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.
- Ready In:
- 1hr 10mins
- 3 1⁄2 cups all-purpose flour
- 1 2⁄3 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3⁄4 teaspoon salt
- 1 tablespoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon allspice
- 1 teaspoon ginger
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 (16 ounce) can whole berry cranberry sauce
- 1 (16 ounce) can pumpkin
- 2⁄3 cup vegetable oil
- 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.
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Wow! This was absolutely wonderful! Moist and delicious and enjoyed by everyone. Would be perfect for sharing during the holidays. The glaze is incredible and really adds lots of flavor, so be sure not to skip it. It also looks beautiful on the loaves. Allspice gives just a hint of spice and orange juice concentrate really packs a punch. Be careful, ingredients for the glaze are listed within the recipe so I almost overlooked it. This recipe makes 2 large loaves with only 2/3 cup oil. I would consider that lowfat and heart-healthy. I also used 9-inch loaf pans. At some point I bought a bunch of cans or organic whole berry cranberry sauce and have been trying to use it up. This is my favorite recipe by far. Thanks for sharing the recipe!2Reply
Great way to use up leftover cranberry sauce from the church dinner, and frozen buttercup squash. For half of the flour I used whole wheat pastry flour, and used sucanat for half the sugar, and also cut down the total amount of sugar quite a bit. It was still very sweet from the cran sauce. I also used a little ground flax for some of the flour. Impressive recipe I will forward to my friend who has egg and milk allergies in her home; you don't even miss those ingredients. I made mini-muffins and didn't have time for the glaze.Reply