Cranberry Nut Poppy Seed Bread Food

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POPPY SEED BREAD



Poppy Seed Bread image

This moist, rich bread is so delicious-it's very popular in our area. It gets golden brown and looks great sliced for a buffet. I also like to make miniature loaves to give as gifts. -Faye Hintz, Springfield, Missouri

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 17

3 cups all-purpose flour
2-1/4 cups sugar
1-1/2 tablespoons poppy seeds
3 teaspoons baking powder
1-1/2 teaspoons salt
3 large eggs, lightly beaten
1-1/2 cups whole milk
1 cup canola oil
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons almond extract
1-1/2 teaspoons butter flavoring
GLAZE:
3/4 cup sugar
1/4 cup orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon butter flavoring

Steps:

  • In a large bowl, combine first five ingredients. Add the eggs, milk, oil and extracts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes. Cool completely in pans. , In a saucepan, bring glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 195 calories, Fat 8g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.

CRANBERRY NUT BREAD I



Cranberry Nut Bread I image

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

2 cups all-purpose flour
¾ cup white sugar
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup chopped cranberries
½ cup chopped walnuts
1 egg
2 tablespoons vegetable oil
¾ cup orange juice
1 tablespoon orange zest

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

BLUEBERRY-POPPY SEED LOAVES



Blueberry-Poppy Seed Loaves image

Provided by Food Network

Time 1h30m

Yield 4 mini loaves

Number Of Ingredients 11

1 1/3 cups vegetable oil, plus more for brushing
3 cups all-purpose flour
1 1/2 teaspoons baking powder
2 1/2 cups sugar
Pinch of salt
1 1/2 cups whole milk
3 large eggs
1 1/2 tablespoons poppy seeds
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1 cup blueberries

Steps:

  • Preheat the oven to 350 degrees F. Brush 4 mini loaf pans (about 5 by 3 inches each) with vegetable oil. Whisk the flour, baking powder, sugar and salt in a large bowl. Beat the milk, 1 1/3 cups vegetable oil, the eggs, poppy seeds, and almond and vanilla extracts in a stand mixer fitted with the paddle attachment on medium speed until combined. Gradually beat in the flour mixture until well combined. Fold the blueberries into the batter with a rubber spatula.
  • Divide the batter among the prepared pans and bake until golden on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer the pans to a rack and let cool about 10 minutes, then remove the cakes to the rack to cool completely.

WHOLE WHEAT CRANBERRY BREAD



Whole Wheat Cranberry Bread image

Whole wheat cranberry bread is chewy, fluffy and airy, packed with dried cranberries and seeds, and has a perfect crunchy crust topped with oats and seeds.

Provided by Sam | Ahead of Thyme

Categories     Bread

Time 3h55m

Number Of Ingredients 13

6 grams active dry yeast (1 + 1/2 teaspoons)
1 cup milk (240 ml), at room temperature
40 grams butter (3 tablespoons), at room temperature
1/2 tablespoon sugar (6 grams)
240 grams all purpose white flour
160 grams whole wheat flour
1/2 cup rolled oats, divided
1/4 cup dried cranberries
2 tablespoons flaxseeds
1 tablespoon white sesame seeds
1 teaspoon salt
1 egg, beaten (for egg wash)
1 tablespoon poppy seeds

Steps:

  • In a small cup, add yeast, milk, butter and sugar, and whisk to combine. Let it sit for 5 minutes to activate the yeast.
  • In a large mixing bowl, whisk to combine all purpose flour, whole wheat flour, 1/3 cup oats, cranberries, flaxseeds, sesame seeds and salt.
  • Pour in the yeast mixture, and stir with a silicone spatula to combine until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).
  • Transfer the dough onto a clean surface and knead for 5 minutes until it turns into a smooth dough ball. Because of the medium hydration (60% flour to liquid ratio) and high fat content (butter and milk), the dough is much softer and is easy to knead into a smooth ball.
  • Drizzle and spread a little bit of oil over the dough with your hands to help prevent it from drying out. Cover the bowl with plastic cling wrap and let it sit at room temperature for up to 2 hours or until doubled in size.
  • Transfer the dough onto a lightly oiled surface. Flatten the dough into 9x5-inch rectangle and roll it into a log. Pinch the edges together to seal.
  • Transfer the rolled dough into a 9x5 loaf pan and press it down with your palm to spread cover the entire pan. This also helps distribute air bubbles evenly in dough when it rises. Set it aside to rise until the loaf almost rises to the rim of the pan, about 1-1.5 hours.
  • Preheat the oven to 400F.
  • Gently brush egg wash over the top crust (be gentle with brushing since the loaf is filled with air bubbles). Sprinkle the top with the remaining oats and poppy seeds.
  • Bake for 40 minutes until the top turns golden brown.
  • Allow loaf to cool in the pan for 5 minutes, then remove out of the pan and cool completely on a wire cooling rack before slicing, about 1 hour.

Nutrition Facts : ServingSize 1 slice, Calories 185 calories, Sugar 3.1 g, Sodium 228.2 mg, Fat 3.3 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 33.7 g, Fiber 3.4 g, Protein 6 g, Cholesterol 15.5 mg

POPPY SEED CRANBERRY BREAD



Poppy Seed Cranberry Bread image

I make poppy seed bread about once a month. So one Christmas, I decided to make it a little more festive by stirring in some cranberries. My family loved the colorful addition. -Cindy Harmon, Stuarts Draft, Virginia

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (12 slices).

Number Of Ingredients 14

2-1/2 cups all-purpose flour
3/4 cup sugar
2 tablespoons poppy seeds
3 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup whole milk
1/3 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
1 cup fresh or frozen cranberries, thawed and chopped
ICING:
1/2 cup confectioners' sugar
2 teaspoons whole milk

Steps:

  • In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In a small bowl, beat the egg, milk, butter, vanilla and lemon zest. Stir into dry ingredients just until moistened. Fold in cranberries., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-60 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. Combine icing ingredients; drizzle over cooled loaf.

Nutrition Facts : Calories 239 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 266mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY-POPPY SEED-ORANGE LOAF



Cranberry-Poppy Seed-Orange Loaf image

Three delightful flavours get together in this tasty loaf cake, and set each other off nicely. This cake keeps well, and is actually better once it has sat for a day or two.

Provided by Jenny Sanders

Categories     Quick Breads

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 cup sugar
1 egg
2 large oranges, zest of
2 cups soft whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup poppy seed
1/2 cup orange juice
1/2 cup buttermilk or 1/2 cup milk
2 cups chopped fresh cranberries

Steps:

  • Preheat the oven to 350°F.
  • Grease and flour a large loaf pan.
  • Cream the butter and work in the sugar, then beat in the egg and the orange zest.
  • Mix the flour with the baking powder, the salt and the poppyseeds.
  • Fold the flour into the sugar mixture alternately with the orange juice and the milk.
  • Gently stir in the chopped cranberries.
  • Scrape into the greased and floured loaf pan and bake at 350°F for 45 to 50 minutes, until a toothpick inserted in the centre comes out clean.
  • If desired, it can instead be baked in a 9" square pan for 30 to 35 minutes.

Nutrition Facts : Calories 288.9, Fat 6.9, SaturatedFat 2.5, Cholesterol 34.7, Sodium 212.1, Carbohydrate 53.7, Fiber 5.4, Sugar 28.9, Protein 6.7

CRANBERRY POPPY SEED LOAF



Cranberry Poppy Seed Loaf image

Make and share this Cranberry Poppy Seed Loaf recipe from Food.com.

Provided by RecipeNut

Categories     Breads

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
1 cup nonfat milk
1/3 cup Fleischmann's margarine, melted
1/4 cup Egg Beaters egg substitute
1 teaspoon vanilla extract
2 teaspoons grated lemons, rind of
1 cup fresh cranberries or 1 cup frozen cranberries, chopped
1 cup powdered sugar
5 -6 teaspoons water

Steps:

  • In large bowl, combine flour, granulated sugar, poppy seed and baking powder; set aside.
  • In small bowl, combine milk margarine, Egg Beaters®, vanilla and lemon peel.
  • Stir milk mixture into flour mixture just until moistened.
  • Stir in cranberries.
  • Spread batter into greased 8 1/2X 4 1/2X2 1/4-inch loaf pan.
  • Bake at 350°F for 60 to 70 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan on wire rack.
  • Drizzle with Powdered Sugar Glaze, if desired.
  • Powdered Sugar Glaze: In small bowl, combine powdered sugar and water until smooth.

Nutrition Facts : Calories 202.4, Fat 1, SaturatedFat 0.1, Cholesterol 0.4, Sodium 102.6, Carbohydrate 45, Fiber 1.2, Sugar 24, Protein 3.7

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