Three Thanksgiving Breakfast Ideas to Make Ahead

Thanksgiving morning will be here before you know it. Yes, the holiday is coming. You want it to be special, but hey, there's a lot of cooking to be done. No one wants to start with a complicated breakfast! Here are three suggestions for some special breakfast items that you can make ahead. That way you can relax a little and have a special Thanksgiving breakfast without throwing off your dinner schedule.

Fall Breakfast-Cranberry Bread, Cran-apple Muffins, Pumpkin Scones

#1 Cranberry Bread

Serves 12

Cranberry Bread Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup shortening
1 cup fresh cranberries, chopped
3/4 cup fresh orange juice
Zest of one orange
1 large egg, beaten
1/2 cup chopped nuts
Raw sugar, for topping, optional

Preheat oven to 350 degrees F. Lightly grease a standard loaf pan. In a medium bowl mix the flour, sugar, baking powder, baking soda, and salt. Stir with a whisk to combine well. Cut in the shortening until the mixture resembles cornmeal.

Zest the orange and squeeze the juice. Don't you love the scent of that orange zest? Just think how yummy it will make this bread. Measure the juice in a measuring cup. Add the zest and the egg to the juice and mix to combine. Add the juice mixture to the dry mixture all at once and stir just to combine.

Add the cranberries and nuts to the mixture all at once. Using a spatula, fold in the nuts and cranberries to distribute. Pour the batter into the greased loaf pan. Sprinkle with raw sugar, if you desire.

Here We Go...Ready for the Oven

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before serving.

Sweet and Tart Cranberry Bread

Get the printable Cranberry Bread recipe.

#2 Cran-Apple Muffins

Makes 10

Cran-apple Muffin Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
1/4 cup light brown sugar, packed
1/4 cup vegetable oil
1/4 cup light sour cream
1 teaspoon vanilla
1/2 medium unpeeled apple, diced
3/4 cup fresh cranberries
1/2 cup chopped walnuts

Directions
Preheat the oven to 350 degrees F. Grease your muffin pan. Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. In a separate bowl mix together the eggs, brown sugar, oil, sour cream, and vanilla until combined.

Add the wet ingredients to the dry and mix until just combined. Fold in the apples, cranberries, and walnuts all at once. Don't over-mix.

Scoop the batter evenly into the muffin tins. Sprinkle sugar on the top of each muffin for a little extra crunch. I use Turbinado sugar.

Cran-Apple Muffins Ready for the Oven

Bake for 20 minutes. Cool for 10 minutes in the pan and then remove to a wire rack to cool completely.

Cran-Apple Muffins

Get the printer-friendly Cran-Apple Muffin recipe.

#3 Pumpkin Scones

Makes 12 scones
304 calories per scone, with chocolate chips

The Pumpkin Scone Ingredients

2 3/4 cups all-purpose flour
1 Tablespoon baking powder
3/4 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold butter
2/3 cups canned pumpkin
2 large eggs
Turbinado sugar, for topping
Milk or cream for brushing the tops of the scones
1 cup chocolate chips, optional

Directions
Preheat the oven to 425 degrees F. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. I use my electric stand mixer to mix these scones. Cut the butter into small chunks and add to the flour mixture. Mix with the paddle attachment to incorporate the butter into the flour mixture. Don't worry about getting all the chunks the same size.

Use Your Mixer

Add the chocolate chips if you are using them. They will add an additional 93 calories per scone.

In a separate bowl, whisk together the pumpkin and eggs until smooth. Add this mixture to the dry mixture. Stir until the batter holds together.

Divide the dough in half. On a lightly floured surface, roll into two 6-inch rounds. (5-inch rounds without the add-ins.) Line a baking sheet with parchment paper. Cut each round into six wedges. Place on the baking sheet. Brush the tops with milk or cream and sprinkle with sugar.

The Scones Topped with Cream and Turbinado Sugar

Bake the scones for 22 to 25 minutes, until they are golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Fresh from the Oven Scones

Get the printer-friendly pumpkin scones recipe.

Don't forget about these apple muffins!

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