Orange Cranberry Pumpkin Bread

What makes this pumpkin bread stand out from the rest is the addition of orange juice, grated orange peel and orange flavored dried cranberries (as well as fresh cranberries). Ocean Spray used to sell Orange Craisins, but, alas, it’s another product that’s gone to product heaven. However, I was able to find substitute brands on Amazon.com and KingArthurFlour.com. It is so worth the extra effort of ordering this online. (If you don’t want to go to the bother of ordering online, you can also substitute raisins that have been soaked overnight in orange juice or orange liquor.) This recipe makes 2 loaves and it freezes well. This time of year I make a lot of this bread. Mike loves it with his tea in the morning. It’s always on our Thanksgiving table. I also bake up loaves to give to neighbors at Christmas. (It gets a much warmer welcome than fruitcake….lol.) I finally had to start giving out the recipe along with the bread, because I was getting so many requests for it. I think you’ll enjoy this variation on pumpkin bread. I know we do.

Fresh cranberries are tough to find throughout the year, so I always stock up when the holidays near. I buy several bags and throw them in the freezer. Fresh cranberries freeze well, so you can enjoy them all year round, not just for the holidays, by freezing them. This is also a good time of year to stock up on pecans. You can buy them in bulk for a reasonable price and store them in a resealable plastic bag in the refrigerator for a long time. They'll keep their freshness much longer this way.

If you can’t get orange flavored dried cranberries, you can substitute orange soaked raisins. The night before, put 3/4 cup of raisins in small bowl. Pour about 1/2 cup of orange juice (or orange liquor) over the raisins. Cover with plastic wrap and refrigerate overnight, to allow the orange flavor to soak into the raisins. Drain raisins before adding to recipe.

Preheat oven to 350° F.  Prepare two 9 x 5-inch loaf pans by spraying with cooking spray. Additionally, you can cut two small rectangles of parchment paper to fit bottom only of loaf pans, for easier removal when cooled.

Chop pecans. I usually put nuts in a resealable plastic bag and pound with a rolling pin.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. 

In larger bowl, combine sugar, pumpkin, eggs, vegetable oil, orange peel and orange juice. Using wooden spoon, or hand mixer, beat until just blended. 

Slowly add flour mixture to pumpkin mixture, stirring after each addition until moistened. 

Fold in fresh cranberries, orange-flavored dried cranberries (or orange soaked raisins, if substituting) and chopped pecans. Spoon batter into prepared loaf pans.

Bake for 1 to 1-1/4 hours, or until wooden pick inserted in center comes out clean. 

About 1/2 hour before bread is done, cover corners of pans with aluminum foil (as the edges will burn before the center is cooked).  Don’t cover the center of the pan, as the top of the bread will stick to the aluminum foil.

When done, cool in pans on wire racks for 30 minutes. 

Flip loaves over onto sheets of aluminum foil. Let sit, still in the loaf pans, for another 1/2 hour. This helps bread release from the pan easier. 

Remove to wire racks to cool completely. 

This bread freezes well, so enjoy one loaf now and freeze the other loaf for later.

 Slice and serve.

ORANGE CRANBERRY PUMPKIN BREAD
Source: Adapted from Libby's® Pumpkin Recipe
Posted by: www.meldingmagic.com

INGREDIENTS:

• 3 cups all-purpose flour
• 5 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 can (15 ounce) 100% Pure Pumpkin, not pumpkin mix (1-3/4 cups, if using fresh)
• 4 eggs
• 1 cup vegetable oil        
• 1/2 cup orange juice
• Grated orange peel from 1 orange (about 2 teaspoons)
• 1 package (6 ounces) orange flavored dried cranberries
• 1 cup fresh or frozen cranberries, chopped in food processor
• 2/3 cup chopped pecans

             
DIRECTIONS:

1. Preheat oven to 350° F. Prepare two 9 x 5-inch loaf pans by spraying with cooking spray. (In addition,
    you can cut two small rectangles of parchment paper to fit bottom only of loaf pans, for easier
    removal when cooled.)
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. In larger bowl, combine sugar,
    pumpkin, eggs, vegetable oil, orange juice and orange peel.  Using wooden spoon, or hand mixer, beat
    until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Fold in cranberries,
    orange-flavored dried cranberries and nuts. Spoon batter into prepared loaf pans.
3. Bake for 1 to 1-1/4 hours, or until wooden pick inserted in center comes out clean. About a 1/2 hour
    before bread is done, cover corners with aluminum foil (as the edges will burn before the center is
    cooked). Don't cover the center, as it will stick to the top of the bread.  Cool in pans on wire racks for
    30 minutes; flip loaves over onto aluminum foil and let them sit (still in the pans) for another 1/2
    hour, this helps bread release from the pan easier. Remove to wire racks to cool completely. Slice and
    serve. This bread freezes well, so enjoy one loaf now and freeze the other loaf for later.

Servings: 24
Yield: Two 9x5 inch loaves
Preparation Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 10 minutes

Recipe Tips:
1.  Ocean Spray discontinued the Orange Craisins, but orange flavored dried cranberries can be purchase
     online at Amazon.com or KingArthurFlour.com.
2.  You can substitute raisins for the orange flavored dried cranberries. You can even flavor the raisins.
     Put 3/4 cup of raisins in a small bowl. Pour about 1/2 cup of orange juice (or orange liquor) over the
     raisins. Cover and refrigerate overnight to allow the orange flavor to soak into raisins. Drain raisins
     before adding to recipe.
3.  Fresh cranberries are tough to find during the year, so I always stock up when the holidays come
     around. Buy several bags and throw them in the freezer. Fresh cranberries freeze well and this way
     you can enjoy them all year long, not just for the holidays.