PUMPKIN-CRANBERRY-ORANGE GINGERBREAD LOAF
Packed with all the flavors of Thanksgiving and Christmas, this will be a great addition to your holiday fare. Pumpkin, pecans, orange, cranberry, and of course ginger, all blend together for a tasty treat for the holidays, but so yummy you'll want it anytime of the year. Also great as muffins.
Provided by Naomi Boyko
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and lightly dust the bottom with flour.
- Zest the entire orange, avoiding the white (pith). Peel and section the orange and remove all seeds. Chop orange pulp in the bowl of a food processor or blender until fine. Reserve with the zest.
- Cream sugar and butter together in a large bowl with an electric mixer until very well combined. Beat in eggs, one at a time, until thoroughly incorporated. Stir in pumpkin, reserved chopped orange and zest, orange juice, and grated ginger.
- Whisk flour, ginger, baking soda, cinnamon, baking powder, and salt together in a separate bowl. Stir into the wet batter until almost all is moistened, but do not overwork. Fold in dried cranberries and pecans. Turn into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan, on a wire rack, for 15 minutes. Remove from the pan and let cool completely on the wire rack before wrapping.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 55.7 g, Cholesterol 51.3 mg, Fat 13.6 g, Fiber 3.2 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 315.1 mg, Sugar 36.2 g
PUMPKIN CRANBERRY LOAF
Provided by Molly Yeh
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
- Put the butter in a small skillet over medium-low heat. Melt the butter and let simmer until the butter browns (you'll see tiny tan/light brown specks at the bottom of the skillet and the butter will smell nutty), 5 to 8 minutes. Remove from the heat and let cool completely.
- Combine the brown butter, pumpkin, brown sugar, maple syrup, vanilla and eggs in a large bowl. Whisk until smooth. Whisk together the all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, salt and baking soda in a separate bowl. Add to the wet ingredients and whisk until smooth (but don't overmix). Scrape into the prepared loaf pan and smooth the top. Press the cranberries into the top and sprinkle evenly with the turbinado sugar.
- Bake until the top is browned and crusty and a tester inserted in the center comes out clean, 50 to 55 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
PUMPKIN GINGERBREAD
Wonderfully flavorful and fragrant bread for the holidays.
Provided by frosty
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g
VEGAN CRANBERRY PUMPKIN BREAD
This recipe originally had eggs and butter in it, but I think the vegan version is just as good. Plus it's very low in saturated fat and has no cholesterol. The pumpkin keeps it moist, the cornmeal give it a great texture, and the cranberries are marvelously tart. A great fall dessert. The traditional look is to bake this in a loaf pan but I think it holds together better and has a better texture when baked in a cake pan. Substitutions: You can leave the orange zest out, but it won't be nearly as good! You can also substitute vegetable oil for the canola oil, but it will be less healthy. I think frozen cranberries will work as well as fresh. Just process them like you would the fresh cranberries. Note to reviewers: As I've played with this recipe I've kept upping the cranberries and decreasing the sugar. If anyone tests it with more pumpkin and cranberry and less sugar and it turns out well please let me know.
Provided by paperfreeme
Categories Quick Breads
Time 55m
Yield 16 small squares
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Lightly coat a 9 inch square (or round) cake pan with vegetable oil spray.
- In the work bowl of a food processor, process the cranberries a few times until approximately quartered (or chop them by hand). Transfer the cranberries to a small bowl.
- Add the dry ingredients (flour, sugar, salt, baking soda and powder, and spices) to the bowl of the food processor and process briefly to blend.
- In a large mixing bowl, mix together the remaining (wet) ingredients. Then add in the dry ingredients and cranberries to the mixing bowl, using the muffin method to combine (e.g., mix as little as possible, leaving the batter airy and light). Scrape the batter into the prepared pan.
- Bake until the bread has shrunk slightly away from the sides of the pan and a tester inserted in the center comes out clean (about 45 minutes, or 55 if using a loaf pan). If you cool it in the pan briefly (for about 5 minutes) it will be easier to remove it from the pan, but do not leave it sitting in the pan too long or it will get soggy on the bottom. Turn onto a rack to cool completely before putting in a airtight container, where it will keep for about 4 days, after which it begins to dry out.
Nutrition Facts : Calories 136.2, Fat 4.6, SaturatedFat 0.4, Sodium 177.2, Carbohydrate 22.8, Fiber 1.6, Sugar 10.4, Protein 1.6
CRANBERRY ORANGE LOAF
I'm a true morning person who loves entertaining at breakfast. It's so much fun to get up early, set a pretty table and share a delicious breakfast with friends.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf or 2 mini loaves.
Number Of Ingredients 12
Steps:
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat egg; add orange juice, peel, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries and nuts. Spoon into a greased 9x5-in. loaf pan or two 5x2-1/2x2-in. mini-loaf pans. Bake at 325° for 1 hour or until bread tests done. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts :
ORANGE-CRANBERRY-DATE PUMPKIN CAKE
Try this soft fruity pumpkin cake. When I saw the contest ingredients that could be used in baked goods, orange and pumpkin immediately came to mind to tie them all together. What I came up with is extra special for you to bake and give to family and friends during the Holidays. You can easily make this in 12 muffin tins or double it in a bundt pan. For gift giving, mini loaf pans are nice. I'm giving you a choice of 3 delicious toppings: dust with confectioner's sugar, frost it with neufchatel frosting or ice it with white chocolate icing. Or you can make multiple loafs and try all 3! This gets even better after it sits for a couple of days, the spice and orange flavors come out more.
Provided by Engrossed
Categories Dessert
Time 1h20m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 35
Steps:
- Preheat oven to 350°F Grease a loaf pan.
- In a large bowl, beat together pumpkin, eggs, oil, vanilla, sugars, orange zest and grated ginger. Be sure to scrape the sides and bottom of the bowl.
- In a small bowl, whisk dry ingredients together. Beat into wet mixture until well combined. Be sure to scrape the sides and bottom of the bowl.
- Stir in cranberries, dates, and pecans, if desired.
- Pour into greased loaf pan and bake for 60-70 minutes, until tests clean.
- Let cool in pan for 10 minutes and then loosen edges with a butter knife and turn out onto a cooling rack.
- To serve: Dust cooled cake with powdered sugar or frost with frosting or drizzle with icing.
- Optional Frosting: Cream neufchatel and butter together. Beat in vanilla, orange zest and nutmeg. Beat in confectioner's sugar until right consistency is reached. Add orange juice if it becomes too thick. Frost cake with frosting and sprinkle pecans over the frosting, if desired. You can also cut the loaf in half and frost in between layers.
- Optional Icing: In a 1-2 cup pyrex, melt butter and white chocolate chips in the microwave for 60 seconds. Stir until smooth with a fork. Stir in nutmeg and orange zest. Stir in milk and confectioner's sugar until smooth. Drizzle over cake.
- Wrap cooled loaf with plastic wrap or foil and store at room temperature or refrigerate. Refrigerate if frosted or iced.
- To freeze: Wrap cooled loaf tightly with plastic wrap or foil and place in a Ziploc bag and freeze it for gift giving at a later date. If you frost or ice it, you can put it on a cookie sheet and freeze it until firm, then wrap it and place in a Ziploc bag.
More about "pumpkin cranberry orange gingerbread loaf recipes"
CRANBERRY-ORANGE PUMPKIN BREAD - A GRANDE LIFE
From agrandelife.net
BEST PUMPKIN CRANBERRY LOAF RECIPES - FOOD NETWORK …
From foodnetwork.ca
2.9/5 (257)Servings 1
CRANBERRY ORANGE LOAF WITH ORANGE FROSTING RECIPE
From cookingwithruthie.com
VEGAN GINGERBREAD LOAF - LOVING IT VEGAN
From lovingitvegan.com
LIBBY'S RIDICULOUSLY MOIST PUMPKIN CRANBERRY BREAD - JAM HANDS
From jamhands.net
PUMPKIN-CRANBERRY-ORANGE GINGERBREAD LOAF | RECIPE | BAKING …
From pinterest.com
PUMPKIN CRANBERRY ORANGE GINGERBREAD LOAF FOOD
From homeandrecipe.com
KETO PUMPKIN CRANBERRY BREAD · FITTOSERVE GROUP
From fittoservegroup.com
PUMPKIN CRANBERRY BREAD RECIPE (W/FRESH CRANBERRIES) - DINNER, …
From dinnerthendessert.com
PUMPKIN GINGERBREAD WITH ORANGE GLAZE RECIPE - KING …
From kingarthurbaking.com
PUMPKIN-CRANBERRY-ORANGE GINGERBREAD LOAF - EASY COOK FIND
From easycookfind.com
PUMPKIN-CRANBERRY-ORANGE GINGERBREAD LOAF PHOTOS
From allrecipes.com
PUMPKIN CRANBERRY PRETZEL BREAD GREAT AMERICAN COOKIES
From recipesmanuals.com
PUMPKIN-CRANBERRY-ORANGE GINGERBREAD LOAF | RECIPE
From pinterest.com
PUMPKIN GINGERBREAD WITH STEVIA - MORGAN SISTERS RECIPES
From morgansistersrecipes.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
THE BEST GINGERBREAD LOAF RECIPE - CHEF SAVVY
From chefsavvy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love