CRANBERRY BREAD
Make and share this Cranberry Bread recipe from Food.com.
Provided by RecipeNut
Categories Breads
Time 1h10m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 11
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.
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.
CRANBERRY ORANGE QUICKBREAD
Anne Burrell's cranberry orange quickbread from Food Network is a delicious holiday hostess gift.
Provided by Anne Burrell
Categories dessert
Time 1h45m
Yield 1 loaf
Number Of Ingredients 12
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!
BRIE-AND-CRANBERRY STUFFED BREAD BOWL
This cheese-stuffed bread bowl has built in dippers, thanks to a few clever cuts -- no crackers required.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Bring the sugar and orange juice to a boil in a medium saucepan over medium-high heat and cook until the sugar has dissolved, about 3 minutes. Stir in the cranberries and 1 teaspoon rosemary and cook, stirring occasionally, until the liquid has thickened and reduced by half, about 20 minutes. Transfer to a baking sheet and refrigerate until cooled, about 1 hour.
- Meanwhile, center the wheel of Brie on top of the bread boule. Using the Brie as a guide, trace a circle a little larger than the wheel of cheese with a paring knife and cut into the top of the bread and pull out the "plug". Trim and flatten it so it can be used as a lid for the bread bowl. Scoop out the insides of the bread boule, leaving about 1/2-inch of bread around the side.
- Starting halfway up the side of the bread boule, use a serrated knife to cut a 1/2-inch deep horizontal slit around the entire bread boule. Now, starting at the rim of the bread boule cut down about 3/4-inch deep to connect to the first horizontal cut. Repeat all around the rim of the bread, spacing these vertical cuts about 1-inch apart. Brush the inside of the bread with the butter and sprinkle with the remaining 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper.
- Reserve 1/4 cup of the cranberry sauce and spread the remaining sauce into the bottom of the bowl. Slice the top off the Brie and place into the bread on top of the cranberries. Transfer to the prepared baking sheet. Place the lid back on top and bake until the cheese is warm and gooey and the bread has turned a golden brown, 45 to 50 minutes.
- Transfer to a serving platter and remove the lid and top with the reserved cranberry sauce. Rip the pull-apart pieces off around the outer edge and dip. Toast the extra scooped out bread and serve as extra dippers on the side.
CRANBERRY PUMPKIN BREAD
Steps:
- Preheat oven to 350 degrees F.
- In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 (8 by 4-inch) loaf pans. Bake for 50 minutes.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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 ALMOND BREAD
This is supposedly a "celebrity" recipe from Meg Ryan. I don't know how true that is but I got it from a friend awhile back and have just now had the chance to make it. Let's just say I was pleasantly surprised at the combination of flavors and the texture of this sweet bread.
Provided by Sherrybeth
Categories Quick Breads
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease and flour a 12-cup Bundt pan.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.
- In a large bowl with an electric mixer, gradually beat sugar into butter.
- Add eggs 1 at a time, beating well after each addition.
- Blend in almond extract.
- In a small bowl, stir together cranberry sauce and sour cream.
- In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick.
- Pur batter into Bundt pan and lightly smooth the top.
- Bake 1 hour 10 minutes, or until bread is nicely browned on top and beginning to pull away from sides of pan.
- Let cool 10 minutes and unmold onto a wire rack and allow to cool completely before slicing.
Nutrition Facts : Calories 353.3, Fat 12.2, SaturatedFat 7.2, Cholesterol 79.5, Sodium 390.9, Carbohydrate 56.5, Fiber 1.1, Sugar 35.6, Protein 4.9
CRANBERRY-BANANA BREAD
My Mom never made plain banana bread - the cranberries add such a pretty color and nice tartness to this bread. Great for breakfast!
Provided by Mary Scheffert
Categories Quick Breads
Time 1h25m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350- grease two 9x5 loaf pans.
- Cream shortening with sugar; add eggs one at a time, beating well after each addition.
- Combine dry ingredients& add alternately with bananas to shortening mixture.
- Add nuts, stir well.
- Fold in cranberry sauce.
- Pour batter into prepared pans- bake 60-65 minutes or until done.
- Remove from pans& cool thoroughly on wire rack (allow to cool completely before slicing).
Nutrition Facts : Calories 2954.6, Fat 116.8, SaturatedFat 25.5, Cholesterol 423, Sodium 2874, Carbohydrate 443.4, Fiber 18.3, Sugar 242.4, Protein 49.1
CRANBERRY-ORANGE BREAD
Nice for the holidays. Fall is a great time to make nut breads, they freeze well, and make excellent hostess gifts.
Provided by PalatablePastime
Categories Quick Breads
Time 1h10m
Yield 20 slices, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Grease a 9x5-inch loaf pan and have it ready.
- In a mixing bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- In another small bowl, beat eggs lightly with a whisk or fork, then stir in melted butter, orange peel, and orange juice.
- Add the wet mixture to the flour mix, and stir with a spoon until the batter is just mixed, then fold in the cranberries and walnuts (batter will be stiff).
- Pour the batter into the loaf pan and bake in the preheated oven for 55-60 minutes or until a toothpick inserted in the middle comes out fairly clean (a crumb or two can stick to it but you don't want wet batter).
- Cool in the pan on a wire rack for 10 minutes, then remove from the pan and finish cooling on the wire rack.
Nutrition Facts : Calories 131, Fat 3, SaturatedFat 1.6, Cholesterol 24.7, Sodium 154, Carbohydrate 24, Fiber 0.9, Sugar 11, Protein 2.4
CRANBERRY BANANA BREAD
Studded with cranberries and nuts, these moist golden loaves make wonderful breakfast treats and gifts for grateful friends. I experimented for years, and this recipe is near perfection! -Eva Rider, Montgomery, Alabama
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas. Combine the flour, cracker crumbs, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Fold in walnuts and cranberries. Pour into a greased 8x4-in. loaf pan., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 230 calories, Fat 10g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 225mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
BLUEBERRY CRANBERRY BREAD
This is a recipe from one of my mother's old cookbooks. If you don't have buttermilk, sour milk will do, or you can mix 1 T vinegar with milk to make 1 cup.
Provided by Recipe Junkie
Categories Quick Breads
Time 1h25m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Grease two standard size loaf pans.
- Mix cranberries, blueberries and granulated sugar together in saucepan, cooking over medium heat and stirring until sugar is dissloved.
- Remove from heat and set fruit aside to cool.
- Mix brown sugar and butter in mixing bowl and beat until blended. Add eggs and beat well.
- Stir in buttermilk.
- Mix flour, baking soda, baking powder and salt in a bowl and stir until well mixed.
- Add to butter mixture and stir until just blended.
- Stir in fruit and sugar mixture.
- Spoon batter into greased loaf pans.
- Bake for 1 hour and ten minutes or until a toothpick comes out clean when inserted into center.
- Remove and cool.
CRANBERRY BREAD
Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 2 g, Protein 5 g
CRANBERRY BREAD
This recipe has no fat or cholesterol. Every other recipe for this bread has an egg or shortening in it. The dough is very thick but bakes into a very good fruity bread.
Provided by Chef Suz in Bekond
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Sift top ingredients together in large mixing bowl. Add orange juice, water, and cranberries. Stir until mixed completely.
- Bake in Pam sprayed bread pan for 1 hour at.
- 350°. Turn out bread and cool.
Nutrition Facts : Calories 178.7, Fat 0.3, Sodium 198.5, Carbohydrate 41.6, Fiber 1.2, Sugar 21.5, Protein 2.7
OCEAN SPRAY'S CRANBERRY NUT BREAD
Make and share this Ocean Spray's Cranberry Nut Bread recipe from Food.com.
Provided by senseicheryl
Categories Quick Breads
Time 1h5m
Yield 1 9 inch loaf pan
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. 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, oil, orange peel 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 rack for 15 minutes.
- Remove from pan and cool completely.
Nutrition Facts : Calories 2563.4, Fat 70.4, SaturatedFat 10.2, Cholesterol 211.5, Sodium 4037.5, Carbohydrate 448.4, Fiber 20.5, Sugar 225.4, Protein 45.9
CRANBERRY-ORANGE QUICK BREAD
This is my husband's very favorite quick bread I make, a great holiday gift, and is my most-requested at parties, especially around the holidays. It originally came from the Betty Crocker Cookbook, but I usually omit the nuts (although I love pecans with the cranberries) and have added a glaze onto it, which really seemed to give it that extra little zing. When I serve it for parties or brunches, I slice it, then cut the slices in half top to bottom; people seem satified with the smaller pieces (though they often go back for more!) and it serves more that way. I always try to keep a bag of cranberries in the freezer for just this recipe.
Provided by winkki
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Grease/spray bottom only of a 8x4 or 9x5 loaf pan.
- Combine flour, sugar, baking powder, salt, and baking soda Add margarine and mix until crumbly.
- Add peel, 3/4 c orange juice, and egg; stir until moistened Add cranberries and nuts.
- Pour batter (it will be thick) into pan and bake until a knife comes clean from the center.
- For a 8" loaf, about 75 min; for a 9" loaf, about 55-65 min at 350F (watch after about 50 min, depending on your oven).
- Loosen sides from pan, remove& cool completely.
- When cool, prepare glaze: combine 1 T orange juice, 1 c sifted powdered sugar, and enough extra OJ to drizzle.
- Drizzle over top of loaf and enjoy!
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