CRANBERRY ORANGE MINI LOAVES
Bake these citrusy mini loaves made using cranberries and Gold Medal® all-purpose flour - decorated with Betty Crocker® Rich & Creamy vanilla frosting.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 3 (5x3-inch) loaf pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt. In another medium bowl, mix sugar, oil and 2 tablespoons orange peel with wire whisk until blended. Stir in sour cream and eggs until well mixed. Add sugar mixture to flour mixture, gently stirring just until blended. Gently stir in 1/2 cup of the frozen cranberries.
- Divide batter evenly among pans. Sprinkle remaining 1/2 cup frozen cranberries evenly over loaves.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen loaves; remove from pans to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting and 1 teaspoon orange peel uncovered on High 10 to 20 seconds; stir. Drizzle over loaves, allowing some to drizzle down sides.
Nutrition Facts : Calories 160, Carbohydrate 19 g, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg
GLAZED CRANBERRY SWIRL LOAF
This is one of my favorite recipes to serve during the holidays. Without the filling, it makes a nice soft, chewy bread for any regular day! -Chris Carattini, Chadron, Nebraska
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 17
Steps:
- In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add the egg. Beat on medium speed for 2 minutes. Add 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, combine filling ingredients. , Punch dough down. Divide in half. Roll each portion into a 12x9-in. rectangle. Spread filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Twist the 2 rolls together; pinch ends to seal. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 95mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON-CRANBERRY MINI LOAVES
I concocted this colorful bread for a Christmas tea buffet. The lemony loaves received so many compliments that I now often give this bread, as well as the recipe and a tea mix, to my friends as Christmas gifts.
Provided by Taste of Home
Time 1h
Yield 4 loaves (6 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in cranberries and walnuts. Pour into four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. For glaze, whisk sugar and lemon juice until sugar is dissolved. Immediately spoon over bread. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 260 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 301mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
LOW-FAT GLAZED CRANBERRY MINI LOAVES
These bake out very high with a nice point on top and are extremely moist with lots of flavor, no one would ever guess they are low fat! ---fresh or frozen blueberries may be used in place of cranberries but do not chop the blueberries--- I have yield at 20 (10 slices per loaf) this is of coarse only estimated it will depend on the size you slice the loaves --- you may omit the glaze if desired --- depending if you are using sweetened or unsweetened orange juice you may want to adjust the sugar amount, I used unsweetened orange with 1 cup sugar and found that to be the perfect sweetness.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Grease 2 mini loaf pans.
- Pick out any discolored cranberries and discard then chop coarsely.
- In a large bowl combine the flour with the next 5 ingredients, then mix in the cranberries.
- In a small bowl whisk together the egg with oil, 3/4 cup plus 2 tablespoons orange juice and vanilla.
- Add to the dry ingredients; using a wooden spoon mix JUST until combined (the batter will be thick, do not use an electric mixer for this).
- Divide the batter between the two mini loaf pans.
- Bake for 30-35 minutes or until the loaves test done.
- Cool loaves completely.
- For the glaze in a bowl whisk all glaze ingredients together until smooth adding in more sugar or milk until a fairly thick glazing consistency is achieved.
- Using a spoon drizzle the glaze over the top of the loaves.
Nutrition Facts : Calories 133, Fat 1.8, SaturatedFat 0.3, Cholesterol 9.3, Sodium 112.7, Carbohydrate 27.6, Fiber 0.6, Sugar 17.2, Protein 1.8
GLAZED LEMON-CRANBERRY MINI TEA BREADS
Make and share this Glazed Lemon-Cranberry Mini Tea Breads recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 55m
Yield 4 mini-loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Butter four mini-loaf pans that measure about 5 1/2 by 3 1/2 by 2 inches.
- Sift flour, baking powder and salt into a medium bowl. Set aside.
- In a small bowl, stir together cranberries and 1 tbsp of sugar. Set aside.
- In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest, and remaining 1 cup sugar until smooth and lightened slightly in color, about 1 minute.
- Beat in eggs until smoothly blended, about 1 minute. On low speed, mix in half the flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until it's incorporated. Use a large spoon to sir in cranberries.
- Divide batter evenly among the four pans. Place the pans on a cookie sheet for easy placement and removal from oven. Bake until tops are golden, edges are light brown, and a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a rack for 10 minutes.
- Prepare the glaze. In a small saucepan over low-medium heat, stir together sugar and lemon juice until sugar dissolves, about 5 minutes. Using a toothpick to poke 5 holes in each of the slightly cooled loaves. Spoon about 3 tbsp of glaze over each loaf. Cool loaves completely in their pans.
- The loaves can be wrapped tightly in platic wrap and stored at room temperature for up to three days or frozen for up to one month.
Nutrition Facts : Calories 661.9, Fat 20.6, SaturatedFat 12, Cholesterol 153.1, Sodium 288.6, Carbohydrate 112.1, Fiber 2.5, Sugar 73.2, Protein 9.4
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