WHOLE CRANBERRY BREAD
Whole Cranberry Bread is an old family recipe that's classy enough to make for the holidays. The fresh cranberries (not dried) add a bright pop of color to the bread loaf, making it very pretty to look at. But, more important than its looks, is its taste. The cranberries and walnuts add nice texture and the fruity flavor is refreshing. Serve it with dinner, after dinner, or present it as a gift. This cranberry bread recipe is perfect for all kinds of occasions.
Provided by Simone Collins
Categories Bread
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, sift flour, sugar, baking powder, baking soda, and salt together. Add walnuts and cranberries.
- In another bowl, combine orange juice, butter, and egg. Add to the dry ingredients, mixing well. Pour into pan.
- Bake for 1 hour. Cool for 15 minutes before removing it from the pan. It's better if prepared a day or so before serving.
WHOLE WHEAT CRANBERRY BREAD
Whole wheat cranberry bread is chewy, fluffy and airy, packed with dried cranberries and seeds, and has a perfect crunchy crust topped with oats and seeds.
Provided by Sam | Ahead of Thyme
Categories Bread
Time 3h55m
Number Of Ingredients 13
Steps:
- In a small cup, add yeast, milk, butter and sugar, and whisk to combine. Let it sit for 5 minutes to activate the yeast.
- In a large mixing bowl, whisk to combine all purpose flour, whole wheat flour, 1/3 cup oats, cranberries, flaxseeds, sesame seeds and salt.
- Pour in the yeast mixture, and stir with a silicone spatula to combine until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).
- Transfer the dough onto a clean surface and knead for 5 minutes until it turns into a smooth dough ball. Because of the medium hydration (60% flour to liquid ratio) and high fat content (butter and milk), the dough is much softer and is easy to knead into a smooth ball.
- Drizzle and spread a little bit of oil over the dough with your hands to help prevent it from drying out. Cover the bowl with plastic cling wrap and let it sit at room temperature for up to 2 hours or until doubled in size.
- Transfer the dough onto a lightly oiled surface. Flatten the dough into 9x5-inch rectangle and roll it into a log. Pinch the edges together to seal.
- Transfer the rolled dough into a 9x5 loaf pan and press it down with your palm to spread cover the entire pan. This also helps distribute air bubbles evenly in dough when it rises. Set it aside to rise until the loaf almost rises to the rim of the pan, about 1-1.5 hours.
- Preheat the oven to 400F.
- Gently brush egg wash over the top crust (be gentle with brushing since the loaf is filled with air bubbles). Sprinkle the top with the remaining oats and poppy seeds.
- Bake for 40 minutes until the top turns golden brown.
- Allow loaf to cool in the pan for 5 minutes, then remove out of the pan and cool completely on a wire cooling rack before slicing, about 1 hour.
Nutrition Facts : ServingSize 1 slice, Calories 185 calories, Sugar 3.1 g, Sodium 228.2 mg, Fat 3.3 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 33.7 g, Fiber 3.4 g, Protein 6 g, Cholesterol 15.5 mg
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
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
WHOLE WHEAT-CRANBERRY BREAD
Serve your family with this homemade whole wheat and cranberry bread made using Gold Medal® flour.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h45m
Yield 8
Number Of Ingredients 18
Steps:
- Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour.
- Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
- Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color.
- Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.
Nutrition Facts : ServingSize 1 Slice
WHOLE WHEAT CRANBERRY ORANGE QUICK BREAD
From "The Versitile Grain", by Sheryl and Mel London. Bake this the day before you need it, so the flavors have a chance to meld, or freeze it to use within a a month or so. This is most definitely a food processor recipe!
Provided by zeldaz51
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees and butter a 9 X 5 X 3 inch loaf pan.
- Coarsely chop the cranberries in the bowl of a food processor, about four pulses. Transfer berries to a small bowl and stir in the honey. Let honey-berry mixture steep at least 1 hour, or until the mixture exudes a liquid.
- Meanwhile, peel the zest from both oranges and mince it finely, then set aside. Peel the white pith from both oranges and discard. Add the oranges to the food processor and process for three or four pulses, then transfer to the cranberry-honey mixture.
- Add the egg to the food processor and process until it is well beaten, then add the cooled butter and process until combined.
- Scrape the egg mixture into the cranberry mixture.
- In a large mixing bowl, combine the dry ingredients (flour through walnuts, plus the prepared orange zest). Add the wet (cranberry) mixture to the dry ingredients and combine. Spoon and scrape the batter into the prepared pan and bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
- Cool, in the pan, on a wire rack for 15 minutes, then turn out onto the rack and let the loaf cool completely. Wrap in aluminum foil and eat the following day for best flavor.
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