mashed bananas 2 cups apricots 2 cups shredded zucchini 2 cups chopped fresh peaches
PUMPKIN CRANBERRY BREAD MIX IN A JAR
Nice gift for someone at Christmas or anytime really. Also great to keep in your own pantry for and easily baked bread. This recipe came from verybestbaking in '2002'
Provided by Carol Junkins
Categories Other Breads
Time 10m
Number Of Ingredients 7
Steps:
- 1. Combine all ingredients, except pumpkin, in large bowl. Pour into 1-quart resealable plastic bag. Place in fabric bag. Place bread mix and can of pumpkin in 9x5 inch loaf pan.
- 2. Recipe to Attach: Beat together 3/4 cup pure pumkin, 1/2 cup vegetable oil, 2 large eggs and 1/4 cup orange juice or water in large mixer bowl until blended. Add contents of bag; stir until just moistened. Spoon batter into greased and flour 9x5 inch pan. Bake in preheated 350 degree oven for 60-65 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes, remove to wire rack to cool completely. Makes 1 loaf.
LAYERED PUMPKIN CRANBERRY BREAD MIX IN A JAR
Make and share this Layered Pumpkin Cranberry Bread Mix in a Jar recipe from Food.com.
Provided by Marie
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- To prepare the layered mix:.
- In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, stirring until well blended.
- Place mixture into a 1 quart jar.
- Pack down this layer.
- Add the brown sugar to the jar, firmly packing down.
- Layer the white sugar on top of the brown sugar, firmly packing.
- Layer the pecans and then the dried cranberries into the jar.
- Makes base for one recipe of Layered Pumpkin Cranberry Bread.
- For gift giving, place cap on jar and attach a ribbon and card with the following instructions:.
- Preheat oven to 350°.
- Grease and flour two 7 x 4 inch loaf pans(or 4 small loaf pans).
- In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended and set aside.
- Place contents of jar into a medium bowl and mix until well blended.
- Add flour mixture into the pumpkin mixture, stirring until well blended.
- Divide batter evenly between the prepared pans.
- Bake at 350° for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted toothpick comes out clean.
Nutrition Facts : Calories 1672.9, Fat 80.5, SaturatedFat 10.7, Cholesterol 211.5, Sodium 1369.5, Carbohydrate 226.8, Fiber 10.5, Sugar 142.4, Protein 20
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
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
PUMPKIN BREAD IN JAR
Make and share this Pumpkin Bread in Jar recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Grease inside of 8 (1 pint) wide mouth canning jars.
- Cream shortening with sugar.
- Beat in eggs, pumpkin, and water.
- Combine flour, spices, baking soda and powder.
- Add to pumpkin mixture.
- Stir in nuts.
- Pour into jars until 1/2 full.
- Bake uncovered for 45 minutes at 325 degrees Fahrenheit.
- When done, remove jars and wipe down.
- Seal with new lids; the heat will seal the jars.
Nutrition Facts : Calories 720.1, Fat 26.1, SaturatedFat 6, Cholesterol 105.8, Sodium 955.6, Carbohydrate 113.8, Fiber 3, Sugar 68.3, Protein 11.1
CRANBERRY WALNUT PUMPKIN BREAD
This tasty bread is perfect for a Thanksgiving meal or any time of the year. I plant pumpkins in my garden, and this is one of my favorite ways to use them.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 13
Steps:
- In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely.
Nutrition Facts : Calories 201 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 131mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN CRANBERRY NUT BREAD MIX IN A JAR
If desired, place jar and can of pumpkin in a new 9 x 5-inch loaf pan lined with a new kitchen towel to protect pan, or include four small foil loaf pans for the smaller loaves. Great welcome to the neighborhood gift, or hostess gift at holiday time.
Provided by Mikekey *
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, stirring until well blended. Place mixture into a 1-quart jar. Pack down this layer.
- 2. Add the brown sugar to the jar, firmly packing down.
- 3. Layer the granulated sugar on top of the brown sugar, firmly packing.
- 4. Layer the pecans and then the dried cranberries into the jar. Top with chocolate chips, if using.
- 5. Place lid tightly on jar. Makes base for one recipe of Pumpkin Cranberry Bread.
- 6. Attach the following instructions to the jar: Pumpkin Cranberry Bread 1 jar pumpkin cranberry bread mix 1 cup canned pumpkin puree (reserve remaining pumpkin for another use-it freezes well) 1/2 cup vegetable oil 2 eggs Heat oven to 350 degrees F. Grease and flour (or use spray) one 9 x 5-inch loaf pan (or 4 small loaf pans). In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended; set aside. Place contents of jar into a medium bowl; mix until well blended and brown sugar is no longer clumped. Add flour mixture into the pumpkin mixture, stirring until well blended. Pour batter into the prepared pan(s). Bake for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted wooden pick comes out clean and tops of loaves spring back when pressed.
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