Cranberry Nut Bread Recipes

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan.
• Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl.
• Stir in orange juice, oil, orange peel and egg. Mix until well blended.
• Stir in cranberries and nuts.
• Spread evenly in loaf pan.
• Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
• Cool on rack for 15 minutes.
• Remove from pan and cool completely.

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.

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.

Steps:

• Heat oven to 350ºF.
• Combine first 4 ingredients in large bowl. Mix orange juice, margarine, egg product and zest. Add to flour mixture; stir just until moistened. Stir in cranberries and nuts.
• Pour into greased and floured 8x4-inch loaf pan.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely.
• Mix powdered sugar and water; drizzle over bread. Let stand until firm.

Steps:

• In a large saucepan, combine 1 1/2 cups of chopped cranberries, sugar & orange zest.
• Brink to a boil, then reduce heat & cook 6 to 8 minutes or until cranberries are softened.
• Remove from the heat & stir in the remaining berries before setting them aside.
• Preheat oven to 350 degrees F & grease two 8-inch loaf pans.
• In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, salt & cloves.
• In another bowl, combine the eggs, sour cream & butter, then stir this mixture into the dry ingredients until just blended.
• Fold in the cranberries & pecans, then pour batter into the two prepared loaf pans.
• Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
• Cool in the pan for 10 minutes on a wire rack before removing the loaves from the pans to cool completely on the wire rack.

Steps:

• Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
• Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
• Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
• Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.

Steps:

• DIRECTIONS:.
• Preheat oven to 350ºF. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
• Combine flour, baking powder, cinnamon and nutmeg in a small mixing bowl; set aside.
• Using an electric mixer, beat butter or margarine with sugar in a medium mixing bowl until light and fluffy. Add egg; mix well. Break up cranberry sauce with a fork and add to the butter mixture. Add nuts. Add dry ingredients to the cranberry mixture, mixing just until the dry ingredients are moist.
• Spread batter evenly into prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. If bread begins to brown too quickly, loosely cover with foil and continue to bake until bread tests done.
• Makes 1 loaf.

Steps:

• Preheat the oven to 350 degrees F.
• In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries.
• Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking.
• When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting.
• Yummy!

Steps:

• Heat oven to 350ºF.
• Beat first 5 ingredients in large bowl with mixer 2 min. or until well blended. Add cranberries and nuts; beat just until blended.
• Pour into 5 foil mini loaf pans sprayed with cooking spray.
• Bake 40 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Brush tops with butter; sprinkle with cinnamon sugar. Cool completely.

Steps:

• Combine the flours, sugar, baking powder, and orange rind in a mixing bowl. Add the remaining ingredients and stir to blend well.
• Pour into a greased 9x5 inch load pan. Bake at 350F for 45 to 50 minutes. Cool for 6 minutes before removing from the pan.
• Cool thoroughly on a wire rack. Store in a plastic bag or aluminum foil for at least one day before slicing.

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.

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.

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.

Steps:

• Preheat oven to 350.
• Mix all ingredients until well blended.
• Bake in 9 x 5 loaf pan for 55 minutes.

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 1/2 x 5 1/2 inch loaf pan.
• Into a bowl mix all the ingredients together, in the order given.
• Then put the mixture into the loaf pan after all ingredients are blended.
• Bake for 1 hour.
• Remove from pan and let it cool on a rack.

Steps:

• Line a 9 x 5-inch loaf pan with parchment paper or grease; set aside.
• In a large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, heating well after each. Beat in bananas, vanilla and lemon juice.
• In a separate bowl, whisk together flour, baking powder, baking soda and salt. Sitr into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Fold in cranberries and nuts. Scrape into prepared pan, smoothing top.
• Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, about 1 ¼ hours. Let cool in pan on rack for 5 minutes, Remove from pan and peel off paper; let cool completely. Wrap in plastic wrap; store at room temperature for 24 hours before slicing. (It will be crumbly if you try to cut it before this.).

Steps:

• In a food processor or in a bowl with a pastry blender blend together the flour, the sugar, the baking powder, the salt, the baking soda, and the butter until the mixture resembles meal and transfer the mixture to a large bowl. In a small bowl whisk together the zest, the juice, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined. Stir in the cranberries and the walnuts and transfer the batter to a well-buttered 9- by 5-inch loaf pan. Bake the bread in the middle of a preheated 350°F. oven for 1 1/4 hours, or until a tester comes out clean. Let the bread cool in the pan for 15 minutes and turn it out onto a rack.