New England Harvest Cranberry Pumpkin Bread Recipes

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CRANBERRY PUMPKIN BREAD

Fresh homemade pumpkin cranberry bread. There is nothing like it fresh from the oven and smothered in butter. Try using all fresh ingredients for a truly divine taste, but if you don't have the time, canned will do fine.

Provided by southern chef in lo

Categories     Quick Breads

Time 1h

Yield 2 loaves

Number Of Ingredients 9



Cranberry Pumpkin Bread image

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.

Nutrition Facts : Calories 3819, Fat 122.8, SaturatedFat 18.1, Cholesterol 423, Sodium 2574.8, Carbohydrate 649.9, Fiber 17.7, Sugar 410.9, Protein 43.9

4 eggs, beaten
2 cups pumpkin puree (fresh is best but if you don't have time you can use canned pumpkin, but make sure it's NOT the pump)
1 cup vegetable oil
4 cups sugar
4 1/2 cups flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 cups fresh cranberries or 4 cups frozen cranberries

NEW ENGLAND HARVEST CRANBERRY PUMPKIN BREAD

Wonderful on a cold rainy day like I have here today. I have made this about 5 times since finding the recipe last year & always love it. I changed it from the original a little in the matter of spices & adding some flavoring. This is different than most other pumpkin cranberry breads in that it uses canned sauce so it is good year round if you don't have a frozen stash of cranberries. I haven't yet made it with the glaze. It is great without it spread with butter or Pumpkin Butter. You can sub 1 1/2 tblsp pumpkin pie spice for the spices but personally I like to be able to add a little more or less of whatever I may or may not be in the mood for.

Provided by JanetB-KY

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 14



New England Harvest Cranberry Pumpkin Bread image

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.

Nutrition Facts : Calories 314.8, Fat 9.5, SaturatedFat 1.3, Sodium 298.5, Carbohydrate 55.4, Fiber 1.5, Sugar 32.2, Protein 3.2

3 1/2 cups all-purpose flour
1 2/3 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon ginger
1 teaspoon vanilla extract
1 teaspoon orange extract
1 (16 ounce) can whole berry cranberry sauce
1 (16 ounce) can pumpkin
2/3 cup vegetable oil

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