Egg Nog is one of those foods that signal the beginning of the holiday season. I usually buy a few cartons during the Thanksgiving and Christmas holidays and typically have some extra—which is great, because it gives me an excuse to bake some egg nog goodies! Like these Egg Nog Mini Loaves, for example.Continue reading
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?