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How To make Orange Glazed Cranberry Pumpkin Bread
3 1/2 c All purpose flour
1 2/3 c Sugar
2 ts Baking soda
2 ts Pumpkin pie spice
3/4 ts Salt
1 ts Baking powder
1 cn Whole berry cranberry sauce
3/4 c Chopped pecans
2/3 c Vegetable oil
4 Eggs
Preheat Oven to 350 degrees. Generously grease two (2) 9 1/4" x 5 1/4" x 2" loaf pans. In a large bowl, mix together flour, sugar, baking soda, pumpkin pie spice, salt and baking powder. I a second bowl stir together remaining ingredients until well mixed. Add pumpkin mixture to flour mixture and stir until all ingredients are well moistened. Pour batter into loaf pans. Bake 65 minutes or until breads test done with wooden pick. Cool in pans 10 minutes then remove to cooling racks. Completely cool breads then
drizzle glaze over top and sides. Makes 2 loaves. Glaze: In a small bowl, with fork, mix 1 cup powdered sugar, 1/4 cup undiluted orange juice concentrate and 1/8 teaspoon allspice, until smooth. Drizzle over the cooled breads. (To be perfectly accurate I use this orange juice glaze on many items during the course of 2 weeks, so I use a 6 oz can of frozen oj concentrate, effectively tripling the recipe. This is a hint). *use Ocean-Spray 16 oz can, if available.
How To make Orange Glazed Cranberry Pumpkin Bread's Videos
Enri's PUMPKIN SPICE BREAD with Orange Zest Recipe
Fall is in the air, and in this video, I show you how to make the most delicious, not too sweet, moist pumpkin-spice bread. Perfect for breakfast, snacks, and dessert, this pumpkin bread also makes a nice homemade present. I hope it will become a staple in your kitchen as it's in mine. Save this video so you can have this recipe handy for your Thanksgiving gathering.
#PumpkinSpiceBread #PumpkinBread #byenrilemoine
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Cranberry Pumpkin Bread
Dry Ingredients: 3 1/2 cups flour, 2tsp. baking soda, 3/4 tsp. salt, 1 2/3 cup sugar, 2 tsp. pumpkin pie spice, 1 tsp. baking powder. Whisk all the dry ingredients together in a large bowl. Once combined, add the wet ingredients: 4 eggs (beaten), 2/3 cup oil, 1 (16oz. can) pumpkin puree, 1 (16oz) can whole cranberries. Gently mix until combined. Pour into 2 9x5 loaf pans and bake at 350 for 60-80 minutes
Orange Pumpkin Chocolate Chip Bread | Limoneira
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Produced in Partnership With: Megan Roosevelt, RDN & Healthy Grocery Girl | HealthyGroceryGirl.com
How to Make Pumpkin Orange Cranberry Bread : Healthy Pumpkin Recipes
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The great thing about adding pumpkin puree in a bread like this is it takes the place of the fats and oils. Make pumpkin orange cranberry bread with help from a nationally recognized expert and sought after speaker on gluten-free cooking and living in this free video clip.
Expert: Jules Shepard
Filmmaker: Ed Candelora
Series Description: If you're a lover of all things pumpkin, there are a few basic pumpkin recipes that you're definitely going to want to know more about. Learn about healthy pumpkin recipes with help from a nationally recognized expert and sought after speaker on gluten-free cooking and living in this free video series.
Pumpkin Bread recipe | Elmi’s Plate
Try this perfect moist pumpkin bread recipe. This is one of the best autumn recipes. Orange zest and cranberries turn this glazed pumpkin loaf into a taste explosion.
Ingredients:
200g Pumpkin puree (¾ cup)
180g All-purpose flour (1¼ cup)
2 Eggs
80g Sugar (⅓ cup)
100g Brown sugar (½ cup)
60g Oil (grapeseed) (⅓ cup)
80g Dried cranberries (½ cup)
6g Baking powder (1 tsp)
Pinch of Salt (¼ tsp)
Orange zest (from 1 Orange)
Icing:
6 Tbsp Icing Sugar
2-3 tsp Orange juice
Check other festive recipes:
Stunning Pecan Cinnamon Pull Apart Bread Recipe
Potato Gratin | Simple Ingredients – The Best Dinner |
Gingerbread Cookie recipe | Christmas cookies | Molasses cookies
Spritz Cookies | Piped Butter Cookies | Danish Butter Cookies
Coconut Cookies recipe | How To Make Coconut Cookies
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Cranberry Orange Loaf (vegan + gluten free)
Incredible soft cranberry orange loaf that is vegan and gluten free!
Ingredients:
Topping:
40gr GF Oat flour (1/4cup)
2 tbsp coconut sugar
3 tbsp cubed margarine
Cinnamon
Loaf:
250gr GF All purpose flour (2cup)
150gr coconut sugar (3/4cup)
240gr plant base milk (1cup)
80ml coconut oil (1/3cup)
1tbsp orange juice
1 tsp orange zest
2 tsp baking power
1/2 tsp baking soda
salt
1 tsp vanilla extract
120gr cranberries (1cup)
1 & half starch
In a bowl mix all ingredients for topping and crumble with hands. Put on side. In another bowl whisk flour, baking powder, baking soda, salt and sugar. Put a side. Mix in a measuring jar plant base milk, coconut oil, vanilla extract, orange juice and orange zest. Combine dry and wet ingredients. Coat cranberries with starch and fold in batter. Pour batter in baking loaf lined with baking paper. Add topping above. Bake in preheated oven on 180°C(355°F) for 50-60min. When baked add more cranberries and baked oranges with orange glaze (orange juice and powdered sugar). Enjoy!