I really like making quick breads in the cold weather months because, while they’re baking in the oven, my kitchen gets a little warmer and cozier. The aroma of something baking also adds to the coziness! So I made this Cranberry Nut Cream Cheese Bread—I’ve never made cranberry bread with cream cheese in it, but I thought it would make a nice moist loaf…and it does!
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If you’re wanting to make cornbread during the holidays, this Maple-Cranberry Cornbread is perfect for this time of year! It has a light sweetness from the maple syrup and brown sugar mixed into the batter, plus the nice tartness of the fresh cranberries—so you have a combination of lightly-sweet and tart flavors!
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If you’re in need of another side dish for your menu, these colorful Cranberry Sweet Potatoes would look great on your holiday table—and they taste great, too! They’re sweetened with a little maple syrup and brown sugar, and have a touch of tartness from the fresh cranberries. It’s a great combination of flavors!
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I love baking with fresh cranberries and I just had to make something with them! Muffins seemed like a good idea, and in addition to using fresh cranberries, I added some orange extract to give these muffins a subtle orange flavor. You could also add orange zest if you wanted to.
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I hadn’t made anything with fresh cranberries yet this year, so I decided it was time to do something about that! Plus, I still needed to make more mini-loaves for holiday giving. My Chocolate Chip Pumpkin Bread turned out well, so I decided to try making some pumpkin bread with fresh cranberries added in–it sounded like a great combination for the holidays! These loaves baked up so nicely, with rounded tops and a dense, moist texture. The fresh cranberries add to the moistness and flavor.
This recipe will make one 9 x 5″ loaf or three 5 x 3″ mini loaves…or double the recipe and make a large loaf for you and your family and 3 mini loaves for giving away! If you do double the recipe, make sure you use an extra-large bowl for easier mixing.
CRANBERRY PUMPKIN BREAD AND MINI LOAVES by NancyC
Makes one (9 x 5″) loaf or three (5 x 3″) mini loaves
- 1 3/4 cups all-purpose unbleached flour
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup light olive oil (or non-GMO canola oil)
- 2 large eggs
- 1 1/4 cups coarsely chopped fresh cranberries
Preheat oven to 350˚F. Grease and flour one 9 x 5″ loaf pan or three 5 x 3″ mini loaf pans; set aside.
In large bowl, blend the flour, granulated sugar, and brown sugar together; then add the spices, baking soda, baking powder, and salt, blending everything well.
In medium bowl, blend the pumpkin puree, light olive oil, and eggs, mixing well. Add this mixture to dry ingredients in large bowl, blending well (batter will be thick). Fold in the chopped cranberries, stirring until evenly distributed in batter.
Spoon batter into prepared 9 x 5″ loaf pan or 3 mini loaf pans.
For 9 x 5″ loaf: Bake at 350˚F for 55 minutes or until toothpick inserted in center comes out clean.
For 3 mini loaves: Bake at 350˚F for 35 minutes, or until toothpick inserted in centers comes out clean.
Remove from oven and cool in pan or pans for 10 minutes, then remove and cool completely on wire rack.
If you’re giving these loaves as gifts, wrap them individually in plastic wrap and add a ribbon around them tied in a knot or bow to make them look extra special! For inspiration, see these wrapped mini loaves here.
I still have more holiday baking I need to do–wish I had more time! Are you getting all the baking done you want to this season?
Linked to Inspire Me Monday at Create with Joy and Inspiration Monday at Your Homebased Mom.
NancyC 