Mini Pumpkin Cranberry Breads Recipes

CRANBERRY PUMPKIN BREAD

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.

PUMPKIN CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
• In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
• Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
• Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)

MINI PUMPKIN CRANBERRY BREADS

Steps:

• Preheat oven to 350 degrees. Grease and flour 5 or 6 inch mini disposable loaf pans.
• Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
• Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl, beat until blended. Add pumpkin mixture to flour mixture, stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
• Bake 50 to 55 minutes or until wooden pick inserted into center comes out clean. Cool in pans on wire racks for 10 minutes, remove to wire racks to cool completely.