Truvia Orange Cranberry Pumpkin Nut Bread Recipes

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.

Steps:

• 1. Preheat oven to 350 degrees F. This is what one of the Bundt pans that I used in the recipe looks like. It is called a Heritage Bundt Pan, and has a 10 cup capacity. I ordered it from Amazon. Of course the pan was not filled to the top with the batter, must allow some space for cake to rise.
• 2. This is the other pan used also a 10 cup capacity and I also ordered from Amazon. It is called a Kugelhopf. I always get great results when I use either pan. ALWAYS ALLOW ENOUGH SPACE FOR CAKE TO RISE IN PAN, WITHOUT SPILLING OVER. If you bake complete recipe in a larger Bundt pan must allow additional baking time.
• 3. Add dry ingredients to a medium bowl, flour, salt, baking powder, baking soda, pudding mix,& pumpkin spice & then stir to blend. Set aside till needed.
• 4. Beat the eggs sugar and oil till thick and frothy.
• 5. Then add in the canned Pumpkin and beat till blended. Plump the raisins in a small bowl by covering with water, and then microwave for 3 minutes, allow to cool and then drain.
• 6. Add raisins to cake batter, and stir to blend.
• 7. Next add the chopped Cranberries, blend into batter with a large spoon.
• 8. Now add the Black walnuts and blend together till mixed into batter.
• 9. Lastly add the orange juice, orange zest, both extracts, and mix together till througly blended.
• 10. Prepare both bundt pans by spraying with non stick cooking spray or bakers joy, and then evenly divide batter between the 2 pans. Place in preheated 350 degrees F. oven and bake for 1 hour to 1 hour 5 minutes or until toothpick comes out clean when inserted into center of cake.
• 11. Remove from oven and allow to cool for about 10 minutes then invert onto a cooling rack or platter. Serve plain with a cup of coffee, or add a glaze or frosting as desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans. Line bottoms with parchment paper, if desired.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the orange zest.
• Sift together the flour, salt, baking powder and baking soda. Add to the egg mixture, alternating with orange juice.
• Coarsely chop the cranberries.
• Pour the flour mixture into the mixing bowl alternately with the orange juice, mixing until just incorporated. Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine. Divide the batter evenly among prepared pans.
• Bake in the preheated oven for 30 minutes. Check for browning: cover the tops with aluminum foil to prevent them from becoming too dark. Bake until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more. Cool on wire racks.

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.

Steps:

• Preheat oven to 325°. Whisk together the first five ingredients. In another bowl, whisk orange juice, egg, water and butter. Stir into dry ingredients just until moistened. Fold in cranberries, pecans and orange zest. , Bake in a greased 9x5-in. loaf pan until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before removing from pan to a wire rack.

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.

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.