AMAZINGLY MOIST CRANBERRY BREAD RECIPE
Tart and sweet cranberry bread recipe with just a tiny bit of crispness that protects each soft and moist slice. The best cranberry bread you'll ever eat.
Provided by Kelly Egan - A Side of Sweet
Categories Desserts
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 375° Fahrenheit. Grease a 9×5-inch loaf pan with butter or shortening.
- In a small bowl, stir together the orange juice, orange zest, buttermilk*, butter, and egg.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Stir in the liquid ingredients, mixing until just combined and dry streaks still remain.
- Stir in the chopped cranberries and nuts, if using.
- Pour mixture into the prepared loaf pan*** and level using a spatula. Bake for 25 minutes, then reduce heat to 350° Fahrenheit and bake for an additional 45-50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack and let cool at least an additional 30 minutes before slicing.
Nutrition Facts : ServingSize 1 slice, Calories 311 calories, Sugar 27.8 g, Sodium 363.5 mg, Fat 10.7 g, SaturatedFat 6.1 g, TransFat 0 g, Carbohydrate 51.2 g, Fiber 3.9 g, Protein 5.7 g, Cholesterol 48.4 mg
CRANBERRY BREAD
Cranberry bread with glaze and canned cranberries - a soft loaf of homemade bread that is packed with tart cranberries and topped with a sweet, sugary glaze for a bread that is versatile enough to be enjoyed for breakfast or as a dessert.
Provided by Shanna
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and grease and flour (3) mini loaf pans and set aside.
- With a Kitchen-aid mixer or hand mixer cream softened margarine, eggs, and granulated sugar together until fully incorporated.
- Add baking powder, salt, baking soda, flour, and 1 tsp of almond extract to softened butter. Mix together until well combined. Then, add sour cream and fold in until fully incorporated.
- Scoop the batter into the loaf pans filling them ⅓ of the way full.
- Layer the cranberries on top of the batter saving ½ of the can.
- Add the remaining batter over the cranberries, leaving room for another layer of cranberries. (Don't forget that the batter will rise in the pan)
- Layer the rest of the can of cranberries over the batter.
- Bake for 40-45 mins. Before removing the bread from the oven use a toothpick to make sure the bread is baked in the middle. Poke the center of the loaf with a toothpick, if it comes out clean it is fully baked. If it comes out dirty bake it longer.
- Let the bread cool for 5 mins. then remove it from the pans and glaze.
Nutrition Facts : Calories 213 kcal, Fat 8.4 g, SaturatedFat 2.7 g, Cholesterol 24 mg, Sodium 183 mg, Carbohydrate 33 g, Fiber 0.7 g, Sugar 21.5 g, Protein 2.6 g, ServingSize 1 serving
SOUR CREAM-CRANBERRY BREAD
The addition of sour cream makes this cranberry bread super moist. Don't forget the orange peel!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h30m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Generously grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
- In medium bowl, stir all bread ingredients except cranberries with fork or whisk until moistened. Stir in cranberries. Pour into pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely before slicing, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
- In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread just before serving.
Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 20 g, TransFat 0 g
CRANBERRY SOUR CREAM KUCHEN
This is a holiday breakfast favorite in our home. It is equally delicious served warm or cold, and it also freezes well, so you can make it ahead.
Provided by AUNT MAMIE
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
- Beat 1/2 cup butter, 1 cup white sugar, and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg thoroughly before adding the second. Whisk 2 cups flour, baking powder, baking soda, and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments, alternating with sour cream, to make a batter.
- Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread the cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until the topping looks like crumbs. Sprinkle topping evenly over cake.
- Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs, 50 to 55 minutes.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 46.1 g, Cholesterol 79.9 mg, Fat 15.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 9.1 g, Sodium 324.2 mg, Sugar 26.3 g
SOUR CREAM-CRANBERRY BARS
You'll find yourself reaching for just one more of these golden, rich, cranberry-filled bars. Go ahead, you deserve it!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h57m
Yield 32
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Mix butter and brown sugar in large bowl with spoon. Stir in oats, 1 1/2 cups flour and the baking soda until crumbly. Press half of the mixture in ungreased rectangular pan, 13x9x2 inches. Bake 10 to 12 minutes or until golden brown.
- Mix remaining ingredients in large bowl. Pour over baked crust. Crumble remaining oat mixture over filling.
- Bake 25 to 30 minutes or until top is golden brown and filling is set. Cool completely, about 1 hour. For 32 bars, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 85 mg
CRANBERRY-NUT BREAD
Share moist cranberry-nut bread with family and friends. It's perfect for the holidays or anytime.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 1
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Generously grease bottom of loaf pan, 9x5x3 inches. Stir Bisquick, granulated sugar, sour cream, oil, milk, orange peel and eggs in medium bowl until moistened. Stir in cranberries and nuts. Pour into pan.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
- Stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 180 mg
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