CRANAPANA BREAD
Cranberries, apples and bananas make for a moist, flavorful quick bread. Great for breakfast or dessert!
Provided by Ruth T. Rogers
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a medium bowl, stir together the flour and sugar. Add the oil, milk and eggs, mix until well blended. Stir in the cranberries, banana and apple, mix until fruit is evenly distributed. Pour into the prepared pan.
- Bake for 1 hour in the preheated oven, until a toothpick or knife inserted, comes out clean.
Nutrition Facts : Calories 215.4 calories, Carbohydrate 41.7 g, Cholesterol 32.2 mg, Fat 3.7 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 0.8 g, Sodium 349 mg, Sugar 20.3 g
TINK'S CARIBBEAN CRAN-ANA BREAD
Bananas are eaten & cooked in every way imaginable in the Caribbean but one of my favorite ways has always been in banana bread. The original version of this recipe was found in the Children's World Cookbook. I have long since modified it due to allergies in the family and personal preferences. I'm posting my version here for ZWT-5.
Provided by Tinkerbell
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Lightly grease a 1 pint loaf pan and line the bottom with a piece of parchment paper, cut to fit.
- In a large bowl or a stand mixer, cream together butter and both sugars.
- In another bowl, sift together flours, salt, baking powder and nutmeg.
- Stir in the dried cranberries.
- In a small bowl whisk together the egg and milk, then beat them into the creamed butter and sugar mixture a little at a time.
- Gently fold the flour mixture into the butter mixture until well mixed.
- Peel and mash the bananas in a small bowl with a fork. Add the vanilla and stir well.
- Stir the banana mixture into the cake mixture, then pour into the prepared loaf pan. Use a knife to smooth the top.
- Bake for 60 minutes or until a skewer comes out clean.
- Let the bread cool in the pan for 5 minutes, then turn out onto a wire rack to finish cooling.
Nutrition Facts : Calories 2154.3, Fat 101, SaturatedFat 61.2, Cholesterol 434.3, Sodium 1650.2, Carbohydrate 302.1, Fiber 17.5, Sugar 174, Protein 25.9
CARIBBEAN TEA BREAD
Make and share this Caribbean Tea Bread recipe from Food.com.
Provided by McCarthy
Categories Quick Breads
Time 10m
Yield 1 tea bread
Number Of Ingredients 9
Steps:
- Remove the bread pan from the bread machine and fit the kneader.
- Add the melted butter, milk and eggs to the bread pan. Sift the flour, baking powder and salt together. Stir in the caster sugar, desiccated coconut and tropical fuits.
- Sprinkle the mixture over the liquids in the bread pan.
- Insert and lock the bread pan into the bread machine. Select program 10 (Cake/Quick Bread). Press start. After 6 minutes, open the lid and, using a plastic spatula, scrape down the sides of the bread pan to remove any dry flour pockets.
- At the end of the cycle, turn off and remove the bread pan, using oven gloves.
- Leave to stand on a cooling rack for 5 minutes then turn out and place on a wire rack to cool.
Nutrition Facts : Calories 2444.8, Fat 67.3, SaturatedFat 39.7, Cholesterol 551, Sodium 1815.7, Carbohydrate 405.1, Fiber 10.6, Sugar 127.5, Protein 55
BANANA CRANBERRY CAKE
Cranberry bread & banana bread are so good and thought this cake would taste great. I found this recipe on another website and adapted it for posting here. If you prefer a quick bread, use 1/2 cup sour cream instead of the 4 ounces of cream cheese.
Provided by SissyMaryLaLa86
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 10
Steps:
- In a bowl, add beaten eggs with cream cheese. With a whisk blend in brown sugar and oil, mix well.
- Stir in cinnamon, baking soda, baking powder, mashed banana and flour.
- Pour mixture into a greased 9-inch round cake pan or if making quick bread a 12 x 4 x 4-inch loaf pan. Can also use 6 mini loaf pans for mini loaves.
- Bake in 375° oven for 50 minutes checking for doneness using a knife in the center of the cake.
- Cool for 10 minutes in the pan. When cool, loosen edges and turn onto rack to completely cool.
- Slice and serve or wrap in plastic wrap and foil for freezing. This will keep in the freezer for 6 months.
Nutrition Facts : Calories 3818.9, Fat 215.9, SaturatedFat 49.8, Cholesterol 547.7, Sodium 2190.7, Carbohydrate 438.3, Fiber 13.9, Sugar 239.7, Protein 46.1
CRAN-ALMOND LOAF
My delicious quick bread is comforting in the afternoon with a cup of tea, served toasted in the morning for breakfast, or as a midnight snack. Morning, afternoon or evening, this is always a treat! -Mary West, Marstons Mills, Massachusetts
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Whisk together the first six ingredients. In another bowl, whisk together eggs, buttermilk, oil and extract. Add to flour mixture; stir just until moistened. Fold in cranberries., Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 193 calories, Fat 6g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 241mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
EGGLESS CARIBBEAN BANANA BREAD
Another great recipe from Orangette.blogspot.com. Blogger Molly adapted this recipe from the book, HomeBaking: The Artful Mix of Flour and Tradition around the World. My addition/modification is the addition of lime zest.
Provided by KWB5015
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Butter a standard-size loaf pan.
- In shallow bowl mash the bananas with a fork until it is liquidy but still lumpy. Set the banana mush aside.
- In a medium bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.
- In a large bowl (or the bowl of a stand mixer), beat together the butter and sugar until light and fluffy. Add the vinegar, rum and lime zest and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Do not overmix.
- Scrape the batter - it will be thick - into the prepared pan. Smooth the top, and sprinkle evenly with the demerara sugar. Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack for about 20 minutes; then turn the loaf out of the pan and allow it to cool completely.
- This loaf will keep, sealed airtight, for three to four days.
Nutrition Facts : Calories 307.4, Fat 14.1, SaturatedFat 10.4, Cholesterol 20.3, Sodium 96.9, Carbohydrate 43.2, Fiber 2.9, Sugar 22.6, Protein 3.2
CARIBBEAN ZUCCHINI BREAD
My grandmother came up with this recipe to use up some larger than life zucchini that came from her garden. This is an easy way to use up those leftover bananas too!
Provided by ElizabethKnicely
Categories Quick Breads
Time 1h10m
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 17
Steps:
- Preheat an oven to 325ºF (165ºC). Grease and flour 2 (9-x5-inch) loaf pans.
- Whisk the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl. Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla together in a separate large bowl. Stir the flour mixture into the wet mixture. Fold the zucchini, walnuts, and coconut into the batter until evenly combined. Pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 25 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 224.2, Fat 9.2, SaturatedFat 1.6, Cholesterol 23.2, Sodium 185.6, Carbohydrate 33.5, Fiber 1.9, Sugar 19.6, Protein 3.6
More about "tinks caribbean cran ana bread recipes"
CRANBERRY NUT BREAD - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 1 hr 20 minsCategory Breakfast & BrunchCalories 227 per serving
HOMEMADE BREAD (CARIBBEAN RECIPE) || TERRI-ANN’S …
From youtube.com
Author TERRI-ANN'S KITCHENViews 157K
CRANBERRY BREAD WITH ORANGE GLAZE (VIDEO)
From natashaskitchen.com
EASY CRANBERRY ORANGE MONKEY BREAD - HOUSE OF NASH …
From houseofnasheats.com
CRUSTY CRANBERRY NUT NO KNEAD BREAD - SALLY'S BAKING …
From sallysbakingaddiction.com
CRAISINS® DRIED CRANBERRIES CRANBERRY BANANA BREAD
From oceanspray.com
17 CARIBBEAN BREAD RECIPES TO TRY - THISBAGOGIRL
From thisbagogirl.com
CRANBERRY ORANGE BREAD - JO COOKS
From jocooks.com
BEST CRANBERRY BREAD RECIPE - HOW TO MAKE CRANBERRY BREAD
From delish.com
CRANBERRY BANANA BREAD - I HEART NAPTIME
From iheartnaptime.net
TINKS CARIBBEAN CRAN-ANA BREAD – RECIPEFUEL | RECIPES, MEAL …
From recipefuel.com
CRANBERRY ORANGE QUICK BREAD RECIPE (EASY & MOIST) | KITCHN
From thekitchn.com
10 BEST CARIBBEAN BREAD RECIPES | YUMMLY
From yummly.com
CRANBERRY BANANA BREAD RECIPE - I WASH YOU DRY
From iwashyoudry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love