Colorful Cranberry Pumpkin Bread Recipe

5 3 2
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Colorful Cranberry Pumpkin Bread Recipe

Read Reviews
5 3 2
Publisher Photo
This is a fun way to use pumpkin and cranberries, two ingredients that pop up regularly on holiday menus. The bread has a fine texture and pretty color.
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 4-1/2 cups all-purpose flour
  • 4-1/2 cups sugar
  • 2 tablespoons plus 1-1/2 teaspoons pumpkin pie spice
  • 3 teaspoons baking soda
  • 2-1/4 teaspoons salt
  • 1-1/2 cups dried cranberries
  • ADDITIONAL INGREDIENTS (for each loaf):
  • 2 eggs
  • 3/4 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 1/4 cup orange juice
  • GLAZE (optional):
  • 1 cup confectioners' sugar
  • 4 teaspoons milk

Directions

In a large bowl, combine the first six ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 3 batches (about 10-1/2 cups total).
To prepare bread: Place 3-1/2 cups mix in a large bowl. In another bowl, combine the eggs, pumpkin, oil and orange juice; stir into dry ingredients just until moistened.
Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, combine glaze ingredients; drizzle over bread. Yield: 1 loaf.
Editor's Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Originally published as Cranberry Pumpkin Bread in Country Woman Christmas Annual 2006, p34

Nutritional Facts

1 slice: 202 calories, 8g fat (1g saturated fat), 27mg cholesterol, 198mg sodium, 32g carbohydrate (22g sugars, 1g fiber), 2g protein.

  • 4-1/2 cups all-purpose flour
  • 4-1/2 cups sugar
  • 2 tablespoons plus 1-1/2 teaspoons pumpkin pie spice
  • 3 teaspoons baking soda
  • 2-1/4 teaspoons salt
  • 1-1/2 cups dried cranberries
  • ADDITIONAL INGREDIENTS (for each loaf):
  • 2 eggs
  • 3/4 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 1/4 cup orange juice
  • GLAZE (optional):
  • 1 cup confectioners' sugar
  • 4 teaspoons milk
  1. In a large bowl, combine the first six ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 3 batches (about 10-1/2 cups total).
  2. To prepare bread: Place 3-1/2 cups mix in a large bowl. In another bowl, combine the eggs, pumpkin, oil and orange juice; stir into dry ingredients just until moistened.
  3. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, combine glaze ingredients; drizzle over bread. Yield: 1 loaf.
Editor's Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Originally published as Cranberry Pumpkin Bread in Country Woman Christmas Annual 2006, p34

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MY REVIEW
[email protected] User ID: 1338735 106840
Reviewed Nov. 27, 2010

"This bread was great! Very moist and good with and without the glaze."

MY REVIEW
lvpoohbr2 User ID: 1524713 160407
Reviewed Oct. 15, 2009

"I have not tried this recipe and have accidentally rated it a 5. I meant to rate the recipe listed previous to this one. My apologies."

MY REVIEW
lvpoohbr2 User ID: 1524713 76742
Reviewed Oct. 15, 2009

"I have been making this recipe since Sept. of 1998 when it first appeared in Country Woman. I love it and give it out as gifts every year. I get raves about how wonderful it is! It is definitely a recipe that my kids and my kids kids will be making. Ü"

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