Cranberry Chai Bread Food

CRANBERRY BREAD

Steps:

• Heat oven to 350º.
• Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
• Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.
• Stir in remaining ingredients.
• Pour into pans.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes.
• Loosen sides of loaves from pans; remove from pans.
• Cool completely on wire rack before slicing.
• Store tightly wrapped in refrigerator up to 1 week.

CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
• Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.

KELSEY'S FAVORITE CRANBERRY BREAD

Steps:

• In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk the egg, orange juice and zest. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. Transfer to a greased 8x4-in. loaf pan., Combine brown sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 55-65 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., For glaze, combine confectioners' sugar and orange juice until smooth. Drizzle over bread.

CHEERY CRANBERRY CHOCOLATE CHIP BREAD

Steps:

• Heat oven to 350°F.
• Grease and flour three 5 3/4x3 1/4x2-inch miniature loaf pans.
• Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.
• Stir together flour, sugar, baking powder, baking soda and salt in large bowl; with pastry blender, cut in shortening until mixture resembles coarse crumbs.
• Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans.
• Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
• Cool 15 minutes; remove from pans to wire rack.
• Cool completely.
• Drizzle Cocoa Drizzle Glaze over top.
• -----------ChocolateDrizzle Glaze--------------.
• Microwave butter in small microwave-safe bowl at HIGH (100) 20 to 30 seconds until melted.
• Stir in cocoa and water.
• Microwave at HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred.
• Do not boil.
• Gradually add powdered sugar and vanilla, beating with whisk until smooth.
• If necessary, add water, a few drops at a time, until of desired consistency.
• Makes about 1/4 cup glaze.

TANGY CRANBERRY BREAD

Steps:

• Place all ingredients (except cranberries) in the bread machine according to manufacturer's instructions. If using the delayed time cycle, place dried cranberries away from water. Press start.
• If your machine has a Fruit setting, add the cranberries at the signal, or about 5 minutes before the kneading cycle has finished.