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.
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
- Cranberry Cornbread Muffins from Cheese Curd In Paradise
- Cranberry Cordial from Palatable Pastime
- Cranberry Martini from Art of Natural Living
- Cranberry Pulipongal from Magical Ingredients
- Cranberry Sauce with Bourbon and Orange from Hezzi-D's Books and Cooks
- Fall Harvest Bread from A Day in the Life on the Farm
- Holiday Baked Brie from A Kitchen Hoor's Adventures
- Rye Cranberry Chocolate Chunk Cookies from Karen's Kitchen Stories
- Skillet Cranberry Sauce with Port from Shockingly Delicious
- White Chocolate Glazed Cranberry Orange Scones from The Spiffy Cookie
Fall Harvest Bread
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
- Quarter the orange, leaving the peel on. Remove seeds, if any. Place into a food processor and pulse until finely chopped. Set aside.
- In large bowl of stand mixer, fitted with the paddle attachment, cream the butter and sugar until smooth.
- Add the eggs, one at a time, beating well after each.
- Turn mixer speed to low and stir in the pumpkin puree, water and minced orange.
- Sift together the flour, baking soda, baking powder, salt, cinnamon and cloves.
- Stir into the pumpkin mixture just until combined then stir in the nuts and cranberries.
- 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.
- 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
207.9Fat (grams)
7.1Sat. Fat (grams)
2.85Carbs (grams)
34.65Fiber (grams)
1.64Net carbs
33.01Sugar (grams)
20.83Protein (grams)
2.91Sodium (milligrams)
136.33Cholesterol (grams)
30.63
This bread has everything fall! I'm now craving this for breakfast!
ReplyDeleteGreat for breakfast Karen and the second loaf was turned into bread pudding for dessert last night. So good.
DeleteCranberries are such a classic holiday flavor. I am going to need a loaf or two of this ASAP!
ReplyDeleteThis is a wonderful and easy recipe Dorothy.
DeleteDefinitely a must make for fall!
ReplyDeleteSo good Inger.
DeleteOrange, pumpkin, cranberry, and pecans? So much flavor in this bread,
ReplyDeleteIt was amazing Chris.
DeleteI love the citrus, pumpkin, and cranberry flavors in this bread! This is a bread that we would love to have often in our home. Thanks for sharing the recipe.
ReplyDeleteyou are welcome Radha
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