PUMPKIN ZUCCHINI RECIPES RECIPES

CRANBERRY PUMPKIN BREAD RECIPE: HOW TO MAKE IT

Cranberry Pumpkin Bread Recipe: How to Make It image

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

Total Time 01 hours 30 minutes

Prep Time 20 minutes

Cook Time 01 hours 10 minutes

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

Ingredients

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts

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, FatContent 6g fat (1g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 162mg sodium, CarbohydrateContent 32g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

CRANBERRY PUMPKIN BREAD RECIPE: HOW TO MAKE IT

Cranberry Pumpkin Bread Recipe: How to Make It image

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

Total Time 01 hours 30 minutes

Prep Time 20 minutes

Cook Time 01 hours 10 minutes

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

Ingredients

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts

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.

More about "pumpkin zucchini recipes recipes"

CRANBERRY PUMPKIN BREAD RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 30 minutes
Calories 197 calories per serving

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.

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