Cranberry Pumpkin Bread
Cranberry Pumpkin Bread is a delightful fall treat that captures the essence of the season with its moist texture and rich flavors. Combining the earthy sweetness of pumpkin with the tartness of cranberries, this bread is perfect for breakfast, an afternoon snack, or even as a dessert. The warm spices like cinnamon and nutmeg further enhance its comforting taste, making it a must-try for any fall gathering or holiday celebration.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Eggs | 2 large |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Fresh or frozen cranberries | 1 cup |
| Chopped walnuts (optional) | 1/2 cup |
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and then mix in the pumpkin puree and vegetable oil until smooth.
- Combine the wet and dry ingredients, stirring gently until just blended. Fold in the cranberries and walnuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before slicing.
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Pumpkin Cranberry Muffins
Pumpkin Cranberry Muffins are a perfect treat for the fall season, combining the warm spices and rich flavors of pumpkin with the bright tartness of cranberries. These muffins are moist, fluffy, and incredibly easy to make, making them an ideal addition to your breakfast or snack time. Whether enjoyed fresh out of the oven or saved for later, they’re sure to bring the comfort of autumn to your table.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ¾ cups |
| Granulated sugar | ¾ cup |
| Brown sugar | ¼ cup |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 large |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | ½ cup |
| Fresh or frozen cranberries | 1 cup |
| Chopped pecans (optional) | ½ cup |
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the eggs and mix in the pumpkin puree and vegetable oil until fully combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just mixed. Fold in the cranberries and pecans if using.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring to a wire rack. Enjoy!
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Cranberry Pumpkin Cake
Cranberry Pumpkin Cake is a delightful fall dessert that captures the essence of autumn in every bite. This moist and flavorful cake combines the rich taste of pumpkin with the tartness of cranberries, making it a perfect centerpiece for holiday gatherings or a cozy evening at home. Topped with a creamy frosting, it’s sure to impress everyone at the table.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 ½ cups |
| Brown sugar | ½ cup |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 2 teaspoons |
| Ground nutmeg | ½ teaspoon |
| Salt | ½ teaspoon |
| Eggs | 3 large |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | ½ cup |
| Fresh or frozen cranberries | 1 cup |
| Chopped nuts (optional) | ½ cup |
| Cream cheese (for frosting) | 8 oz |
| Confectioners’ sugar | 2 cups |
| Vanilla extract | 1 teaspoon |
| Milk | 2-4 tablespoons |
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- In a large bowl, mix together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and combine with the pumpkin puree and vegetable oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in cranberries and nuts if using.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool completely, then beat together cream cheese, confectioners’ sugar, vanilla, and milk until smooth to create the frosting. Spread over the cooled cake. Enjoy!
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Moist Pumpkin Cranberry Cookies
Moist Pumpkin Cranberry Cookies are a delectable fall treat that perfectly combines the flavors of pumpkin and tart cranberries. These soft and chewy cookies are bursting with autumnal spices, making them ideal for snacking during the cooler months or for sharing at gatherings. Enjoy them with a warm cup of cider or your favorite hot beverage!
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter, softened | ½ cup |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 1 large |
| Canned pumpkin puree | 1 cup |
| Vanilla extract | 1 teaspoon |
| Fresh or frozen cranberries | 1 cup |
| Chopped nuts (optional) | ½ cup |
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy. Add the egg, pumpkin puree, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in cranberries and nuts if using.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on a wire rack before enjoying!
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Cranberry Pumpkin Cheesecake
Cranberry Pumpkin Cheesecake is a luscious dessert that blends the creamy richness of cheesecake with the warm, seasonal flavors of pumpkin and tangy cranberries. This delightful fall treat is perfect for holiday gatherings or cozy nights at home, offering a beautiful presentation and a taste that captures the essence of autumn.
| Ingredients | Quantity |
|---|---|
| Cream cheese | 16 oz |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Canned pumpkin puree | 1 cup |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ½ teaspoon |
| Fresh or frozen cranberries | 1 cup |
| Graham cracker crumbs | 1 ½ cups |
| Unsalted butter, melted | ½ cup |
Instructions:
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, melted butter, and a tablespoon of sugar; press the mixture into the bottom of the prepared pan.
- In a large mixing bowl, beat cream cheese and remaining sugars until smooth. Add eggs, pumpkin puree, vanilla, cinnamon, nutmeg, and salt, mixing until well combined.
- Fold in cranberries and pour the batter over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set. Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving.
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Pumpkin Cranberry Pudding
Pumpkin Cranberry Pudding is a warm and comforting dessert that beautifully marries the rich and creamy texture of pumpkin with the tartness of cranberries. This delightful pudding is perfect for fall gatherings, offering a deliciously spiced flavor that embodies the essence of the season and can be served warm or chilled, topped with whipped cream or a dusting of cinnamon.
| Ingredients | Quantity |
|---|---|
| Canned pumpkin puree | 1 cup |
| Fresh or frozen cranberries | 1 cup |
| Granulated sugar | ¾ cup |
| Brown sugar | ¼ cup |
| Eggs | 3 large |
| Milk | 1 cup |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | ½ teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Salt | ½ teaspoon |
| Cornstarch | 2 tablespoons |
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 1.5-quart baking dish.
- In a large bowl, whisk together the pumpkin puree, cranberries, sugars, eggs, milk, vanilla, and spices until smooth.
- In a separate bowl, combine cornstarch and a little milk to dissolve, then mix it into the pumpkin mixture.
- Pour the batter into the greased baking dish and bake for 45-50 minutes, or until the pudding is set and a toothpick comes out clean.
- Allow to cool slightly before serving, either warm or chilled, and garnish as desired.
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Cranberry Pumpkin Trifle
Cranberry Pumpkin Trifle is a spectacular layered dessert that combines the creamy goodness of pumpkin custard with the tangy pop of fresh cranberries, making it a stunning centerpiece for fall gatherings. This dessert is not only visually appealing but also indulgently delicious, as it features billowy whipped cream and sponge cake or ladyfingers, all nestled together in a clear trifle dish, showcasing the beautiful colors of autumn.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree (canned) | 1 cup |
| Fresh or frozen cranberries | 1 cup |
| Granulated sugar | ½ cup |
| Brown sugar | ¼ cup |
| Cream cheese (softened) | 8 oz (1 package) |
| Whipping cream | 2 cups |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ladyfingers or sponge cake | 1 package (about 24) |
| Optional: additional cinnamon for dusting | as needed |
Instructions:
- In a medium bowl, beat together the softened cream cheese, pumpkin puree, granulated sugar, brown sugar, vanilla extract, and ground cinnamon until smooth and well-combined.
- In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the pumpkin mixture until fully incorporated.
- Layer half of the ladyfingers or sponge cake at the bottom of a trifle dish, followed by half of the pumpkin mixture and half of the cranberries. Repeat the layers with the remaining ingredients.
- Top the trifle with the remaining whipped cream, and if desired, dust with additional cinnamon.
- Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld together. Enjoy!
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Spiced Pumpkin Cranberry Bars
Spiced Pumpkin Cranberry Bars are a delightful autumn treat that perfectly balances the warm spices of pumpkin with the tartness of fresh cranberries. These bars have a moist, cake-like texture and are perfect for serving at fall gatherings, potlucks, or just as a cozy afternoon snack with a cup of tea or coffee.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Rolled oats | 1 cup |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Baking powder | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Ground ginger | ½ teaspoon |
| Salt | ½ teaspoon |
| Pumpkin puree (canned) | 1 cup |
| Eggs | 2 large |
| Vegetable oil | ½ cup |
| Fresh or frozen cranberries | 1 cup |
| Optional: powdered sugar for dusting | as needed |
Instructions:
- Preheat your oven to 350°F (175°C) and grease or line a 9×13 inch baking pan with parchment paper.
- In a large bowl, combine the flour, oats, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together the pumpkin puree, eggs, and vegetable oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined, then gently fold in the cranberries.
- Spread the batter evenly into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan before cutting into bars. Dust with powdered sugar if desired. Enjoy your delicious Spiced Pumpkin Cranberry Bars!
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Cranberry Pumpkin Whoopie Pies
Cranberry Pumpkin Whoopie Pies are a delightful twist on the classic whoopie pie, showcasing the rich flavors of pumpkin and the tangy brightness of fresh cranberries. These soft, cake-like cookies are filled with a creamy frosting and make for a charming autumn dessert that’s perfect for gatherings or a cozy treat at home.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Pumpkin puree (canned) | 1 cup |
| Eggs | 2 large |
| Fresh or frozen cranberries | 1 cup |
| For Filling: | |
| Cream cheese | 8 ounces |
| Powdered sugar | 2 cups |
| Vanilla extract | 1 teaspoon |
| Milk | 2 tablespoons |
Instructions:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Mix in pumpkin and eggs until well combined.
- Gradually add the dry ingredients to the wet ingredients, folding in the cranberries gently until just combined.
- Drop spoonfuls of batter onto the prepared baking sheets and bake for 12-15 minutes or until the edges are set.
- Let the cookies cool on a wire rack.
- For the filling, beat together cream cheese, powdered sugar, vanilla, and milk until smooth and creamy.
- To assemble, spread filling on the flat side of one cookie, then top with another, creating a sandwich. Enjoy your delicious Cranberry Pumpkin Whoopie Pies!
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Pumpkin Cranberry Crumble
Pumpkin Cranberry Crumble is a warm, comforting dessert that combines the sweetness of pumpkin with the tartness of cranberries, all topped with a crunchy oat and nut crumble. This delightful fall treat is perfect for showcasing seasonal flavors and makes for a wonderful ending to any autumn meal.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Fresh or frozen cranberries | 1 cup |
| Granulated sugar | ¾ cup |
| Brown sugar | ¼ cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Vanilla extract | 1 teaspoon |
| Eggs | 2 large |
| All-purpose flour | ½ cup |
| Oats | 1 cup |
| Chopped nuts (walnuts or pecans) | ½ cup |
| Unsalted butter | ½ cup (1 stick), melted |
| Salt | ¼ teaspoon |
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a mixing bowl, combine pumpkin puree, cranberries, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, and eggs. Mix until well blended.
- In another bowl, combine oats, flour, chopped nuts, brown sugar, and salt. Stir in melted butter until the mixture is crumbly.
- Pour the pumpkin mixture into the prepared baking dish and evenly spread the crumble topping over it.
- Bake for 35-40 minutes, or until the crumble is golden brown and the filling is set.
- Allow to cool for a few minutes before serving warm. Enjoy your Pumpkin Cranberry Crumble!
Chocolate Pumpkin Cranberry Cupcakes
Chocolate Pumpkin Cranberry Cupcakes are a delightful autumn treat that marries rich chocolate flavors with the warm spices of pumpkin and the tartness of cranberries. These moist cupcakes are perfect for fall gatherings or cozy evenings, and they make for a unique twist on traditional pumpkin desserts.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsweetened cocoa powder | ½ cup |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Pumpkin puree | 1 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Vegetable oil | ½ cup |
| Fresh or frozen cranberries | 1 cup |
| Chocolate chips (optional) | ½ cup |
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine the granulated sugar, brown sugar, pumpkin puree, eggs, vanilla extract, and vegetable oil. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until combined. Fold in the cranberries and chocolate chips, if using.
- Fill the cupcake liners about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy your Chocolate Pumpkin Cranberry Cupcakes!
