NEW ENGLAND HARVEST CRANBERRY PUMPKIN BREAD
Wonderful on a cold rainy day like I have here today. I have made this about 5 times since finding the recipe last year & always love it. I changed it from the original a little in the matter of spices & adding some flavoring. This is different than most other pumpkin cranberry breads in that it uses canned sauce so it is good year round if you don't have a frozen stash of cranberries. I haven't yet made it with the glaze. It is great without it spread with butter or Pumpkin Butter. You can sub 1 1/2 tblsp pumpkin pie spice for the spices but personally I like to be able to add a little more or less of whatever I may or may not be in the mood for.
Provided by JanetB-KY
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease two loaf pans. The original recipe didn't specify size; I use 9 inch pans.
- In large bowl, mix all dry ingredients thoroughly.
- In second large bowl combine all wet ingredients; mix thoroughly.
- Pour wet ingredients into bowl of dry ingredients. Mix just until thoroughly combined. Do not overmix as this will cause tough bread.
- Bake at 350 for approximately 60 minutes or until sharp knife inserted in center comes out clean. If neccessary, cover lightly with foil during the last 20 minutes to prevent the edges from burning.
- Let cool in pans for ten minutes then turn out onto racks to finish cooling.
- Glaze: Mix one cup powdered sugar, 1/4 cup orange juice concentrate, and 1/8 tsp allspice. Drizzle over cooled breads.
Nutrition Facts : Calories 314.8, Fat 9.5, SaturatedFat 1.3, Sodium 298.5, Carbohydrate 55.4, Fiber 1.5, Sugar 32.2, Protein 3.2
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Kyleigh Cloud
[email protected]This bread is a great make-ahead breakfast or snack.
trayton thegod13
[email protected]I added a little bit of chopped walnuts to this bread and it was delicious!
danyil danyil
[email protected]This bread is so moist and flavorful, it's hard to believe it's gluten-free!
George Abonyo
[email protected]I made this bread in a mini loaf pan and it was perfect for individual servings.
Md Monuwar
[email protected]This bread is a great way to use up leftover pumpkin puree.
Faizan Sattar
[email protected]I love the combination of cranberries and pumpkin in this bread. It's so unique and delicious.
Khadiza Bithi
[email protected]This bread is perfect for fall! It's so moist and flavorful.
Avaiz Khan
[email protected]I've made this bread several times and it always turns out great. It's a family favorite.
Cyropedia Team
[email protected]This bread is a must-try! It's so delicious and easy to make.
Lesley Calnun
[email protected]I made this bread for a party and it was a huge success! Everyone loved it.
Saima Kashif
[email protected]This is the best pumpkin bread I've ever had! It's so moist and flavorful. I will definitely be making it again.
Mola Ha
[email protected]I love this bread! It's so moist and flavorful. I always add a little extra pumpkin spice to it.
ODAIN HALL
[email protected]This bread is amazing! I've made it several times and it always turns out great. It's a favorite of my family and friends.
Prem Sagar
[email protected]I made this bread for Thanksgiving and it was a hit! Everyone loved it. It was so easy to make and it turned out perfectly.
Tsaone Morapedi
[email protected]This bread was so delicious! It was moist and flavorful, and the cranberries and pumpkin gave it a nice festive touch. I will definitely be making this again!