Cranberry Maple Soda Bread Recipes

CRANBERRY ORANGE IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with a silicone mat or a piece of parchment paper, or coat with non-stick spray.
• In a large bowl, mix together the four cups flour, sugar, baking soda, and salt.
• Add the butter and with a pastry blender or your fingers, squeeze and mix the butter in with the flour mixture until the butter is about the size of peas.
• In a medium bowl, whisk together the buttermilk, egg, and orange zest.
• Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon just until the dough starts to come together. Add the dried cranberries and stir just until incorporated. The dough will be wet and sticky.
• Spread some of the remaining flour onto a flat surface and turn the dough out onto it. Sprinkle a bit more flour over the bread and begin kneading, adding more flour as you go, until the bread is no longer sticky and you're able to knead it easily.
• Form dough into a round loaf and place on the baking sheet. With a sharp knife, cut an "X" into the top.
• Bake for 45 - 55 minutes, or until golden brown and the bread sounds a little hollow when you knock on it. You can also try using a cake tester just to be sure - when it comes out clean, it's done.
• Let cool for at least 10 minutes, then slice, butter, and serve. Wrap tightly with plastic wrap; keeps at room temperature for up to 3 days.

CRANBERRY SODA BREAD

Steps:

• Combine the cranberries and whiskey (or hot water). Cover and set aside to rehydrate for at least 30 minutes, or up to 12 hours.
• Preheat oven to 375°F for at least 30 minutes (while the cranberries soak, if not soaking early) and line a baking sheet with parchment.
• In a medium bowl, whisk together flour, soda, salt and optional caraway. Cut butter into flour with two knives, a pastry cutter, or your fingertips. Add honey, buttermilk and cranberries (with their liquid). Stir with a wooden spoon until combined.
• Knead on a lighty-floured work surface until smooth. It will still be sticky; do not add too much flour. Form into a rough boule 6-8" in diameter and 1 1/2 to 1 3/4" thick. Slash an X into the top with a sharp knife, about 1/2" deep.
• Bake in preheated oven 55-60 minutes until golden brown and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely. If you prefer a softer crust, cover with a kitchen towel while cooling.

MAPLE CRANBERRY NUT BREAD

Steps:

• Preheat oven to 350. Grease a loaf pan.
• Place dried cranberries and butter in a mixing bowl. Pour boiling water over and stir until butter melts. Allow to cool slightly, then add egg, maple syrup, and walnuts.
• In another bowl, mix together flours, baking powder, baking soda, and salt.
• Pour egg mixture into the dry ingredients. Stir until just moistened.
• Pour batter into the prepared loaf pan. Bake for one hour. Cool before slicing.

CRANBERRY-MAPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Toast bread on a baking sheet until golden, 5 to 7 minutes.
• Butter a 5-by-9-inch loaf pan. Whisk together eggs and sugar in a medium bowl. Whisk creme fraiche in another bowl, adding milk gradually to prevent lumps; whisk into egg mixture. Whisk in vanilla and 1/2 teaspoon salt. Soak each slice of bread in custard. Stand slices up next to one another in pan.
• Strain half the custard mixture over bread in pan. Let stand for 10 minutes, allowing custard to soak into bread. Slowly add remaining custard to cover (you may have some custard left over).
• Place pan on a baking sheet. Bake until pudding is set and a knife inserted into the center comes out clean, about 1 hour and 15 minutes. If top browns too quickly before pudding is set, cover with foil, and continue baking. Let stand for 10 minutes.
• Meanwhile, bring cranberries and maple syrup to a gentle simmer in a heavy saucepan over medium heat. Simmer until cranberries just begin to soften but have not popped, about 5 minutes. Serve pudding with cranberry topping.