PUMPKIN CRANBERRY NUT BREAD RECIPES

PUMPKIN CRANBERRY NUT BREAD RECIPE - FOOD.COM

Pumpkin Cranberry Nut Bread Recipe - Food.com image

Make and share this Pumpkin Cranberry Nut Bread recipe from Food.com.

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 2 8, 24 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup unsalted butter, softened
2 cups granulated sugar
3 eggs
1 (15 ounce) can solid-pack pumpkin
1 1/2 teaspoons orange zest, minced
3 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup walnuts, chopped
1 cup cranberries, chopped (fresh or frozen)

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.

Nutrition Facts : Calories 229.8, FatContent 9.7, SaturatedFatContent 4.2, CholesterolContent 38.5, SodiumContent 167.5, CarbohydrateContent 33.2, FiberContent 1.2, SugarContent 17.2, ProteinContent 3.7

PUMPKIN CRANBERRY NUT BREAD RECIPE: HOW TO MAKE IT

Pumpkin Cranberry Nut Bread Recipe: How to Make It image

This bread has a terrific combination of flavors that's perfect for the holidays. I like to make and freeze loaves to share with friends and neighbors.

Provided by Taste of Home

Total Time 01 hours 15 minutes

Prep Time 10 minutes

Cook Time 01 hours 05 minutes

Yield 2 loaves (12 slices each).

Number Of Ingredients 12

Ingredients

3/4 cup butter, softened
2 cups sugar
3 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 teaspoons grated orange zest
3-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped walnuts
1 cup chopped fresh or frozen cranberries

Steps:

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and orange zest (mixture will appear curdled). Combine the flour, cinnamon, salt, baking soda and baking powder; add to pumpkin mixture just until moistened. Fold in walnuts and cranberries. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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