Monday, November 14, 2022

Fall Harvest Bread #CranberryWeek

This delicious, seasonal quick bread is chock full of citrus, pumpkin, nuts, cranberries and warm spices.  It is superb paired with soup, buttered for breakfast or sliced as a snack.  

Fall Harvest Bread

Today is the first day of three as we celebrate Cranberry Week........

Christie of A Kitchen Hoor's Adventures is hosting this event and has invited us to join her in this seasonal swap.  You will find plenty of holiday recipe inspiration!!

Welcome to #CranberryWeek where we celebrate all things cranberry! We have 11 bloggers sharing over 25 recipes this week. There are sweets, savories, and even a few beverages this week. Make sure to follow #CranberryWeek on social media to see all the delicious recipes we’re sharing this week.

Monday’s Cranberry Recipes

Fall Harvest Bread

I love making sweet breads during the holidays.  This bread has all the fall flavors that you celebrate at Thanksgiving, making it a perfect addition to your menu.  

Fall Harvest Bread

This recipe makes 2 large loaves.  Of course, you can make 4 half loaves or 8 mini loaves for gift giving.  Your family and friends will love you for it.  

Fall Harvest Bread pin

I  chose to make two full size loaves.  I served one to our daughter, Nicole and her husband, when they joined us for dinner one evening.  I knew that I was going to repurpose the second loaf into an amazing dessert that I will be sharing with you on Thursday so stay tuned for that!!!



Breads, Quick Bread, Pumpkin, Cranberries, Pecans
Breads
American
Yield: 16 servings
Author: Wendy Klik
Fall Harvest Bread

Fall Harvest Bread

This delicious, seasonal quick bread is chock full of citrus, pumpkin, nuts, cranberries and warm spices. It is superb paired with soup, buttered for breakfast or sliced as a snack.
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

  • 1 navel orange
  • 1/3 c. butter, room temperature
  • 1 1/3 c. sugar
  • 2 eggs
  • 1 c. pumpkin puree
  • 1/3 c. water
  • 2 c. flour
  • 1 t. baking soda
  • 1/2 t. baking powder
  • pinch of salt
  • 3/4 t. cinnamon
  • 1/4 t. cloves
  • 1/2 c. chopped pecans
  • 1/2 c. dried cranberries

Instructions

  1. Quarter the orange, leaving the peel on. Remove seeds, if any. Place into a food processor and pulse until finely chopped. Set aside.
  2. In large bowl of stand mixer, fitted with the paddle attachment, cream the butter and sugar until smooth.
  3. Add the eggs, one at a time, beating well after each.
  4. Turn mixer speed to low and stir in the pumpkin puree, water and minced orange.
  5. Sift together the flour, baking soda, baking powder, salt, cinnamon and cloves.
  6. Stir into the pumpkin mixture just until combined then stir in the nuts and cranberries.
  7. Pour into 2 loaf pans that have been treated with baking spray and bake in a preheated 350* oven for 50-60 minutes, until a skewer inserted removes cleanly.
  8. Let cool in pan for 10-15 minutes before turning onto a wire rack to cool completely.

Notes

Adapted from a recipe by Cuisinart

Nutrition Facts

Calories

207.9

Fat (grams)

7.1

Sat. Fat (grams)

2.85

Carbs (grams)

34.65

Fiber (grams)

1.64

Net carbs

33.01

Sugar (grams)

20.83

Protein (grams)

2.91

Sodium (milligrams)

136.33

Cholesterol (grams)

30.63

8 comments:

  1. This bread has everything fall! I'm now craving this for breakfast!

    ReplyDelete
    Replies
    1. Great for breakfast Karen and the second loaf was turned into bread pudding for dessert last night. So good.

      Delete
  2. Cranberries are such a classic holiday flavor. I am going to need a loaf or two of this ASAP!

    ReplyDelete
  3. Definitely a must make for fall!

    ReplyDelete
  4. Orange, pumpkin, cranberry, and pecans? So much flavor in this bread,

    ReplyDelete

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