Titis Cranberry Walnut Pumpkin Bread Cake Recipes

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CRANBERRY-WALNUT PUMPKIN BREAD



Cranberry-Walnut Pumpkin Bread image

I love pumpkin spice bread, walnuts, and cranberries, and found this fantastic recipe at epicurious.com. It was published in Gourmet magazine in October 2003.

Provided by spatchcock

Categories     Quick Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 14

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter, room temperature
1 cup sugar, plus
1 tablespoon sugar
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup dried sweetened cranberries (I plan to use fresh.)
1/2 cup coarsely chopped walnuts

Steps:

  • Preheat oven to 350°F.
  • Butter 9 1/4x5 1/4x3-inch loaf pan.
  • Line bottom and 2 long sides with waxed paper.
  • Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend.
  • Using electric mixer, beat butter in large bowl until fluffy.
  • Gradually add 1 cup sugar, beating until blended.
  • Beat in eggs, 1 at a time.
  • Beat in pumpkin, then vanilla.
  • Beat in dry ingredients alternately with buttermilk in 2 additions each.
  • Fold in cranberries and nuts.
  • Transfer batter to pan.
  • Sprinkle with 1 tablespoon sugar.
  • Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes.
  • Cool bread in pan on rack 15 minutes.
  • Cut around bread at short ends to loosen from pan.
  • Turn bread out onto rack; peel off waxed paper.
  • Cool bread completely.
  • (Can be made 2 days ahead. Wrap and store at room temperature.).

Nutrition Facts : Calories 3179.6, Fat 122.5, SaturatedFat 52.1, Cholesterol 612.7, Sodium 3068.7, Carbohydrate 480.9, Fiber 15.2, Sugar 264.6, Protein 54.9

TITI'S CRANBERRY WALNUT PUMPKIN BREAD CAKE



Titi's Cranberry Walnut Pumpkin Bread Cake image

My Titi (auntie in Spanish) handed me down this recipe after I had this cake at her house during a Thanksgiving dinner, and I just to make it for my family at home. It's a great recipe that even my daughter loves! Now this cake makes its way onto my table every Thanksgiving dinner and everyone loves it. I even have a few copies of the recipe because someone always asks for it! Serve with a dollop of Cool Whip®.

Provided by DamaBonita

Categories     Pumpkin Cake

Time 50m

Yield 24

Number Of Ingredients 10

2 ¼ cups all-purpose flour
2 tablespoons baking powder
1 tablespoon pumpkin pie spice
½ teaspoon salt
2 cups white sugar
1 ¾ cups mashed pumpkin
½ cup vegetable oil
2 eggs
1 cup dried cranberries
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt®).
  • Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.
  • Beat sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. Slowly beat flour mixture into pumpkin mixture until batter is smooth. Fold in cranberries and walnuts. Pour into prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 32 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 219.6 mg, Sugar 20.6 g

CRANBERRY PUMPKIN BREAD



Cranberry Pumpkin Bread 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

Time 1h30m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

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, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 162mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY WALNUT PUMPKIN BREAD



Cranberry Walnut Pumpkin Bread image

This tasty bread is perfect for a Thanksgiving meal or any time of the year. I plant pumpkins in my garden, and this is one of my favorite ways to use them.

Provided by Taste of Home

Time 1h20m

Yield 1 loaf.

Number Of Ingredients 13

1 cup canned pumpkin
1 cup sugar
1/2 cup 2% milk
2 large eggs, room temperature
1/4 cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
1 cup fresh or frozen cranberries

Steps:

  • In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely.

Nutrition Facts : Calories 201 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 131mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.

TITI'S CRANBERRY WALNUT PUMPKIN BREAD CAKE



Titi's Cranberry Walnut Pumpkin Bread Cake image

My Titi (auntie in Spanish) handed me down this recipe after I had this cake at her house during a Thanksgiving dinner, and I just to make it for my family at home. It's a great recipe that even my daughter loves! Now this cake makes its way onto my table every Thanksgiving dinner and everyone loves it. I even have a few copies of the recipe because someone always asks for it! Serve with a dollop of Cool Whip®.

Provided by DamaBonita

Categories     Pumpkin Cake

Time 50m

Yield 24

Number Of Ingredients 10

2 ¼ cups all-purpose flour
2 tablespoons baking powder
1 tablespoon pumpkin pie spice
½ teaspoon salt
2 cups white sugar
1 ¾ cups mashed pumpkin
½ cup vegetable oil
2 eggs
1 cup dried cranberries
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt®).
  • Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.
  • Beat sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. Slowly beat flour mixture into pumpkin mixture until batter is smooth. Fold in cranberries and walnuts. Pour into prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 32 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 219.6 mg, Sugar 20.6 g

TITI'S CRANBERRY WALNUT PUMPKIN BREAD CAKE



Titi's Cranberry Walnut Pumpkin Bread Cake image

My Titi (auntie in Spanish) handed me down this recipe after I had this cake at her house during a Thanksgiving dinner, and I just to make it for my family at home. It's a great recipe that even my daughter loves! Now this cake makes its way onto my table every Thanksgiving dinner and everyone loves it. I even have a few copies of the recipe because someone always asks for it! Serve with a dollop of Cool Whip®.

Provided by DamaBonita

Categories     Pumpkin Cake

Time 50m

Yield 24

Number Of Ingredients 10

2 ¼ cups all-purpose flour
2 tablespoons baking powder
1 tablespoon pumpkin pie spice
½ teaspoon salt
2 cups white sugar
1 ¾ cups mashed pumpkin
½ cup vegetable oil
2 eggs
1 cup dried cranberries
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt®).
  • Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.
  • Beat sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. Slowly beat flour mixture into pumpkin mixture until batter is smooth. Fold in cranberries and walnuts. Pour into prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 32 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 219.6 mg, Sugar 20.6 g

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