CRANBERRY NUT BREAD I
A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.
Provided by Karin Christian
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 32.1 g, Cholesterol 15.5 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 265.4 mg, Sugar 14.4 g
CRANBERRY RAISIN BREAD
Before making cranberry sauce for my turkey, I always remove 1 1/2 cups from the bag of cranberries so I can make this loaf. You can also substitute cranberries for the raisins for an all cranberry loaf. Keep an eye on the oven after the first hour of baking. Enjoy!!
Provided by CountryLady
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Sift flour, sugar, baking powder, salt& baking soda into large bowl.
- Cut in butter until mixture is crumbly.
- Add egg, orange peel& juice all at once.
- Stir just until mixture is evenly moist.
- Fold in raisins& cranberries.
- Spoon into a greased 9 x 5 x 3 inch loaf pan.
- Bake at 350F for 1 hour& 10 minutes.
- Cool on a wire rack.
CRANBERRY RAISIN NUT BREAD
Make and share this Cranberry Raisin Nut Bread recipe from Food.com.
Provided by RecipeNut
Categories Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F degrees.
- Grease 8 1/2X4 1/2 inch loaf pan.
- Combine flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg in large bowl.
- Stir in cranberries, raisins, pecans and orange peel.
- Mix eggs, milk, butter and vanilla in small bowl until combined; stir into flour mixture just until moistened.
- Spoon into prepared pan.
- Bake 55 to 60 minutes or until wooden toothpick inserted in center comes out clean.
- Cool in pan 15 minutes.
- Remove from pan and cool completely on wire rack.
- Store tightly wrapped in plastic wrap at room temperature.
- Serve slices with Cranberry-OrangeSpread, if desired.
Nutrition Facts : Calories 317.9, Fat 11.6, SaturatedFat 4.2, Cholesterol 67.5, Sodium 216.1, Carbohydrate 49.4, Fiber 2.4, Sugar 26.2, Protein 5.8
GRANDMOTHER'S FAMOUS CRANBERRY BREAD
This is a delicious bread with golden raisins and cranberries. It's perfect for Thanksgiving or any special holiday.
Provided by Mim Harris
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
- Whisk together the flour, sugar, baking powder, salt and baking soda.
- Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
- Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 50.5 g, Cholesterol 25.7 mg, Fat 4.6 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 2.6 g, Sodium 343.3 mg, Sugar 29.3 g
CRANBERRY RAISIN NUT BREAD
Make and share this Cranberry Raisin Nut Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease a 9 1/2 x 5 1/2 inch loaf pan.
- Into a bowl mix all the ingredients together, in the order given.
- Then put the mixture into the loaf pan after all ingredients are blended.
- Bake for 1 hour.
- Remove from pan and let it cool on a rack.
CRANBERRY NUT BREAD
Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.
Provided by Florence Fabricant
Categories breakfast, side dish
Time 1h20m
Yield 1 large loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan.
- Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Using a pastry blender or two knives, cut in butter until the mixture resembles corn meal.
- Beat egg until thick and light. Stir in orange juice and rind. Lightly stir this mixture into the flour mixture just until the ingredients are blended. Fold in cranberries and nuts.
- Pour batter into prepared pan and bake for 1 hour and 15 minutes, until the bread is golden brown and springs back when lightly touched.
- Cool on a rack, wrap in foil and hold overnight before slicing.
CRANBERRY, RAISIN & PECAN KNOT
Serve this spiced and fruity white bread toasted with lashings of butter and jam
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 3h
Yield Makes 1
Number Of Ingredients 7
Steps:
- Mix the flour, yeast and salt and 1½ tsp of the caster sugar in a large mixing bowl. Put in the butter and rub it into the flour. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl, until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
- Put the dough onto a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
- Knock back the dough by gently kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball, then cover and leave for 10 mins.
- Shape by flattening the dough into a rectangle, about 28 x 18cm, scatter on the cranberries, raisins and chopped pecans, then roll up tightly from one of the short ends. Roll into a 52cm-long sausage. Tie into a simple knot and lay on a baking parchment-lined baking sheet. Cover and leave for 40-45 mins, or until doubled in size.
- Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 20 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.
- Finish by making a spiced sugar glaze with the remaining caster sugar, cinnamon and 1 tsp hot water. Brush over bread while it is still warm.
Nutrition Facts : Calories 116 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.39 milligram of sodium
CRANBERRY NUT BREAD
I created this recipe 14 years ago by combing a couple of recipes from my collection. A friends suggested I add even more cranberries. Now there's a big burst of tart cranberry and lots of crunchy nuts in every piece. -Dawn Lowenstein, Hatboro, Pennsylvania
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and zest; stir into dry ingredients just until moistened. Fold in cranberries and walnuts. , Spoon batter into a greased and floured 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 169 calories, Fat 6g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 258mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
RAISIN NUT BREAD
I always bought this bread to use with Turkey Tea Sandwiches #110177 but when I moved and could no longer find it, I combined different things from 3 recipes to come up with this one. I only use it for the turkey tea sandwiches. The combination of raisins, nuts and cream cheese with basil go so well together!!
Provided by Miss V
Categories Yeast Breads
Time 3h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- In the bread machine pan, place all ingredients (except the raisins and nuts) in the order suggested by the manufacturer.
- Use the 'sweet' bread setting and 'light' crust color.
- Bake according to your machine directions.
- When the machine beeps during the kneading cycle, add the raisins and nuts a few at a time until they are kneaded into the dough.
CRANBERRY-RAISIN NUT BREAD
this is a nice bread for the holidays, it's very moist , and a nice change from other nut breads.
Provided by donna clark
Categories Sweet Breads
Time 1h5m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350. grease a loaf pan.
- 2. Combine flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg in a large bowl. Stir in cranberries, raisins , pecans, and orange peel. Mix eggs milk, and butter and vanilla in a small bowel unil combined, stir into flour mixture just until moistened. Spoon into prepared pan.
- 3. Bake 55-60 minutes or until toothpick comes out clean. Cool in pan for 15 minutes. Remove from pan to wire rack to cool completely. Store wrapped in plastic wrap at room temp. Serve with Cranberry-Orange Spread.
- 4. Cramberry-Orange Spread--- combine cream cheese and cranberry-orange sauce in a small bowl. stir until blended. stir in pecans. store in refrigerator.
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