Titis Cranberry Walnut Pumpkin Bread Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt®).
• Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.
• Beat sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. Slowly beat flour mixture into pumpkin mixture until batter is smooth. Fold in cranberries and walnuts. Pour into prepared cake pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

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.

Steps:

• Preheat oven to 350°. Coat a 9-in. square baking pan with cooking spray., In a large bowl, beat egg and egg white until foamy. Add pumpkin, melted butter, oil and vanilla; beat until well blended. In another bowl, whisk flour, brown sugar, baking powder, cinnamon, baking soda and salt; stir into egg mixture. Stir in cranberries, walnuts and orange zest. Transfer to prepared pan. , Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Sprinkle with confectioners' sugar before serving.

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.

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.

Steps:

• Mix ingredients together. Receipe makes two 4"x 8" loaves.
• Bake in 350° F oven for 45 minutes, or until toothpick inserted in center comes out clean.
• (Refrigerate leftovers, as it will get moldy fast if left out.).

Steps:

• Preheat oven to 350°F. Butter 9 1/4x5 1/4x3-inch loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in cranberries and nuts. Transfer batter to pan. Sprinkle with 1 tablespoon sugar.
• Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off waxed paper. Cool bread completely. (Can be made 2 days ahead. Wrap and store at room temperature.)

Steps:

• Preheat oven to 350°F.
• Butter 9 1/4x5 1/4x3-inch loaf pan.
• Line bottom and 2 long sides with waxed paper.
• Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend.
• Using electric mixer, beat butter in large bowl until fluffy.
• Gradually add 1 cup sugar, beating until blended.
• Beat in eggs, 1 at a time.
• Beat in pumpkin, then vanilla.
• Beat in dry ingredients alternately with buttermilk in 2 additions each.
• Fold in cranberries and nuts.
• Transfer batter to pan.
• Sprinkle with 1 tablespoon sugar.
• Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes.
• Cool bread in pan on rack 15 minutes.
• Cut around bread at short ends to loosen from pan.
• Turn bread out onto rack; peel off waxed paper.
• Cool bread completely.
• (Can be made 2 days ahead. Wrap and store at room temperature.).

Steps:

• Note: This bread has an overnight rise.
• [b]Mixingand Kneading[/b]: whisk 2 2/3 cup flour with the cinnamon, nutmeg and salt.
• Set aside.
• Sprinkle the yeast on the water and allow to bloom about 5 minutes.
• In a mixer with the paddle attachment, cream the butter and sugar on medium speed until light.
• Add the pumpkin and egg and beat until well blended.
• Don't be concerned if the mixture looks curdled.
• Set the mixer to low speed and add the yeast, then begin to add the dry ingredients about 1/2 cup at a time.
• As soon as the mixture starts to form a dough that comes together, scrape the paddle clean and switch to the dough hook.
• If your dough doesn't come together (it might be because the pumpkin had too much liquid) add a bit more flour, a tablespoon at a time, until it does.
• Mix and knead the dough on med-low spped for 10-15 minutes, scraping down the bowl and dough hook now and then.
• At the start, the dough will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will ball up on the hook.
• The dough develops much the way brioche does.
• With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute.
• Add the cranberries and mix as little as possible to avoid crushing them, although some cranberries will pop and stain a patch of the dough red; think of this as charming and proceed.
• [b]FirstRise[/b]: scrape the dough into a lightly buttered large bowl, cover tightly with plastic wrap and set aside at room temperature to rise until nearly doubled- 2-3 hours.
• [b]Chillingthe dough[/b]: when the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic and refrigerate overnight.
• [b]Shapingthe dough[/b]: at least 6 hours before you want to begin baking, remove the dough from the refrigerator.
• Leave it covered, in its bowl, until it reaches at least 64 degrees F.
• on the insta-read thermometer.
• This will take as long as 3-4 hours- don't rush it.
• If you don't have an insta-read, look for the dough to be slightly cool and just a little spongy.
• Lightly butter 2 loaf pans.
• Working on a lightly floured surface, divide the dough in half and pat each piece of dough into a rectangle, keeping the short end facing you.
• Start at the top and roll the dough toward you and seal the seam by pressing it with your fingertips.
• Seal the ends, then place each roll in the pans, seams down.
• [b]SecondRise[/b]: cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours or until the dough has nearly doubled.
• It will rise to just above the rim of the pans.
• [b]Baking[/b]:preheat the oven to 350 degrees F.
• Bake about 50-55 minutes or until deep golden.
• Remove the pans to cooling racks.
• After resting 5 minutes, turn the loaves out of the pans to cool to room temp.
• The breads can be kept at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month.
• Thaw, still wrapped, at room temp.
• NOTE 1: I have made this bread in small loaf pans and given them as gifts.
• They will bake in about 30 minutes if formed into the small loaves.
• NOTE 2: The rising times are approximate.
• They definitely rise on the longer side of the time-table, but whatever you do, dont' rush the rising.
• Give yourself 2 full days to make this.
• But- the result will be totally worth it.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt®).
• Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.
• Beat sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. Slowly beat flour mixture into pumpkin mixture until batter is smooth. Fold in cranberries and walnuts. Pour into prepared cake pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt®).
• Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.
• Beat sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. Slowly beat flour mixture into pumpkin mixture until batter is smooth. Fold in cranberries and walnuts. Pour into prepared cake pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt®).
• Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.
• Beat sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. Slowly beat flour mixture into pumpkin mixture until batter is smooth. Fold in cranberries and walnuts. Pour into prepared cake pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.