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Cranberry Pumpkin Bread
2 Loaves
100% would make this recipe for Cranberry Pumpkin Bread again.
A deliciously dense, moist pumpkin bread that is studded with tart, ruby red cranberries. Fabulous for breakfast or as a snack, festive enough to include on a holiday table and makes a terrific tea bread all autumn long. Simply a delicious, irresistibly moist and flavorful bread...it also freezes well!
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Cranberry Pumpkin Bread Ingredients
3 1/2 cups unbleached
all-purpose flour
1 can (16 oz) solid pack
pumpkin
2 teaspoons
baking soda
1 can (16 oz) whole berry
cranberry
sauce
2 teaspoons
pumpkin
pie spice
3/4 cup pecans or
walnut
s, coarsely chopped and toasted (optional)
3/4 teaspoon
salt
3/4 cups raw
cranberries
, fresh or frozen, halved or coarsely chopped (optional)
1 teaspoon
baking powder
--
Orange
Glaze (optional) --
1 2/3 cups
sugar
1 cup
powdered sugar
2/3 cup
vegetable Oil
1/4 cup
orange juice
concentrate, undiluted
4 large
eggs
, at room temperature
1/8 teaspoon ground
allspice
Instructions for Cranberry Pumpkin Bread
Preheat oven to 350 degrees F. Grease two 9- by 5-inch loaf pan, dust with flour, tapping out excess.
Spread chopped nuts on baking sheet, toast until fragrant, 5 to 10 minutes. Set aside to cool.
In a mini-food processor, process raw cranberries until coarsely chopped, or chop by hand. Set aside.
Whisk flour, baking soda, pumpkin pie spice, salt and baking powder together in a large bowl. In a medium bowl, combine oil and sugar together with an electric mixer. Add eggs, one at a time, beating well after each addition, until light and fluffy. Beat in pumpkin and cranberry sauce, until smooth. Lightly fold pumpkin mixture into dry ingredients with a spatula until just combined and batter looks thick and chunky. Fold in nuts and raw cranberries, if desired. Scrape batter into prepared loaf pans.
Bake until golden brown, bread has shrunk slightly away from sides of pan and a tester inserted in center comes out clean, 60 to 65 minutes. Cool in pan for 5 minutes, transfer to wire rack to cool. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days or frozen for up to 2 weeks.)
For glaze: In a small bowl, mix 1 cup powdered sugar, 1/4 cup (thawed) undiluted orange juice concentrate and 1/8 teaspoon ground allspice until smooth. Drizzle over bread just before serving, if desired.
Main Ingredient:
Pumpkin
Cuisine:
American-South
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I can't wait to try this. I usually start baking and freezing breads for the holidays in late Oct. to early Nov. This is one I will definately be making. The picture is great also!
Beachbumette
on Sep 23 2007 5:04PM
[I made edits to this recipe.]
sgrishka
on Sep 22 2007 5:19PM
Total Time: 1:25
Active time: 0:20
[I posted this recipe.]
sgrishka
on Sep 22 2007 4:57PM
Total Time: 1:25
Active time: 0:20
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