CRANBERRY WALNUT BREAD (NO KNEAD)
A rustic no knead cranberry nut bread that is so delicious and easy, it will make a bread baker out of anyone! An easy yeast bread recipe that requires minutes to mix, requiring very little hands on time.
Provided by Kathleen • The Fresh Cooky © 2020
Categories Bread
Time 13h
Number Of Ingredients 9
Steps:
- Add flour, yeast and salt to large bowl (large enough for dough to double), stirring yeast into one portion of flour, salt the other, then stir together. Toss cranberries and walnuts and stir well to coat in the flour mixture.
- Pour honey into warm water and stir to combine. Pour honey water into flour mixture. Stirring to combine, it will be sticky, that's okay!
- Cover the bowl with plastic wrap, placing bowl in a draft-free , warm spot for at 12-18 hours (yes, hours!). I place in my oven, with a tea towel over the top of the plastic wrap.
- NEXT DAY | Once the dough has risen, and place a piece of parchment paper on the counter and dust with flour; with floured hands, gently scrape the dough away from the bowl and onto the parchment paper, the dough will be stringy and sloppy.
- Gently shape the dough into a round or oval shape. It will feel different than other breads, kind of fluid, that's alright it lends to the rustic look. Cover the shaped dough with a piece of plastic wrap (sprinkle a little flour on top of your dough if it's still really sticky) and then with a tea towel. Let rise for another 45 minutes.
- While dough is doing second rise, adjust your oven rack so that the dutch oven sits several inches above the bottom, but still has plenty of clearance on the top. PLACE DUTCH OVEN with LID INSIDE THE OVEN TO HEAT WITH THE OVEN. Preheat oven to 450 degrees F.
- Remove the plastic wrap, don't worry if it doesn't look like the dough has risen too much, it will puff up once it hits the heat of the oven.
- CAREFULLY (it's really hot!) remove the pot from the oven, set the lid to the side and using the excess parchment paper as a sling, gently transfer bread dough to the dutch oven, cover with lid (it's hot too!) and place back in hot oven for 30 minutes -- no peeking!! This is when the crispy crust develops. See notes if bottom burns below.
- After 30 minutes, remove the lid (remember it's still hot!), baking for another 15 minutes. Place on wire rack to cool completely. You can leave it in the pot, I prefer to remove it using the parchment and cool on a wire rack. If desired, brush or drizzle with a little extra honey, while warm.
- Resist cutting into the bread until it has mostly cooled, breads continue to bake while cooling and if you cut into it too soon it could make it gummy inside.
- *A great way to make sure your yeast is active, is to dissolve ½ teaspoon of sugar (or in this case honey) into ½ cup of warm water (between 110-120 degrees), stir in ½ teaspoon of yeast and allow to sit for 5-10 minutes.
- This is called proofing, after 10 minutes, it should be light and bubbly and smelly yeasty.
- If doesn't do the above, the yeast is "gassed" and won't do its job.
- I store my yeast in the fridge as I use it all the time, it will last even longer if store in the freezer.
- For more information read this article from King Arthur Baking outlines how to test yeast, baking powder and baking soda.
Nutrition Facts : ServingSize 1 ounces, Calories 242 kcal, Carbohydrate 42 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 356 mg, Fiber 2 g, Sugar 16 g, UnsaturatedFat 6 g
ORANGE-CRANBERRY NUT BREAD
-Marilyn Ellis, Canyon Lake, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Whisk together the first five ingredients. In another bowl, whisk orange juice, egg, water and butter. Stir into dry ingredients just until moistened. Fold in cranberries, pecans and orange zest. , Bake in a greased 9x5-in. loaf pan until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 138mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
HIGH-ALTITUDE PUMPKIN BREAD
Since we live in Colorado, I'm always on the lookout for high-altitude bread recipes. It's so much easier than trying to figure out conversions or hope that the recipes designed for sea-level will work. This one turns out great every time! From the High Altitude Country Kitchen Volume 1
Provided by noway
Categories < 4 Hours
Time 1h10m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Beat oil, sugar, and eggs in large bowl until light and fluffy.
- Add vanilla and pumpkin, mix until well blended.
- Sift flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Add to pumpkin mixture and beat on low speed until blended.
- Stir in nuts and raisins if desired.
- Pour batter into 2 9x5 inch loaf pans that have been sprayed with cooking spray.
- Bake for 60 minutes at 350F or until toothpick inserted in center comes out clean.
- Remove bread from pans and let cool on rack.
EASY ALL CRANBERRY BREAD
This is an easy fool proof bread that you can whip up and walk away for an hour. It's a version of my Mom's bread, but I prefer an all cranberry bread! Sorry Mom!
Provided by MissStacey
Categories Quick Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Sift flour, sugar, baking powder, salt, and baking soda into a large bowl.
- Cut in butter until the mixture is crumbly.
- Add egg, finely grated orange peel, lemon peel, and orange juice all at once; carefully stir until the mixture is evenly moist.
- Fold in cranberries.
- Spoon and spread evenly into a greased 9x5x3-inch loaf pan.
- Bake for 55-65 minutes, or until a tooth pick inserted in the center comes out clean.
- Remove from the pan and cool on a wire rack.
CRANBERRY ORANGE QUICK BREAD
Rich and hearty fruit bread, appropriate for breakfast, brunch or just a snack. My in-laws gobbled it up for Thanksgiving!
Provided by ZETA426
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h5m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
- In a large bowl, stir together the flour, baking powder, baking soda, salt, and white sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or large measuring cup, whisk together the eggs, milk, sour cream, vanilla and orange extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 33.9 g, Cholesterol 35.3 mg, Fat 7.3 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 159 mg, Sugar 19.5 g
HOLIDAY SEASON CRANBERRY BREAD
We always have a lot of people visiting during the holiday season and it's always nice to have a little something homemade on hand to offer. This bread is nice to give away as gifts during the holidays. Delicious plain, with butter or with cream cheese (
Provided by - Carla -
Categories Quick Breads
Time 1h15m
Yield 1 loaf or 2 half loaves, 8 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour, sugar, baking powder, salt and soda into large bowl and set aside.
- Add 2 tablespoons melted butter to 3/4 cup freshly squeezed orange juice.
- Add beaten egg to orange mixture and add to dry ingredients.
- Mix until dry ingredients are moistened.
- Stir in chopped nuts and cranberries.
- Turn into (greased and floured) 9 x 5 x 3 inch loaf pan.
- Bake at 350 degrees for 55 minutes to 1 hour.
- Let stand 24 hours before slicing.
- This recipe freezes very well - I usually wrap first in Saran Wrap, then wrap it in aluminum foil and then place in zip-lock bags - I generally take out of the freezer the night before serving, if possible.
- Delicious plain or with butter or cream cheese spread on it.
Nutrition Facts : Calories 362.6, Fat 13.4, SaturatedFat 3, Cholesterol 34.1, Sodium 322.9, Carbohydrate 56.4, Fiber 3, Sugar 28.4, Protein 6.5
PUMPKIN BANANA CRANBERRY BREAD
A plethora of yummy goodies packed in this awesome bread! The original was a recipezaar recipe that i tweaked and added to and doctored so much that to review it as it was written would be wrong since it's a whole nother recipe now.
Provided by ddav0962
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Grease 2 loaf pans.
- In a large bowl stir together mashed bananas, pumpkin, applesauce, eggs, and vanilla until fully combined.
- In a medium bowl combine flour, splenda, baking powder, baking soda cinnamon, ginger, allspice, flax and salt.
- Add flour mixture to wet ingredients along with cranberries and stir just until combined.
- Pour into loaf pans.
- Bake 70-80 minutes until well browned.
Nutrition Facts : Calories 99.3, Fat 1.7, SaturatedFat 0.3, Cholesterol 17.6, Sodium 222, Carbohydrate 18.5, Fiber 2.3, Sugar 2.7, Protein 3
CRANBERRY BREAD
The secret here is a the cardamon and it definitely makes this recipe. This is one of my favorite quick breads to make.
Provided by invictus
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- In a bowl mix together sugar, melted butter, hot water, eggs, and orange juice.
- In a separate bowl mix togehter flour, baking soda, baking powder, salt, cardamon, and cranberries.
- Gradually incorporate wet ingredients into dry ingredients. Pour into two greased and floured loaf pans.
- Bake at 350 for 55 minutes.
- Mix remaining sugar and juice; pour over baked loaves and bake 10 minutes more.
Nutrition Facts : Calories 2130, Fat 31, SaturatedFat 16.6, Cholesterol 272.6, Sodium 3828.8, Carbohydrate 433.8, Fiber 11.7, Sugar 230.3, Protein 33.9
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