Cranberry Pecan Sandwich Bread For Abm Recipes

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CRANBERRY-PECAN BREAD ( BREAD MACHINE)



Cranberry-Pecan Bread ( Bread Machine) image

Your Family and friends will think that you spent all day baking this Cranberry-Pecan bread, when they taste it they will insist that you did.

Provided by Barb G.

Categories     Yeast Breads

Time 3h10m

Yield 2 pound loaf

Number Of Ingredients 10

1 1/4 cups water, plus
2 tablespoons water
2 tablespoons butter
2 teaspoons salt
4 cups bread flour
1 (3 1/2 ounce) package dried sweetened cranberries
3/4 cup chopped pecans, toasted
2 tablespoons non-fat powdered milk
1/4 cup sugar
2 teaspoons yeast

Steps:

  • Add all ingredients to bread machine in the order suggested by manufacturer, adding dried cranberries and nuts WITH Flour.
  • Basic/White bread cycle, select Medium/Normal color setting.

CRANBERRY-PECAN BREAD



Cranberry-Pecan Bread image

Categories     Bread     Cake     Mixer     Nut     Breakfast     Brunch     Bake     Thanksgiving     Vegetarian     Yogurt     Cranberry     Orange     Pecan     Fall     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 14

1 1/2 cups fresh cranberries
3/4 cup water
2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1/4 cup orange juice
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
2 large eggs
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
1 cup chopped toasted pecans

Steps:

  • Preheat oven to 350°F. Generously butter 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan. Combine cranberries and 3/4 cup water in small saucepan. Bring to boil. Reduce heat and simmer uncovered until berries burst, about 8 minutes. Drain excess liquid from cranberries. Cool.
  • Whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in medium bowl to blend. Mix 1/2 cup yogurt and 1/4 cup orange juice in small bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy. Beat in eggs, orange peel and vanilla extract. Mix in flour mixture alternately with yogurt mixture. Stir in cranberries and pecans. Transfer batter to prepared loaf pan.
  • Bake bread until tester inserted into center comes out clean and top is brown, about 55 minutes. Transfer pan to rack. Cool 15 minutes. Remove bread from pan and cool on rack. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)

PUMPKIN CRANBERRY PECAN BREAD



Pumpkin Cranberry Pecan Bread image

This easy quick bread is perfect for fall. We love it so much that it has become a year round favorite at our house. The cranberries and pecans really add to the pumpkin flavor. While it isn't necessary, I usually top it off with white chocolate drizzle and more pecans. These breads also make a great holiday hostess gifts.

Provided by ellierae2679

Categories     Quick Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 9

1 (14 ounce) package philsbury pumpkin quick bread mix
1 cup water
3 tablespoons oil
2 eggs
1/2 cup dried sweetened cranberries
1/2 cup chopped pecans
1/4 cup white chocolate chips
1 1/2 teaspoons oil
2 tablespoons chopped pecans

Steps:

  • Preheat oven to 375 degrees.
  • Generously grease bottom only of an 8X4 or 9X5 loaf pan
  • Mix the first four ingredients together - until all mix moistened.
  • Mix in the cranberries and pecans.
  • Pour batter into greased loaf pan.
  • Bake for 40-55 minutes - until comes out clean.
  • Let stand for 15 minutes.
  • Use a knife to loosen sides from the pan, remove from pan and let stand for another hour until completely cool.
  • Melt white chocolate chips and 1 1/2 tsp oil as directed on the chocolate package.
  • Place mixture into a plastic resealable bagg.
  • Seal the bag and then cut off one corner of the bag and drizzle chocolate mixture over the bread.
  • Immediately top with pecans.
  • Let toppings set and then store in the refridgerator.

Nutrition Facts : Calories 1553.7, Fat 131.6, SaturatedFat 22.7, Cholesterol 428.9, Sodium 184.8, Carbohydrate 86.8, Fiber 11.4, Sugar 68.2, Protein 22.7

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