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-NUT BREAD
This recipe delivers a Christmas classic from a recipe my Mom would make every year. The bread freezes well.
Provided by lbdecker
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Sift flour, white sugar, brown sugar, baking powder, baking soda, and salt together in a large mixing bowl. Mash butter into the flour mixture with a pastry cutter until the mixture resembles coarse cornmeal.
- Stir orange juice, egg, vanilla extract, and orange zest together in a small bowl; add to flour mixture and stir just until the dry ingredients are moistened and batter-like. Fold cranberries and walnuts through the batter; spoon into the prepared loaf pan, spreading so the corners and sides are slightly higher than the center.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 55.1 g, Cholesterol 30.8 mg, Fat 9.2 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 359.2 mg, Sugar 33.2 g
CARROT-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
Pour a glaze made with real vanilla bean over this quick bread chock-full of grated carrots, dried cranberries and toasted walnuts.
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 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 carrots. 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 loaf pan 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.
CLASSIC CRANBERRY NUT BREAD
Yield 1
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
CRANBERRY NUT BREAD
Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.
Provided by Florence Fabricant
Categories breakfast, side dish
Time 1h20m
Yield 1 large loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan.
- Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Using a pastry blender or two knives, cut in butter until the mixture resembles corn meal.
- Beat egg until thick and light. Stir in orange juice and rind. Lightly stir this mixture into the flour mixture just until the ingredients are blended. Fold in cranberries and nuts.
- Pour batter into prepared pan and bake for 1 hour and 15 minutes, until the bread is golden brown and springs back when lightly touched.
- Cool on a rack, wrap in foil and hold overnight before slicing.
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.
CRANBERRY NUT BREAD
Categories Bread Blender Food Processor Brunch Bake Cranberry Orange Walnut Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 11
Steps:
- In a food processor or in a bowl with a pastry blender blend together the flour, the sugar, the baking powder, the salt, the baking soda, and the butter until the mixture resembles meal and transfer the mixture to a large bowl. In a small bowl whisk together the zest, the juice, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined. Stir in the cranberries and the walnuts and transfer the batter to a well-buttered 9- by 5-inch loaf pan. Bake the bread in the middle of a preheated 350°F. oven for 1 1/4 hours, or until a tester comes out clean. Let the bread cool in the pan for 15 minutes and turn it out onto a rack.
NUTTY CRANBERRY CHEDDAR BREAD
The combination of cranberries, orange and cheese makes this bread a real taste treat. I often give these lovely quick breads as gifts. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 1h15m
Yield 3 mini loaves.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in shortening until well blended. Stir in the orange zest and lemon zest. In a measuring cup, combine orange juice and lemon juice; add enough water to measure 1 cup. Add eggs and juice mixture to dry ingredients; stir just until moistened. Fold in the cheese, cranberries and walnuts. , Pour into three greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts :
CLASSIC CRANBERRY NUT BREAD
Make and share this Classic Cranberry Nut Bread recipe from Food.com.
Provided by MARIA MAC
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF. 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, orange peel, shortening 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 a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).
Nutrition Facts : Calories 2549.3, Fat 68.8, SaturatedFat 13.1, Cholesterol 211.5, Sodium 4037.5, Carbohydrate 448.4, Fiber 20.5, Sugar 225.4, Protein 45.9
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