CRANBERRY LEMON BREAD
Laced with lemon flavor and studded with tangy cranberries, this quick bread is an old family favorite.
Provided by Taste of Home
Time 55m
Yield 4 mini loaves (6 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and lemon extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Fold in cranberries and poppy seeds if desired., Pour into four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 190 calories, Fat 7g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 206mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON POPPY SEED LOAF
This has a nice fresh lemon flavor. Makes nice muffins, also.
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
- Sift together flour, baking soda, and salt. Set aside.
- In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
- Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 30.4 g, Cholesterol 39 mg, Fat 7.9 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 207.3 mg, Sugar 17.8 g
EASY ONE-BOWL CRANBERRY ORANGE LOAF
This easy cranberry orange loaf mixes up in just one bowl, with no mixer needed. No need to soften the butter, either! Makes one 9x5-inch loaf.
Provided by Jennifer
Categories Snack
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F (regular bake setting/not fan assisted), with rack in the centre of the oven. Grease a 9x5-inch loaf pan and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into 4 pieces and add to the dry ingredients. Using your fingertips, rub the cold butter into the flour mixture, breaking it up as you go, until you have an evenly crumbly mixture resembling corn meal.
- Remove the zest from the orange and set aside for now. In a 2-cup measuring cup, add the juice from the orange. Add enough water to the measuring cup to fill up to the 3/4 cup mark. add the orange zest and the well beaten egg to the measuring cup and stir to combine. Pour the orange juice mixture all at once into the dry ingredients. Using a wooden spoon, mix together just enough to dampen all the flour. Gently stir in the cranberries. (I like to dust frozen cranberries with a tiny bit of flour before adding to the dough).
- Spoon the batter into a greased 9x5-inch loaf pan and bake in preheated oven for about 1 hour, or until a tester inserted in the centre comes out clean. (Starting with frozen cranberries may need a few extra minutes of baking. Also note that darker pans will bake more quickly. So watch closely near the end of baking, but don't be afraid to bake a little longer, if needed).
- Allow the loaf to cool in the pan for 10 minutes, then run a knife around the side of the pan and turn out/remove from pan and allow to cool completely on a wire rack to cool completely.
- Once cooled completely, prepare glaze by stirring together the glaze ingredients until smooth. Place a piece of waxed paper or paper towel under the cooling rack to catch drips, then spoon the glaze over the cooled loaf, spooning it onto the top and letting it run down the side. Allow to stand until the glaze sets (about 30 minutes) before slicing.
Nutrition Facts : ServingSize 1 slice, Calories 285 kcal, Carbohydrate 57 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 33 mg, Sodium 338 mg, Fiber 2 g, Sugar 35 g
POPPY SEED CRANBERRY BREAD
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
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.
BLUEBERRY-POPPY SEED LOAVES
Provided by Food Network
Time 1h30m
Yield 4 mini loaves
Number Of Ingredients 11
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.
CRANBERRY POPPY SEED LOAF
A nice recipe from Heart Healthy Cooking. This recipe has 208 calories. 23% from fat total fat-5g. saturated fat-1g protein-4g carbs-35g cholesterol-1mg sodium-187mg fiber- 2g
Provided by Pat Duran
Categories Sweet Breads
Time 1h25m
Number Of Ingredients 16
Steps:
- 1. In a large bowl, combine flour, sugar, poppy seed, and baking powder; set aside. In a small bowl, combine milk, margarine, egg, vanilla and lemon peel. Stir milk mixture into flour mixture just until moistened. Stir in cranberries. Spread batter into greased 8x4-inch loaf pan. Bake at 350^ for 60 to 70 minutes or until tested done. Cool in pan on wire rack. Combine glaze ingredients in a small bowl and mix until smooth.
CRANBERRY POPPY SEED PIE
Steps:
- Almonds: Preheat oven to 275 degrees F. Spread almonds on a baking sheet and toast for 15 minutes, or until the almonds are golden brown. Remove from the oven and set aside. Poppy Seed Crust: Raise the oven temperature to 475 degrees F. Combine flour, salt and poppy seeds in a bowl. Cut butter or margarine into mixture until it's uniform but coarse. Sprinkle with water, toss with a fork and press into a ball. Roll out onto a floured surface. Line a 9-inch pie plate, leaving 1 inch hanging over the edge. Fold under and flute. Prick side and bottom. Bake for 12 to 15 minutes, or until lightly browned. Filling: Soften gelatin in 1/4 cup cranberry juice. Set aside. Chop cranberries and place in the blender. Add 1 cup cranberry juice and blend. In a medium-size saucepan, boil the cranberry mixture for 3 minutes over medium heat. Add the sugar and stir until it's dissolved. Remove from heat and add the softened gelatin. Place 1 1/2 cups mixture in the pie shell. Refrigerate. Set aside the remaining filling to cool at room temperature. When mixture in pie shell is cooled and slightly thickened, mix 1/3 cup almonds and 2 cups whipped topping into the remaining cranberry mixture. Spoon the cranberry mixture on top of the pie shell. Chill at least 2 hours in refrigerator. Before serving, garnish with the remaining whipped topping and almonds.
CRANBERRY-POPPY SEED-ORANGE LOAF
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
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
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
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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