Pumpkin Cranberry Bread/Cake Recipes

Pumpkin and Cranberry or Walnut Bread - Recipe
Adapted from Corn, by Olwen Woodier (Storey Books, 2002).

This moist and spicy quick bread is perfect for breakfast, coffee break or afternoon tea, after-school snack, or dessert. It's sweetened with healthful honey and apple juice, and it's totally melt-in-your-mouth delicious.

INGREDIENTS

1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup whole wheat flour
1/3 cup firmly packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup fresh or canned pumpkin puree
1/2 cup apple juice
1/2 cup honey
1/4 cup olive or vegetable oil or melted butter
2 eggs
3/4 cup dried cranberries or chopped walnuts or pecans

1. Preheat oven to 350F and grease a 9- by 5- by 3-inch loaf pan.

2. In a large bowl, combine the all-purpose flour, cornmeal, whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, and cloves.

3. In a separate bowl, beat together the pumpkin, apple juice, honey, oil, and eggs. Stir gently into the flour mixture until barely moistened. The batter will be lumpy.

4. Fold in the cranberries or nuts and spoon the batter into the prepared pan.

5. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool in the pan for 10 minutes. Remove the loaf and cool on a wire rack.

Serves 8-12.Helpful Hints
You can replace the cornmeal with whole wheat flour, if you prefer.


Pumpkin Bread Recipe
Pumpkin cranberry bread recipe is spiced with pumpkin pie spice.
INGREDIENTS:

2 1/4 cups flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
2 cups sugar
1 3/4 cups pumpkin pureé (15 oz can)
1/2 cup vegetable oil
1 cup fresh or dried cranberries

PREPARATION:
pumpkin pie spice recipe
Combine flour, spice, baking powder, and salt in bowl; stir to blend the dry ingredients well. Combine eggs, sugar, pumpkin, and oil in a mixing bowl. Stir in flour mixture, then stir in cranberries. Spoon into two greased and floured 9x5x2-inch loaf pans. Bake at 350° for 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Pumpkin Orange Cake

INGREDIENTS:
1 1/2 cups granulated sugar
1/2 cup shortening
1 cup pumpkin puree
2 eggs
1/3 cup frozen orange juice concentrate, thawed
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
whipped cream or whipped topping

PREPARATION:
In a mixing bowl with electric mixer, cream sugar and shortening. Beat in pumpkin puree, eggs, and undiluted orange juice concentrate. In another bowl, stir together the flour, baking powder, soda, salt, and spices. Beat dry ingredients into the pumpkin mixture. Spoon batter into a greased and floured 13x9-inch baking pan. Bake in a preheated 350° oven for 30 to 35 minutes.
Serves 8 to 12.