Cranberry Blueberry Quick Bread Recipes

CRANBERRY NUT QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• In a large bowl, combine flour, salt, baking powder, baking soda, and sugar.
• In a 1-cup (or larger) measuring cup combine juice and zest of the orange, butter and enough boiling water to reach 3/4 cup. Stir into flour mixture. Fold in egg, walnuts and cranberries. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 5 minutes before removing to a wire rack to cool completely.
• To make the icing combine confectioners' sugar, butter, orange juice and milk; add more milk if necessary so that the icing is thin and slightly runny. Drizzle over bread; allow icing to set before slicing.

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.

BLUEBERRY BREAD I

Steps:

• Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
• Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
• Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.

TART CRANBERRY QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine first five ingredients. In a small bowl, whisk egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries., Transfer to an 8x4-in. loaf pan coated with cooking spray and sprinkled with flour. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

BLUEBERRY CRANBERRY BREAD

Steps:

• Preheat oven to 375°F.
• Grease two standard size loaf pans.
• Mix cranberries, blueberries and granulated sugar together in saucepan, cooking over medium heat and stirring until sugar is dissloved.
• Remove from heat and set fruit aside to cool.
• Mix brown sugar and butter in mixing bowl and beat until blended. Add eggs and beat well.
• Stir in buttermilk.
• Mix flour, baking soda, baking powder and salt in a bowl and stir until well mixed.
• Add to butter mixture and stir until just blended.
• Stir in fruit and sugar mixture.
• Spoon batter into greased loaf pans.
• Bake for 1 hour and ten minutes or until a toothpick comes out clean when inserted into center.
• Remove and cool.

CRANBERRY BLUEBERRY BREAD FOR THE BREAD MACHINE

Steps:

• Following the manufacturers directions for your bread machine, add all the ingredients to the bread pan except the cranberries and blueberries.
• Set the machine for either the Sweet or Basic/White bread cycle.
• Select either a Light or Medium crust.
• Add the cranberries and blueberries during the last 5 to 10 minutes of the kneading cycle or at the raisin/nut signal.
• *Note: Do not use the delay cycle for this bread recipe.

CRANBERRY ORANGE BLUEBERRY ALMOND BREAD

Steps:

• 1. Preheat oven to 350º. Spray TWO 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
• 2. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
• 3. In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
• 4. Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries and blueberries. Pour batter into prepared loaf pan.
• 5. Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown drape a piece of foil over the top to finish baking. I did this during the last 10 minutes of the baking time.
• 6. Remove bread from oven and place on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
• 7. The bread on the left is the one by TwoPeasinaPod, the one on the right is my adapted version.
• 8. Once the breads cooled I sliced them and places them in large french fries paper containers with wax paper liner and then glazed them. Then I placed in plastic bags with ties and gave them as Christmas gifts.

BLUEBERRY QUICK BREAD

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. In a small bowl, beat eggs, milk and vanilla; stir into dry ingredients just until moistened. Gently fold in blueberries. Pour into two 9x5-in. loaf pans. Bake at 350° for 65-75 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.