Best 6 Pumpkin Cranberry Nut Bread Recipes

PUMPKIN CRANBERRY NUT BREAD

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.

PUMPKIN CRANBERRY NUT BREAD

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.

TRUVIA ORANGE CRANBERRY PUMPKIN NUT 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.

PUMPKIN CRANBERRY NUT BREAD MIX IN A JAR

Steps:

• 1. In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, stirring until well blended. Place mixture into a 1-quart jar. Pack down this layer.
• 2. Add the brown sugar to the jar, firmly packing down.
• 3. Layer the granulated sugar on top of the brown sugar, firmly packing.
• 4. Layer the pecans and then the dried cranberries into the jar. Top with chocolate chips, if using.
• 5. Place lid tightly on jar. Makes base for one recipe of Pumpkin Cranberry Bread.
• 6. Attach the following instructions to the jar: Pumpkin Cranberry Bread 1 jar pumpkin cranberry bread mix 1 cup canned pumpkin puree (reserve remaining pumpkin for another use-it freezes well) 1/2 cup vegetable oil 2 eggs Heat oven to 350 degrees F. Grease and flour (or use spray) one 9 x 5-inch loaf pan (or 4 small loaf pans). In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended; set aside. Place contents of jar into a medium bowl; mix until well blended and brown sugar is no longer clumped. Add flour mixture into the pumpkin mixture, stirring until well blended. Pour batter into the prepared pan(s). Bake for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted wooden pick comes out clean and tops of loaves spring back when pressed.

PUMPKIN CRANBERRY NUT BREAD

Steps:

• 1. Preheat oven to 350. Combine dry ingredients and set aside.
• 2. In large mixing bowl, cream butter and both sugars. Beat in the eggs, one at a time.
• 3. Add the vanilla, pumpkin and grated peel to butter mixture.
• 4. Add the dry mixture in fourths to the butter mixture, mixing after each addition. Stir in cranberries and nuts.
• 5. Divide the batter between two 8 x 4 1/4 inch greased and floured load pans and bake at 350 for 55 to 65 minutes (check after 55 minutes for a toothpick to come out clean).

PUMPKIN CRANBERRY NUT BREAD

Steps:

• in med bowl, whisk eggs - whisk in pumpkin & oil - add dry ingreds & mix well - add cranberries & nuts - mix well - spread dough into a lightly sprayed or oiled 9x5x3" loaf pan - bake until toothpick comes out clean 50 - 60 mins - cool completely on rack, then remove fr pan & wrap in foil - bread will stay moist for several days