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 FRESH CRANBERRY NUT BREAD
This is my version of cranberry nut pumpkin bread. It is a very moist and delicious bread. Using fresh cranberries instead of dried cranberries. The flavour is outstanding. Everyone who has tried this recipe. They absolutely love it.
Provided by Nor Mac
Categories Other Desserts
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 350 degree's Grease and flour two standard loaf pans or 6 to 8 mini loaf pans.
- 2. In a bowl. Beat Pumpkin, sugars, half and half, , eggs and melted butter together.
- 3. In another bowl whisk flour, baking powder, baking soda, cinnamon and pumpkin spice together.
- 4. On low speed with mixer. Pour a little of flour mixture at a time into pumpkin mixture. Blend until combined. Do not beat.
- 5. Mix in the cranberries and nuts until combined.
- 6. Divide mixture between two greased and floured loaf pans or several mini loaf pans.
- 7. Place in 350° oven. Bake loaf pans approximately one hour or until pick comes out clean. Mini loaves will take kess time. Check after 20 minutes.
- 8. Let loaves cool 15-30 minutes before inverting onto platter or wire rack. Cool before serving. Wrap in plastic wrap before storing or freezing.
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 RECIPE - (4.4/5)
Provided by june
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Combine the dry ingredients and set aside. In a mixing bowl, cream together the butter/margarine and sugar. Add the eggs, one at a time, mixing after each one. Add the vanilla, pumpkin and dry mixture approximately 1/2 cup at a time, alternating between the pumpkin and dry mixture until all is combined. Stir in the cranberries and nuts. Divide the batter between two 8x4 1/2-inch greased and floured loaf pans (preferably glass) and bake at 350 degrees for 55-65 minutes. Nutritional information: Serving size 1 slice; Cal 230; cal from fat 90; total fat 9g; chol 40mg; sod 220mg; carbs 34g; fib 2g; sug 18g; pro 4g.
PUMPKIN CRANBERRY NUT BREAD
Make and share this Pumpkin Cranberry Nut Bread recipe from Food.com.
Provided by Sydney Mike
Categories Quick Breads
Time 1h25m
Yield 2 8, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F & grease two 8"x4" loaf pans.
- In a large bowl, cream butter & sugar until light & fluffy, then add eggs, one at a time, beating well after each addition.
- Beat in the pumpkin & zest (noting that the mixture will look curddled).
- In another bowl, whisk together the flour, cinnamon, salt, baking soda & baking powder, then add it to the pumpkin mixture, mixing until just moistened.
- Fold in the nuts & berries, then pour into the prepared loaf pans.
- Bake for 65-75 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from the pans to a wire rack. Loaves can be frozen for later use.
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
Steps:
- Preheat oven to 350 degrees F.
- In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 (8 by 4-inch) loaf pans. Bake for 50 minutes.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
CRANBERRY PUMPKIN BANANA BREAD
Good way to use up some of your left over pumpkin and cranberries from the holidays!
Provided by Jenny
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Sift flour, baking soda, salt, cinnamon, and nutmeg into a large bowl.
- Beat the butter, brown sugar, pumpkin, cranberry sauce, egg, and banana with an electric mixer in a bowl until smooth. Gradually stir in the flour mixture, mixing until just combined. Pour batter into a 9x5-inch loaf pan.
- 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 before removing to cool completely on a wire rack.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 38.5 g, Cholesterol 18 mg, Fat 1.7 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 395.7 mg, Sugar 24.2 g
CRANBERRY WALNUT PUMPKIN BREAD
An easy recipe from Ocean Spray. Baked in those disposible aluminum baking pans, it makes a great food gift for the holidays.
Provided by Denise in da Kitchen
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- In a large bowl, mix together cranberry sauce, molasses, pumpkin, oil and eggs.
- In a second bowl, stir together the remaining ingredients.
- Add cranberry mixture to flour mixture and stir until all ingredients are well moistened.
- Divide batter between two 9 x 5-inch greased loaf pans.
- Bake at 350 degrees for 65 minutes or until bread tests done with wooden pick.
Nutrition Facts : Calories 3056.1, Fat 96.3, SaturatedFat 13.5, Cholesterol 423, Sodium 2904.2, Carbohydrate 517, Fiber 12.9, Sugar 285.8, Protein 46.3
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
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