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.
APPLE CRANBERRY BREAD
Cranberries lend a burst of tart flavor and bright color to this quick bread sent in by Phyllis Schmalz of Kansas City, Kansas. Dotted with crunchy nuts, slices of the moist loaf are good for breakfast with a cup of coffee or as a snack anytime of the day.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt;. In a small bowl, whisk eggs and oil. Stir into dry ingredients just until moistened (batter will be very thick). Fold in apples, cranberries and walnuts. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 143mg sodium, Carbohydrate 22g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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
MAPLE PECAN BREAD
Slice into a moist and mapley quick bread that's prepped for the oven in minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 20
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of 8- or 9-inch loaf pan.
- In large bowl, mix all Maple Pecan Bread ingredients except pecans with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours.
- In small bowl, mix all Maple Glaze ingredients except pecans until smooth and thin enough to drizzle.
- Drizzle cooled bread with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 11 g, TransFat 0 g
CRANBERRY-MAPLE NUT SCONES
Chunks of cranberries and sweet maple create a tasty combination in these easy scones for breakfast or afternoon tea.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Grease cookie sheet. In medium bowl, mix all scone ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 10 times.
- Pat dough into 8-inch round on cookie sheet (If dough is sticky, dip fingers in Bisquick mix.) Cut into 8 wedges but do not separate.
- Bake 11 to 13 minutes or until golden brown. Carefully separate wedges.
- In small bowl, beat all glaze ingredients until smooth. Drizzle glaze over scones. Serve warm.
Nutrition Facts : Calories 320, Carbohydrate 51 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Scone, Sodium 560 mg
QUICK CRANBERRY NUT BREAD
Make and share this Quick Cranberry Nut Bread recipe from Food.com.
Provided by Chef Rickie Green
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- DIRECTIONS:.
- Preheat oven to 350ºF. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
- Combine flour, baking powder, cinnamon and nutmeg in a small mixing bowl; set aside.
- Using an electric mixer, beat butter or margarine with sugar in a medium mixing bowl until light and fluffy. Add egg; mix well. Break up cranberry sauce with a fork and add to the butter mixture. Add nuts. Add dry ingredients to the cranberry mixture, mixing just until the dry ingredients are moist.
- Spread batter evenly into prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. If bread begins to brown too quickly, loosely cover with foil and continue to bake until bread tests done.
- Makes 1 loaf.
Nutrition Facts : Calories 914.1, Fat 44.2, SaturatedFat 16.9, Cholesterol 113.9, Sodium 397.6, Carbohydrate 122.4, Fiber 5.2, Sugar 69.4, Protein 13
CRANBERRY APPLE BREAD
This bread is a holiday favorite in our family. It's very festive and is a wonderful breakfast bread for Thanksgiving and Christmas morning. I like to prepare my bread batter ahead of time and thaw it out the night before I serve it. Just pop it in the oven in the morning and you have fresh breakfast bread. Enjoy!
Provided by MS_TERESA
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch baking pan.
- Stir together apples, sugar and oil. Add egg; mix well. In a separate bowl, sift together flour, baking powder, baking soda and cinnamon. Stir flour mixture into wet ingredients, mixing just until dry ingredients are moist. Stir in cranberries and walnuts. Spread batter into prepared pan.
- Bake in preheated oven for 35 to 45 minutes, until toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 29.3 g, Cholesterol 15.5 mg, Fat 6.1 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 0.8 g, Sodium 104 mg, Sugar 15.2 g
LOW FAT CRANBERRY NUT BREAD
This bread is low fat, tart, and not very sweet. You may want to increase sugar if you like sweet breads.
Provided by Chef_Ania
Categories Quick Breads
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Mix all ingredients until well blended.
- Bake in 9 x 5 loaf pan for 55 minutes.
Nutrition Facts : Calories 221.2, Fat 4.4, SaturatedFat 0.7, Cholesterol 26.4, Sodium 302.1, Carbohydrate 41.4, Fiber 1.8, Sugar 15.3, Protein 4.3
CRANBERRY NUT BREAD
The recipe for this moist, dark holiday bread was found in the Taste of Home's Fall Baking Cookbook, 2009.
Provided by Sydney Mike
Categories Quick Breads
Time 1h25m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, combine 1 1/2 cups of chopped cranberries, sugar & orange zest.
- Brink to a boil, then reduce heat & cook 6 to 8 minutes or until cranberries are softened.
- Remove from the heat & stir in the remaining berries before setting them aside.
- Preheat oven to 350 degrees F & grease two 8-inch loaf pans.
- In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, salt & cloves.
- In another bowl, combine the eggs, sour cream & butter, then stir this mixture into the dry ingredients until just blended.
- Fold in the cranberries & pecans, then pour batter into the two prepared loaf pans.
- Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
- Cool in the pan for 10 minutes on a wire rack before removing the loaves from the pans to cool completely on the wire rack.
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