CRANBERRY WALNUT BREAD
A moist and chewy bread with the great taste of cranberries and walnuts. Watch the consistency; I usually need to add more flour so that it doesn't 'climb the walls'. Enjoy!
Provided by Kathi
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 13
Steps:
- Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Select Light Crust and Sweet Cycle and press Start.
- If your machine has a Fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 30.8 g, Cholesterol 13.1 mg, Fat 4.7 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 214.4 mg, Sugar 8.4 g
CRANBERRY-WALNUT BREAD
This Thanksgiving-inspired quick bread recipe comes from Jane Kraemer of Manchester, Connecticut. The mixture of tart cranberry and salty nuts will have everyone reaching for a second slice.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.
- Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.
CRANBERRY WALNUT BREAD
This family favorite comes from a collection of Amish recipes. I gave the recipe to several friends, and everyone loves it. Loaded with cranberries, nuts and cinnamon flavor, it's perfect for fall and winter.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 9
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 walnuts and cranberries.
Nutrition Facts : Calories 134 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 234mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
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.
WHOLE-GRAIN PEAR CRANBERRY WALNUT BREAD
Provided by Food Network
Yield Serves 20 [Makes 2 loaves]
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Butter two 9-by-5-inch loaf pans. Line with parchment paper, butter the parchment and set aside.
- Beat butter and the sugars in a stand mixer with paddle attachment and mix on medium speed until fluffy. Add eggs one at a time, beating between each addition. Add oil and vanilla and stir to combine.
- Whisk together flour, baking soda, baking powder, salt and cinnamon in a medium bowl. Mix half the dry ingredients into butter mixture and stir together. Stir in remaining dry ingredients with a spatula, along with cranberries, pear, walnuts and sesame seeds; stir until batter is evenly moistened.
- Divide batter between the prepared pans. Bake until bread springs back when lightly touched, and a toothpick inserted into center comes out dry, with some crumbs, about 50 minutes. Cool on a rack at least 15 minutes or until completely cool. Remove from pans; slice each loaf into 10 pieces and serve warm or at room temperature.
HEALTHY CRANBERRY WALNUT BREAD
This is a geat healthy bread for the bread machine. It is great toasted or for sandwiches. I make a two pound loaf every weekend and it never lasts long enough. Be sure to start with all ingredients at room temperature.
Provided by Gloria J.
Categories Yeast Breads
Time 3h10m
Yield 1 2 lb. loaf, 15 serving(s)
Number Of Ingredients 15
Steps:
- Put all ingredients except cranberries and walnuts in the bread machine pan.
- Bake at light crust, basic setting.
- Check the dough in the early stages of mixing. It should form a smooth but slightly sticky ball.
- Add additional flour, one tablespoon at a time, until the dough ball looks right. I usually have to add 2-3 tablespoons more flour, but it varies with the amount of humidity in the air.
- Add cranberries and walnuts at the add fruit signal, or about five minutes before the end of the kneading cycle.
Nutrition Facts : Calories 165.5, Fat 5.2, SaturatedFat 0.7, Cholesterol 13.1, Sodium 199.4, Carbohydrate 26.7, Fiber 2.6, Sugar 8.4, Protein 4.6
CRUSTY CRANBERRY WALNUT BREAD
This cranberry walnut bread is perfect for leftover turkey sandwiches or chicken sandwiches, and it makes delicious toast. It freezes well, too.
Provided by Diana Rattray
Categories Breakfast Side Dish Bread Sandwiches
Time 2h45m
Number Of Ingredients 9
Steps:
- In a large mixing bowl or the bowl of a stand mixer with a dough hook attachment, combine the instant yeast and water. Let stand for 5 to 10 minutes.
- Add the flour, salt, sugar, and melted butter. Mix until the dough comes together, then knead for about 10 minutes by hand on a lightly floured surface or with the dough hook of the stand mixer. If needed, add more flour, in small amounts, to keep the dough from sticking to the bowl or your hands.
- Add the walnuts and cranberries and knead them in until they are distributed throughout the dough. This is best done by hand unless you feel your mixer can handle the task.
- Oil a large bowl. Transfer the dough to the bowl and roll over to coat all sides. Cover with plastic wrap and let it rise until doubled, about 1 hour.
- Line 2 baking sheets with parchment paper. Sprinkle lightly with cornmeal.
- Punch down and transfer the dough to a lightly floured surface. Divide into 2 portions and form each into tight rounds. Place on the prepared baking sheets. Cover the loaves with a lightweight kitchen towel and let rest for 45 minutes.
- Meanwhile, preheat the oven to 350 F. Position the oven rack in the center of the oven.
- Bake the loaves for 30 to 40 minutes, until they are nicely browned and sound hollow when tapped on the bottoms. The internal temperature will be around 195 F when done.
Nutrition Facts : Calories 246 kcal, Carbohydrate 40 g, Cholesterol 3 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 187 mg, Sugar 9 g, Fat 7 g, ServingSize 1 loaf (24 servings), UnsaturatedFat 0 g
PEAR-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
Glaze this loaf full of cranberry, pear and walnut with an icing made with real vanilla bean.
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 melted 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 pears. 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 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 NUT BREAD I
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
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
CRANBERRY NUT BREAD
I created this recipe 14 years ago by combing a couple of recipes from my collection. A friends suggested I add even more cranberries. Now there's a big burst of tart cranberry and lots of crunchy nuts in every piece. -Dawn Lowenstein, Hatboro, Pennsylvania
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and zest; stir into dry ingredients just until moistened. Fold in cranberries and walnuts. , Spoon batter into a greased and floured 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 169 calories, Fat 6g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 258mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY WALNUT RYE BREAD
Make and share this Cranberry Walnut Rye Bread recipe from Food.com.
Provided by nvermd
Categories Yeast Breads
Time 2h40m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Dissolve yeast in warm water.
- Add sour cream, salt, molasses, sugar, allspice, cloves, cranberries, walnuts and rye flour.
- Mix on low speed to blend then mix on medium speed for 5 minutes.
- Add enough white flour to make a soft dough.
- Knead for 5 minutes.
- Place in a greased bowl and let rise until doubled.
- Punch down and divide in two.
- Let rest for 10 minutes.
- Grease two 9" by 5" loaf pans.
- Shape dough to fit into pans then let rise until double.
- Bake at 375 degrees for 35 to 40 minutes until deep golden brown.
- Remove from pans immediately and cool on wire racks.
- Brush with butter while still warm if desired.
CRANBERRY WALNUT SANDWICH BREAD
"This hearty bread not only goes well with Thanksgiving dinner but it makes the most delicious sandwiches with the leftover turkey." This recipe was actually emailed to me from Recipe4Living and is worthy of sharing with others. I have modified it to accommodate the use of a stand mixer with dough hook and obtained the tip of slashing the top to avoid "break & shred" from the bakers at King Arthur Flour. I use a little nut grinder to run the cranberries through first on "coarse" and follow with the nuts on "fine" which works well for me.
Provided by GourmetGrandma
Categories Breads
Time 3h45m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 14
Steps:
- Pour buttermilk and water into a small bowl and warm in microwave for 45 seconds to 1 minute (temperature should be approximately 105-110 degrees). Stir in the yeast and set aside for 5 minutes.
- Pour mixture into bowl of stand mixer and add the egg, softened butter and honey. Mix well, then add the oats, salt, baking soda and cinnamon. Mix well, then add about 3 cups of the flour one cup at a time, mixing well after each addition. Hold back about a cup of flour, to add later if needed.
- Add the dried cranberries and nuts and knead with dough hook for about 6 minutes, adding flour as needed until dough is smooth and elastic and has left the sides of the bowl.
- Place dough into an oiled bowl and let rise for 1 1/2 hours.
- Deflate and shape into a loaf. Place dough into a greased 9 x 5-inch loaf pan and let rise for 1 hour or until doubled in size. Preheat oven to 350 degrees. Slash top of loaf 3 times diagonally and bake for 40-45 minutes or until golden brown. Immediately brush with the melded butter, if desired, and turn bread onto a wire rack to cool.
Nutrition Facts : Calories 246.8, Fat 6.7, SaturatedFat 2.1, Cholesterol 22.7, Sodium 270.4, Carbohydrate 40.1, Fiber 2.2, Sugar 5.8, Protein 6.8
CRANBERRY ORANGE WALNUT BREAD
Use your food processor for the nuts and cranberries and save loads of time.
Provided by Heather Walker
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans. Line bottoms with parchment paper, if desired.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the orange zest.
- Sift together the flour, salt, baking powder and baking soda. Add to the egg mixture, alternating with orange juice.
- Coarsely chop the cranberries.
- Pour the flour mixture into the mixing bowl alternately with the orange juice, mixing until just incorporated. Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine. Divide the batter evenly among prepared pans.
- Bake in the preheated oven for 30 minutes. Check for browning: cover the tops with aluminum foil to prevent them from becoming too dark. Bake until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more. Cool on wire racks.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 54.2 g, Cholesterol 38.5 mg, Fat 11.5 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 4.3 g, Sodium 511.6 mg, Sugar 27.7 g
CRANBERRY WALNUT PUMPKIN BREAD
An easy recipe from Ocean Spray. Baked in those disposible aluminum baking pans, it makes a great food gift for the holidays.
Provided by Denise in da Kitchen
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- In a large bowl, mix together cranberry sauce, molasses, pumpkin, oil and eggs.
- In a second bowl, stir together the remaining ingredients.
- Add cranberry mixture to flour mixture and stir until all ingredients are well moistened.
- Divide batter between two 9 x 5-inch greased loaf pans.
- Bake at 350 degrees for 65 minutes or until bread tests done with wooden pick.
Nutrition Facts : Calories 3056.1, Fat 96.3, SaturatedFat 13.5, Cholesterol 423, Sodium 2904.2, Carbohydrate 517, Fiber 12.9, Sugar 285.8, Protein 46.3
CRANBERRY-ORANGE NUT BREAD
Make and share this Cranberry-Orange Nut Bread recipe from Food.com.
Provided by southern chef in lo
Categories Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease bottom of 9 x 5 x 3-inch loaf pan.
- Combine flour, sugar, baking powder, salt, and baking soda; cut in the butter until crumbly.
- Add orange peel, orange juice and egg, and stir just until moistened.
- Mix in cranberries and nuts; pour into prepared pan and bake 55 to 65 minutes, or until wooden toothpick inserted in center comes out clean.
- Cool completely before cutting.
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