CRANBERRY ORANGE ALMOND QUICK BREAD
Steps:
- Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 258 calories, Fat 9g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 234mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.
CRANBERRY ALMOND BREAD
This is supposedly a "celebrity" recipe from Meg Ryan. I don't know how true that is but I got it from a friend awhile back and have just now had the chance to make it. Let's just say I was pleasantly surprised at the combination of flavors and the texture of this sweet bread.
Provided by Sherrybeth
Categories Quick Breads
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease and flour a 12-cup Bundt pan.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.
- In a large bowl with an electric mixer, gradually beat sugar into butter.
- Add eggs 1 at a time, beating well after each addition.
- Blend in almond extract.
- In a small bowl, stir together cranberry sauce and sour cream.
- In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick.
- Pur batter into Bundt pan and lightly smooth the top.
- Bake 1 hour 10 minutes, or until bread is nicely browned on top and beginning to pull away from sides of pan.
- Let cool 10 minutes and unmold onto a wire rack and allow to cool completely before slicing.
Nutrition Facts : Calories 353.3, Fat 12.2, SaturatedFat 7.2, Cholesterol 79.5, Sodium 390.9, Carbohydrate 56.5, Fiber 1.1, Sugar 35.6, Protein 4.9
ALMOND CRANBERRY BREAD
From Ocean Spray flyer. It has been a many years since I've made this bread but my notes say it is yummy! My notes also say I added a 1/4 cup of chopped almonds to the batter and then used another 1/4 cup of sliced/slivered almonds for the topping. So I've adjusted the original to include this but feel free to leave the chopped almonds out of the batter itself. **Updated 12/7/11 - I've adjusted the bake time for this bread. The original times were definitely too long for this quick bread **
Provided by HokiesMom
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375F and grease a 8x4x2" loaf pan.
- Combine the flour, sugar, baking powder, and salt in a medium bowl.
- Combine the egg, milk, butter, and almond extract in a separate bowl.
- Add the wet ingredients to the dry ingredients, mixing just until moistened (do not overmix).
- Stir in chopped almonds and cranberries.
- Spread batter in loaf pan and then sprinkle with additional 1 tbls. sugar and then the slivered or sliced almonds.
- Bake for 30 minutes.
- REDUCE heat to 350F and bake for an additional 20-30 minutes or until toothpick inserted in center comes out clean.
- Let cool 10-15 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 234.7, Fat 11.4, SaturatedFat 5.3, Cholesterol 36.6, Sodium 354.8, Carbohydrate 29.1, Fiber 1.8, Sugar 11.1, Protein 4.5
CRANBERRY ALMOND BREAD
Dried cranberries used in this bread which means you can make it anytime ~ wonderful small gift breads for Christmas ! Could drizzle with green confectioners sugar and cherries on top !
Provided by Carol Junkins
Categories Other Breads
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Preheat oven 375 degrees ~ Greasea 8 1/2 x 4 1/2 x 2" loaf pan.
- 2. Combine flour, sugar, baking powder and salt in a moderate mixing bowl. Set aside.
- 3. Combine egg, milk, butter, almond extract and dried cranberries in a medium mixing bowl. Add to dry ingredients; mixing just until the dry ingredients are moist. Spread batter in loaf pan. Sprinkle with sugar and almonds.
- 4. Bake for 1 hour or until toothpick inserted into center of loaf comes out clean.
CRANBERRY-ALMOND BREAD
Cranberries are available fresh only in the fall, but they can be successfully frozen for later use and added to recipes like this without defrosting.
Provided by Alan in SW Florida
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Butter a 9x5-inch loaf pan.
- In a large bowl, blend the flour, sugar, baking powder, and salt. In another bowl, combine the milk, melted butter, egg, orange zest, and almond extract. Add the wet ingredients to the dry ingredients and stir just until no streaks of flour remain. Fold in the cranberries and almonds.
- Pour the batter into the prepared loaf pan and spread evenly. Bang the pan once or twice on the counter to remove any air pockets. Bake for 1 hour and 10 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cool the bread in the pan for 10 minutes and then turn out onto a rack to cool completely before slicing.
Nutrition Facts : Calories 240.8, Fat 10.8, SaturatedFat 4.5, Cholesterol 35, Sodium 212.3, Carbohydrate 32, Fiber 1.9, Sugar 13.3, Protein 4.9
ALMOND-CRANBERRY QUICK BREAD
Oh yum! Tender and slightly sweet, we adored this quick bread recipe. It's tart from the cranberries, but a little sweet from the almond extract. The flavor of the almonds is subtle put pairs surprisingly well with the cranberries. Plus, it's so very simple to make. Make it in a large loaf or as mini loaves as Linda suggests....
Provided by Linda Moore
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Add all the ingredients (except the cranberries) to a large mixing bowl. Mix well.
- 2. Fold in the cranberries.
- 3. Pour batter into a sprayed 8.5"x4.5" loaf pan OR you can use 3 mini loaves (5-3/4"x3-1/4").
- 4. Sprinkle top with 2-3 Tbsp sliced almonds.
- 5. Bake 350* for approx 55 minutes until golden brown. (For mini loaves, bake approximately 40 minutes.)
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