Orange Cranberry Pumpkin Quick Bread
User Reviews
5.0
6 reviews
Excellent
Orange Cranberry Pumpkin Quick Bread
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Less than 15 minutes to get this ultra moist bread in the oven!
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Ingredients
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- pinch of ginger
- pinch of cloves
- 3 cups sugar
- 1 orange
- 2 cups pumpkin puree, or use 1 15 oz. can
- 4 eggs
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup Chopped pecans or walnuts
- 1 heaping Tbsp. flour
Instructions
- Preheat oven to 350°F / 177°C.
- If using raw pumpkin, halve and remove seeds. Place in roasting dish pulp side down for about 1 hour. Let cool thoroughly. Remove meat and measure about 2 cups.
- Mix flour with baking soda, salt, cinnamon, nutmeg. ginger and cloves. Set aside.
- Quarter orange and remove seeds. Place pieces in food processor and pulse a few times. Rind pieces should not be too large, but I like some of them about pea size or slightly larger.
- Beat eggs in mixing bowl.
- Add pumpkin and orange and combine.
- Incorporate sugar into wet ingredients.
- Add dry ingredients about 1 cup at a time, just until mixed.
- Process cranberry in food processor, again, leave a few of the pieces pea sized or so. Place in a bowl.
- Process nuts in food processor. Add nuts to cranberries in the bowl and toss together with the tablespoon of flour. This helps to stop the fruit from floating to the top of the batter.
- Incorporate Cranberries and nuts to the batter by hand.
- Spray loaf pans with no stick spray.
- Fill loaf pans 2/3 full.
- Bake 45 minutes - 1 hour, depending on size of loaves, or until pick inserted in the center comes out clean.
- Allow loaves to cool on cooling rack in the pans for at least 1 hour. Then slide knife down the edges to loosen. If they are cool enough, they literally fall right out when turned upside down. Let loaves cool fully on rack.
- These freeze very well. after they are fully cool, wrap in plastic wrap and then in aluminum foil. Or you can wrap in freezer paper.
Equipments used:
Notes
- NOTES** If using the frozen pumpkin that you made with my How To Cook Pumpkin recipe, drain most of the water out of the bag, before added to mixing bowl.
- General Baking Tips:
- Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
- Always measure liquid ingredients with liquid measuring cup
- Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
- Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
- Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.
Nutrition Information
Show Details
Calories
200kcal
(10%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
2g
(3%)
Cholesterol
27mg
(9%)
Sodium
213mg
(9%)
Potassium
95mg
(3%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
3235IU
(65%)
Vitamin C
4.6mg
(5%)
Calcium
17mg
(2%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 24slices
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Cholesterol | 27mg | 9% |
| Sodium | 213mg | 9% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 3235IU | 65% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 17mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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