Cranberry Pignoli Nut 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.

CRANBERRY NUT BREAD

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.

CRANBERRY ORANGE QUICKBREAD

Steps:

• Preheat the oven to 350 degrees F.
• In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries.
• Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking.
• When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting.
• Yummy!

CRANBERRY PIGNOLI NUT BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the flour, wheat germ, oats, brown sugar, egg, butter and salt; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, turn it out onto a lightly floured surface and knead in the cranberries and pine nuts. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 45 to 55 minutes, or until loaf sounds hollow when tapped on the bottom.

CRANBERRY NUT BREAD

Steps:

• In a large saucepan, combine 1 1/2 cups of chopped cranberries, sugar & orange zest.
• Brink to a boil, then reduce heat & cook 6 to 8 minutes or until cranberries are softened.
• Remove from the heat & stir in the remaining berries before setting them aside.
• Preheat oven to 350 degrees F & grease two 8-inch loaf pans.
• In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, salt & cloves.
• In another bowl, combine the eggs, sour cream & butter, then stir this mixture into the dry ingredients until just blended.
• Fold in the cranberries & pecans, then pour batter into the two prepared loaf pans.
• Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
• Cool in the pan for 10 minutes on a wire rack before removing the loaves from the pans to cool completely on the wire rack.

CRANBERRY YEAST BREAD

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add cranberries and orange peel.

CRANBERRY-NUT BREAD MINIS

Steps:

• Heat oven to 350ºF.
• Beat first 5 ingredients in large bowl with mixer 2 min. or until well blended. Add cranberries and nuts; beat just until blended.
• Pour into 5 foil mini loaf pans sprayed with cooking spray.
• Bake 40 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Brush tops with butter; sprinkle with cinnamon sugar. Cool completely.