Tag Archives: Pumpkin bread

Cranberry Pumpkin Bread and Mini Loaves

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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.

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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.

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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.

Chocolate Chip Pumpkin Bread and Mini Loaves

I’ve been wanting to make pumpkin bread with chocolate chips in it for quite some time and I thought while I was at it, I’d make some mini-loaves too. Mini-loaves make great food gifts for the holidays, and just about everyone I know loves pumpkin bread and chocolate chips. So you can’t go wrong when you put them together!

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Pumpkin Banana Bread with Pumpkin Glaze

I really like pumpkin bread. And I really like banana bread, too! I had some ripe bananas I was needing to use up, so I decided to try making Pumpkin Banana Bread. I was really happy with how it turned out! It’s a wonderfully moist bread (how could it not be with pumpkin and bananas in it?) and not overly sweet, so it’s perfect for breakfast or brunch (or any time of day, for that matter).

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Pumpkin-Apple Bread with Apple Cider Glaze

If you have time to do some fall baking, you may want to try this Pumpkin-Apple Bread. One great thing about quick breads is that they’re easy to make…just mix up the batter and pour it in the pan! This Pumpkin-Apple Bread also has a streusel topping and a glaze, so it’s a little more involved, but it’s totally worth the little bit of extra time!

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