Best 3 Moms Fresh Cranberry Pumpkin Bread Recipes
Baking a delightful cranberry pumpkin bread is a delightful and wholesome experience, especially when it's your mom's cherished recipe. This classic treat offers a burst of fall flavors with moist, tender crumb. Cranberries' tartness blends beautifully with pumpkin's sweet richness, creating a symphony of flavors that warms the heart and soul. Whether it's a comforting breakfast, a sweet afternoon treat, or a festive holiday dessert, embark on this culinary journey to discover the best recipe for "Mom's Fresh Cranberry Pumpkin Bread."
Here are our top 3 tried and tested recipes!
MOM'S FRESH CRANBERRY-PUMPKIN BREAD
Many years ago, I was putting together my first cookbook of memorable recipes. This one was from my mom and remains one of my all-time favorites! Freezes well. Delicious warm or cooled.
Provided by NancyLou
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h25m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.
- Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
- Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 7.1 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 188.5 mg, Sugar 26.8 g
MOM'S FRESH CRANBERRY-PUMPKIN BREAD
Many years ago, I was putting together my first cookbook of memorable recipes. This one was from my mom and remains one of my all-time favorites! Freezes well. Delicious warm or cooled.
Provided by NancyLou
Categories Pumpkin Bread
Time 1h25m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.
- Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
- Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 7.1 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 188.5 mg, Sugar 26.8 g
CRANBERRY PUMPKIN BREAD
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
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.
Tips:
- Use fresh cranberries: Fresh cranberries have a tart flavor that pairs perfectly with the sweet pumpkin. If you can't find fresh cranberries, you can use frozen cranberries. Just thaw them before using.
- Don't overmix the batter: Overmixing the batter will make the bread tough. Mix just until the ingredients are combined.
- Use a loaf pan that is at least 9x5 inches: A smaller loaf pan will make the bread too thick, and it will not cook evenly. If you only have a smaller loaf pan, you can divide the batter between two loaf pans.
- Bake the bread until a toothpick inserted into the center comes out clean: This usually takes about 60-70 minutes. If the toothpick comes out with wet batter, continue baking for a few more minutes.
- Let the bread cool completely before slicing: This will help the bread hold its shape.
Conclusion:
This cranberry pumpkin bread is a delicious and festive treat that is perfect for fall and winter gatherings. It is easy to make and can be made ahead of time. With its moist texture, sweet and tart flavor, and festive appearance, this bread is sure to be a hit with everyone who tries it.
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