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.
CARROT BREAD
Provided by Food Network Kitchen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In medium bowl combine flour, baking soda, baking powder, and salt. Mix with a fork. In large bowl combine eggs and sugar. In food processor grate carrots. Add grated carrots, oil, vanilla, pineapple, walnuts and cinnamon to egg mixture. Slowly add flour mixture to wet mixture until completely combined. Pour batter into two greased loaf pans. Bake for 45 minutes;
ZUCCHINI BREAD WITH DRIED CRANBERRIES AND VANILLA BEAN GLAZE
Provided by Food Network Kitchen
Time 1h15m
Yield one 9-by-5-inch loaf or three 6-by-3-inch mini loaves
Number Of Ingredients 17
Steps:
- Make the zucchini bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.
- Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the dried cranberries.
- Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the shredded zucchini. Fold the zucchini mixture into the flour mixture until just combined.
- Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
- Make the glaze: Whisk the confectioners' sugar, milk and vanilla seeds in a bowl. Pour over the cooled zucchini bread and let set, 15 to 20 minutes.
MINI VANILLA SCONES WITH VANILLA BEAN GLAZE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h10m
Yield 24 mini scones
Number Of Ingredients 12
Steps:
- For the scones: Preheat the oven to 350 degrees F. Split the vanilla beans in half lengthwise and scrape out all the vanilla "caviar" inside. Stir the caviar into the cream. Set aside for 15 minutes.
- Sift together the flour, granulated sugar, baking powder and salt. Cut the cold butter into pats, and then use a pastry cutter or two knives to cut the butter into the flour. Keep going until the mixture resembles crumbs.
- Mix the vanilla cream with the egg, and then combine with the flour mixture. Stir gently with a fork just until it comes together.
- Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 12-by-7 inches and 1/2-to-3/4-inches thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles. Transfer to a parchment or baking-mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, and then transfer to a cooling rack to cool completely.
- For the glaze: Split the vanilla bean in half lengthwise and scrape out the caviar. Stir the caviar into the milk. Set aside for 15 minutes.
- Mix the powdered sugar and salt with the vanilla milk, adding more powdered sugar or milk if necessary to get the right consistency. Stir or whisk until completely smooth.
- One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.
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.
More about "carrot walnut cranberry quick bread with vanilla bean glaze recipes"
WALNUT CRANBERRY BREAD RECIPE - BREADS AND SWEETS
From breadsandsweets.com
5/5 (4)Total Time 1 hr 10 minsCategory Breakfast, Dessert, SnackCalories 3954 per serving
CRANBERRY WALNUT QUICK BREAD | YELLOWBLISSROAD.COM
From yellowblissroad.com
CARROT CAKE LOAF (QUICK BREAD) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
25 BEST CHRISTMAS MORNING BREAKFASTS | HOLIDAY RECIPES ...
From foodnetwork.com
PEAR-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
From foodnetwork.cel30.sni.foodnetwork.com
CARROT-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
From foodnetwork.cel29.sni.foodnetwork.com
CARROT-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
From recipenet.org
CRANBERRY NUT BREAD (WITHOUT ORANGE JUICE) - MORE THAN ...
From morethanmeatandpotatoes.com
CARROT-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
From pinterest.com
BEST CARROT WALNUT CRANBERRY QUICK BREAD WITH VANILLA BEAN ...
From recipert.com
PEAR-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
From recipenet.org
CARROT-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
From pinterest.com
CARROT-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
From copymethat.com
CARROT-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN …
From pinterest.ca
QUICK CRANBERRY WALNUT BRAN BREAD RECIPE - TABLESPOON.COM
From tablespoon.com
CARROT-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
From foodnetwork.cel30.sni.foodnetwork.com
You'll also love