CHOCOLATE CHIP CRANBERRY BREAD
This cranberry bread is tender and moist. The first time I made it, it immediately became a favorite for the fall and winter holidays. The tart cranberries complement the sweet chocolate so well.-Jessica Hornaday, Nampa, Idaho
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment. , In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan., In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes., Cool for 10 minutes; loosen sides of bread from pan. Cool completely before removing from pan. For the glaze, mix confectioners' sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing. ,
Nutrition Facts : Calories 253 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 193mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY ORANGE BREAD (FOR BREAD MACHINE)
A sweet bread with a twist. Super-easy bread machine recipe. Excellent when used for French toast.
Provided by MyVintageModern
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 9
Steps:
- Place flour, cranberries, yogurt, water, honey, butter, yeast, salt, and orange oil in the pan of a bread machine in the order recommended by the manufacturer. Select "light crust" setting; press Start.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 37.8 g, Cholesterol 3.5 mg, Fat 1.5 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 0.8 g, Sodium 309.7 mg, Sugar 12 g
SESAME TWIST BREAD
I found this recipe in the newspaper 21 years ago, and I thought I had lost it. This was always a favorite with family and friends. Ive tried it in a bread machine, but not quite as good.
Provided by Tammy F.
Categories Yeast Breads
Time 1h45m
Yield 1 Loaf, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Measure all ingredients first.
- Place Milk, Honey, Margarine, Salt in a small sauce pan and scald. Sprinke yeast into the very warm water. In large bowl stir until yeast dissolves, then stir in cooked mixture. Beat 5 cups of flour into cooked mixture to form a soft dough. Gradually beat in another 2 cups of flour to make a stiff dough. Turn dough onto a floured surface. Begin Kneading until smooth and elasicy. (You may need to add a little flour as you are kneading) Place dough into a large greased bowl. Let it rise from 1 to 1 1/2 hours.
- Punch down dough and knead it a few times. Divide the dough in half. Divide one of the halves in half again. Divide each of the 3 portions into even thirds so that each set of 3 can be braided. Stack one on top of another on a cookie sheet, starting with the largest then building upwards.
- Place in a warm place and let it rise. Get dough ready by brushing w/ slightly beaten egg. Sprinkle Sesame seeds over the loaf and bake 45 minutes at 375 degrees.
Nutrition Facts : Calories 578.6, Fat 8.5, SaturatedFat 2.5, Cholesterol 38.1, Sodium 860.4, Carbohydrate 107.5, Fiber 4, Sugar 9, Protein 16.6
CHOCOLATE CRANBERRY TWIST BREAD (BREAD MAKER OPTION)
This is from Canadian Living. It is sweet, sticky and soooo good! It would be great for a brunch. It sounds complicated but is actually quite easy. Takes awhile to make. What I like is this recipe has a bread maker option (see bottom of recipe). I did it in my breadmachine and used Fleischmann's breadmachine yeast. While the recipe calls for chocolate chips I used a chopped up chocolate bar instead and think that this made it even better.
Provided by Laowai wife
Categories Yeast Breads
Time 3h5m
Yield 1 twist bread, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- In large bowl, dissolve 1 tsp (5 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
- Meanwhile, in small saucepan over medium heat, heat milk, remaining sugar, butter and salt until butter is melted; let cool to lukewarm. Whisk 2 of the eggs; whisk into yeast mixture. Whisk in milk mixture. Stir in 3-1/2 cups (875 mL) of the flour to make soft slightly sticky dough.
- Turn out onto lightly floured surface; knead for 10 minutes, adding enough of the remaining flour as necessary to make dough smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
- Grease 10-inch (3 L) springform pan; set aside.
- Filling: In bowl, mix sugar with corn syrup; stir in cranberries, chocolate chips and pecans. Punch down dough; turn out onto lightly floured surface. Roll out into 18- x 11-inch (45 x 28 cm) rectangle. Spread filling over dough, pressing into surface; sprinkle with cinnamon. Starting at long edge, tightly roll up; pinch seam to seal. Place seam side down; cut in half lengthwise. Keeping cut sides up, twist halves together; place in prepared pan, shaping into ring. Pinch ends together to seal. Cover with plastic wrap; let rise until doubled in bulk, about 1 hour.
- Beat remaining egg; brush over wreath. Bake in centre of 350°F (180°C) oven for 35 minutes or until golden. Run knife around bread; remove from pan and let cool on rack.
- Icing: Mix together icing sugar, milk and butter; drizzle over bread. (Twist can be wrapped and stored for up to 1 day.).
- Additional Information.Bread Machine Chocolate Cranberry Twist (for dough only). Use 4 cups (1 L) flour. Into pan of 1-1/2- to 2-lb (750 g to 1 kg) machine, add (in order) water, milk, eggs, melted butter, sugar, salt, flour and yeast. Choose dough setting. Shape and bake as above.
Nutrition Facts : Calories 426, Fat 13.9, SaturatedFat 6.5, Cholesterol 79.5, Sodium 303.6, Carbohydrate 69, Fiber 3, Sugar 22.7, Protein 8.7
CHOCOLATE CHIP CRANBERRY BREAD
Looking for that "little something" to give your kids' teachers, your neighbors and your hair stylist? Chocolate Chip Cranberry Bread fits the bill, plus it tastes like a million bucks without breaking the bank.
Provided by penny jordan
Categories Sweet Breads
Time 50m
Number Of Ingredients 10
Steps:
- 1. Chocolate Chip Cranberry Bread Makes: 2 loaves Cooking Time: 50 min What You'll Need: 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 tablespoon baking powder 1/2 cup vegetable shortening 3 eggs 1 cup cranberry juice cocktail 1/4 cup chocolate-flavored syrup 1 cup dried cranberries 1/2 cup (3 ounces) semisweet chocolate chips 1/2 cup chopped walnuts What To Do: Preheat oven to 350 degrees F. Coat two (4- x 8-inch) loaf pans with cooking spray. In a large bowl, combine flour, sugar, and baking powder. With an electric mixer, beat in shortening until well combined. Beat in eggs, cranberry juice, and chocolate syrup until thoroughly combined. Fold in cranberries, chocolate chips, and walnuts. Pour batter into prepared pans. Bake 50 to 55 minutes, or until a wooden toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan, then cool completely on a wire rack. Slice and serve. Read more at http://www.mrfood.com/Bread/Chocolate-Chip-Cranberry-Bread/ml/1#19SX8rxGMBC2sV4g.99
BREAD MACHINE CRANBERRY RAISIN BREAD
This bread machine cranberry raisin bread recipe produces a semi-sweet homemade bread that can be used for breakfast (i.e. great with jam) or as a tasty sandwich bread. It is an attractive bread because the yellow color of the golden raisins contrasts nicely with the darker cranberries. This bread is a tasty way to secretly add some fruit into your family's lunches. You are also sneaking in healthy oatmeal fiber too! This cranberry & golden raisin oatmeal bread recipe uses a bread machine to create a 2 lb bread loaf.
Provided by Bread Dad
Categories Breakfast Dessert Sandwich
Time 3h5m
Number Of Ingredients 9
Steps:
- Bread machine settings - 2 pound loaf, light color and "basic" bread setting.
- Unplug the bread machine and remove the bread pan from the bread machine. This prevents any ingredients added to the bread pan from accidentally spilling into the bread machine.
- Starting with the water, you should add all of the ingredients (except the cranberries & golden raisins) into the bread machine "bucket" (bread pan).
- Place the bread pan back into the bread machine and plug in the bread machine.
- Enter the correct settings into the bread machine (i.e. 2 pound, light color and basic) and press the start button.
- After the bread machine has finished its first kneading cycle (and before the second kneading cycle), add the cranberries and golden raisins.
- When the bread machine has finished baking the bread, unplug the bread machine. Remove the bread and place it on a cooling rack. Use oven mitts when removing the bread machine container (bread loaf pan) as it will be very hot!
- After removing the bread, don't forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.
- In our Sunbeam bread machine, the baking takes about 3 hours for a 2 pound bread at the light color & basic bread settings. However, some machines can differ and you don't want to be away from home when the bread machine "finished" alarm goes off! Your bread machine should show you the length of the baking time after you have entered the settings into the machine. This will allow you to know when to be in the kitchen in order to remove the bread.
- Before using your bread machine, you should read the bread machine manufacturer's instructions in order to use the bread machine effectively and safely.
Nutrition Facts : ServingSize 1 Slice, Carbohydrate 41 g, Protein 5 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 233 mg, Fiber 2 g, Sugar 12 g, Calories 221 kcal
WHITE CHOCOLATE CRANBERRY BREAD
I found this recipe in the same Taste of Home Magazine I found the Walnut Cranberry Butter. It was submitted by Ruth Burrus. Looking forward to trying them both.
Provided by Erlene Martin
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. In a large mixing bowl,cream shortening and sugar. Add eggs,one at a time,beating well after each addition.Beat in the buttermilk,orange juice,lemon peel and vanilla.Stir in melted chips. Combine the flour,salt and baking soda;gradually add creamed mixture.Stir in cranberries.
- 2. Pour into a greased and floured 9in.x 5in.x 3in. loaf pan.Bake at 350F.for 55-60 minutes or until a toothpick inserted near the center comes out clean Cool for 10 minutes before removing from pan to a wire rack to completely cool.
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- In the bowl of a stand mixer, add milk, yeast and sugar. Stir until mixed. Let sit for 5 minutes until mixture is bubbly.
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- In a large bowl stir together 1 cup of the flour and the yeast; set aside. In a small saucepan heat and stir milk, 2 tablespoons of the granulated sugar, the 2 tablespoons butter, and 1/2 teaspoon salt until warm (120 degree F to 130 degree F). Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
- Turn out dough onto a floured surface. Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (1 to 1-1/2 hours).
- Meanwhile, for filling, in a small bowl stir together cranberries, remaining sugar, pecans, orange peel, and spice; set aside.
- Punch down dough. Turn out onto lightly floured surface. Cover; let rest 10 minutes. Grease a baking sheet. Roll dough into a 14x10-inch rectangle. Brush with melted butter. Spread filling over dough. Starting from a long side, roll dough into a spiral. Seal seam. Place seam side down and cut roll in half lengthwise. Place cut sides up, side by side, on prepared baking sheet. Loosely twist halves together, keeping the cut sides up. Pinch ends to seal. Cover; let rise in a warm place until nearly double (about 30 minutes).
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