CRANBERRY BREAD
Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
- Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 2 g, Protein 5 g
CRANBERRY BREAD
Make and share this Cranberry Bread recipe from Food.com.
Provided by RecipeNut
Categories Breads
Time 1h10m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350º.
- Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
- Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.
- Stir in remaining ingredients.
- Pour into pans.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes.
- Loosen sides of loaves from pans; remove from pans.
- Cool completely on wire rack before slicing.
- Store tightly wrapped in refrigerator up to 1 week.
CRANBERRY BRIE SHEET PAN BISCUITS
These shortcut biscuits skip the rolling and cutting of typical biscuits, but deliver the same flaky, tender, golden results we all love. This version is jazzed up with a trio of herbs, savory Brie cheese and sweet cranberries for a festive addition to a holiday brunch or dinner. You can make the dough and spread it on the sheet pan the night before, so you've only got to pop them in the oven on the day of your event.
Provided by Food Network Kitchen
Time 45m
Yield 24 biscuits
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Spray a sheet pan with nonstick cooking spray.
- Whisk together the flour, baking powder, sugar, baking soda and 2 teaspoons of the salt in a large bowl. Rub 4 tablespoons of the butter into the flour mixture with your fingertips until completely absorbed. Work the remaining 16 tablespoons butter into the flour mixture until pea-sized bits of butter remain. Use a fork to stir in the buttermilk until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
- Add the Brie, parsley, cranberries, chives and thyme to the bowl and gently mix with lightly floured hands, folding the dough over itself (this is where the flaky layers will form) until the ingredients are just combined.
- Turn the dough out onto the prepared sheet pan and use lightly floured hands to evenly distribute the dough into the pan. Using a paring knife, gently score 24 squares on top of the dough, making sure the knife does not cut through to the bottom of the biscuit. (If baking the biscuits the following day, cover gently with plastic wrap at this point and refrigerate up to 24 hours.)
- Brush the top of the dough with more buttermilk. Bake until the biscuit top is lightly browned, 12 to 14 minutes. Cool in the pan for 5 minutes, then use a paring knife to follow the score marks to cut through the biscuits.
- Meanwhile, mix the honey with the remaining 1/2 teaspoon salt in a small bowl. Drizzle the honey over the warm biscuits. Serve the biscuits warm or at room temperature with more butter, if desired.
PEAR-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
Glaze this loaf full of cranberry, pear and walnut with an icing made with real vanilla bean.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
CRANBERRY PUMPKIN BREAD
Steps:
- Preheat oven to 350 degrees F.
- In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 (8 by 4-inch) loaf pans. Bake for 50 minutes.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
CRANBERRY ORANGE BREAD
Very moist, not-too-sweet, with nice little hits of tart from the chopped cranberries. This is from Anna Thomas' The Vegetarian Epicure Book Two
Provided by Amethyst42
Categories Breads
Time 1h10m
Yield 1 loaf, 20 serving(s)
Number Of Ingredients 14
Steps:
- Gather together the flours, sugar, baking powder, soda, cloves and cinnamon into the sifter, and sift into your mixing bowl. I ground cinnamon bark and whole cloves in my coffee grinder, and they tasted and smelled super-good!
- In another container, mix the orange rind and juice, egg, and melted butter. Stir these wet ingredients into the dry.
- Coarsely chop the cranberries, or give them a couple of quick whirls in a food processor. Add them to the batter along with the optional walnuts, and mix it all through.
- Pour into a buttered loaf pan, and bake at 350F for 1 hour, or until a tester inserted in the centre comes out clean. If I don't have a toothpick, I often use a stick of spaghetti for this task. Cool the bread on a rack, and if you're not going to gobble it all down right away (very tempting!) wrap it tightly to store.
Nutrition Facts : Calories 93.2, Fat 2.8, SaturatedFat 1.6, Cholesterol 16.7, Sodium 166.4, Carbohydrate 15.8, Fiber 1.2, Sugar 6, Protein 1.9
CRANBERRY BREAD
Make and share this Cranberry Bread recipe from Food.com.
Provided by Will Parkinson
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Sift together dry ingredients.
- Combine orange juice, rind, egg and salad oil.
- Add all at once to dry mixture. Stir just enough to moisten.
- Add nuts and cranberries.
- Bake in greased pan, 9 x 5 inches for 50 minutes in 350 degree oven.
Nutrition Facts : Calories 266.9, Fat 8.4, SaturatedFat 1.2, Cholesterol 21.1, Sodium 385.6, Carbohydrate 44.5, Fiber 2, Sugar 22.4, Protein 4.6
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 BREAD
The secret here is a the cardamon and it definitely makes this recipe. This is one of my favorite quick breads to make.
Provided by invictus
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- In a bowl mix together sugar, melted butter, hot water, eggs, and orange juice.
- In a separate bowl mix togehter flour, baking soda, baking powder, salt, cardamon, and cranberries.
- Gradually incorporate wet ingredients into dry ingredients. Pour into two greased and floured loaf pans.
- Bake at 350 for 55 minutes.
- Mix remaining sugar and juice; pour over baked loaves and bake 10 minutes more.
Nutrition Facts : Calories 2130, Fat 31, SaturatedFat 16.6, Cholesterol 272.6, Sodium 3828.8, Carbohydrate 433.8, Fiber 11.7, Sugar 230.3, Protein 33.9
OCEAN SPRAY'S CRANBERRY NUT BREAD
Make and share this Ocean Spray's Cranberry Nut Bread recipe from Food.com.
Provided by senseicheryl
Categories Quick Breads
Time 1h5m
Yield 1 9 inch loaf pan
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan.
- Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl.
- Stir in orange juice, oil, orange peel and egg. Mix until well blended.
- Stir in cranberries and nuts.
- Spread evenly in loaf pan.
- Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool on rack for 15 minutes.
- Remove from pan and cool completely.
Nutrition Facts : Calories 2563.4, Fat 70.4, SaturatedFat 10.2, Cholesterol 211.5, Sodium 4037.5, Carbohydrate 448.4, Fiber 20.5, Sugar 225.4, Protein 45.9
BANANA CRANBERRY BREAD
Make and share this Banana Cranberry Bread recipe from Food.com.
Provided by liz timm
Categories Quick Breads
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Lightly grease two or three loaf pans.
- Cream together the sugar and shortening until light.
- Beat in eggs, and mix in the bananas, cranberry sauce, milk and vanilla.
- Add the flour, baking soda, baking powder cinnamon and nutmeg.
- Mix together and pour into pans.
Nutrition Facts : Calories 276.5, Fat 9.7, SaturatedFat 2.5, Cholesterol 27.1, Sodium 116.6, Carbohydrate 45.1, Fiber 1.1, Sugar 27.2, Protein 3.3
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