PUMPKIN-CRANBERRY-ORANGE GINGERBREAD LOAF
Packed with all the flavors of Thanksgiving and Christmas, this will be a great addition to your holiday fare. Pumpkin, pecans, orange, cranberry, and of course ginger, all blend together for a tasty treat for the holidays, but so yummy you'll want it anytime of the year. Also great as muffins.
Provided by Naomi Boyko
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 55.7 g, Cholesterol 51.3 mg, Fat 13.6 g, Fiber 3.2 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 315.1 mg, Sugar 36.2 g
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.
LIBBY'S PUMPKIN CRANBERRY BREAD
Make and share this Libby's Pumpkin Cranberry Bread recipe from Food.com.
Provided by justtakealook82
Categories Quick Breads
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Grease and flour two 9 x 5 inch loaf pans.
- Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
- Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended.
- Add pumpkin mixture to flour mixture; stir just until moistened.
- Fold in cranberries.
- Spoon batter into prepared loaf pans.
- Bake for 60 to 65 minutes or until wooden pic inserted in center comes out clean.
- Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
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
CRANBERRY-ORANGE PUMPKIN-SPICE BANANA BREAD
This super moist holiday loaf will help you ring in the fall and holiday season with warm pumpkin spice and seasonal cranberry! Bake one for snacks and breakfast at home, but remember that mini loaves make great holiday gifts for co-workers!
Provided by I Can't Believe its Not Butter!
Categories Trusted Brands: Recipes and Tips I Can't Believe It's Not Butter!®
Time 1h25m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.
- Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients except Glaze until blended. Spoon into prepared pan.
- Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
- To make Glaze, combine confectioners sugar, melted Spread, vanilla, orange peel and 3 to 4 teaspoons warm water in small bowl. Drizzle over cooled banana bread.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 52.9 g, Cholesterol 26.6 mg, Fat 10.9 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 2.8 g, Sodium 256.4 mg, Sugar 33.9 g
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