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.
CRANBERRY WALNUT BREAD RECIPE -- NO KNEAD & CAST IRON COOKED
Make and share this Cranberry Walnut Bread Recipe -- No Knead & Cast Iron Cooked recipe from Food.com.
Provided by gailanng
Categories Yeast Breads
Time 20h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all dry ingredients in large mixing bowl. Mix thoroughly.
- Add 1 1/2 cups water and stir with rubber spatula. Add remaining water (and more) as needed until you have a thoroughly mixed, wet, sticky mass of dough. (The dough will be wet and will not form a ball.).
- Cover bowl with plastic wrap and let sit at room temperature, out of direct sunlight, for 12 to 18 hours.
- After 12 to 18 hours have passed, your dough should be dotted with bubbles and more than doubled in size. (It may also have a strong alcohol smell to it, but don't mind that, it will burn off in the baking.) Dust wooden cutting board with bread flour and, using your plastic dough scrapers, scrape dough loose from sides of bowl and turn out onto board in one piece. Dough will be loose and sticky, but do not add more flour. Dust top lightly with flour and cover with clean cotton or linen tea towel (terry cloth will stick and leave lint on dough). Let dough rise for another 1 to 2 hours.
- About 30 minutes before second rise is complete, place your cast-iron pot (without lid) on rack positioned in lower third of oven (not at the very bottom). Heat oven to 475°F.
- Once oven has reached 475°, remove pot using heavy-duty potholders (be very careful at this stage - the pot and oven are extremely hot). Sprinkle about 1 teaspoon coarse cornmeal evenly over bottom of pot.
- Uncover dough and, using two plastic dough scrapers, shape dough into a ball by folding it over onto itself a few times. With scrapers, lift dough carefully and let it fall into preheated pot by slowly separating the scrapers. Dust top of dough with rolled oats. Cover pot and bake for 30 minutes.
- After 30 minutes, remove cover from pot and continue baking for additional 15 minutes, or until loaf is browned, but not burned.
- Remove pot from oven. With sturdy wooden or metal spatula, pry loaf from pot and transfer to cooling rack. Do not slice bread for minimum of 1 hour - this cooling time completes the process and shouldn't be overlooked!
Nutrition Facts : Calories 227.1, Fat 5.3, SaturatedFat 0.5, Sodium 438.9, Carbohydrate 38.7, Fiber 2.3, Sugar 0.7, Protein 6.2
CRUSTY CRANBERRY BREAD WITH CARAMEL ALMONDS (ALMOST NO KNEAD)
This bread is absolutely amazing!!! I started with the basic dough from the book "Artisan Breads in 5 Minutes a Day" and then started to play around. This is a deliciously sweet (not too sweet, though) bread loaded with nuts and cranberries and then topped off with brown sugar and almond crust. This is very close to the bread from "When Pigs Fly" except it doesn't cost $7 a loaf. This comes together very easily, so don't let the long list turn you off. This makes 4 loaves. The original recipe could be set aside in the fridge for up to 2 weeks, allowing you to make a loaf when you liked. I'm not sure this would work, since I haven't tried it. Also, I like to use non stick foil, but feel free to use a pizza stone instead (with corn meal to avoid sticking). UPDATE: I have changed the order around a bit, since it seems that there was an unexpected fermentation between the yeast and the cranberries.
Provided by C. Taylor
Categories Yeast Breads
Time 3h15m
Yield 4 one pound loaves, 48 serving(s)
Number Of Ingredients 15
Steps:
- For the caramel almonds: In a nonstick saucepan heat the ingredients for the caramel almonds over med. high heat for about 8 min until thick and bubbly. Spread out on a non stick pan, and cool in the fridge. Once cool seperate into little pieces and leave at room temperature.
- For the dough: In a VERY large bowl add the yeast, then the water, flour, brown sugar, and vanilla extract. Mix well until all the flour has been incorporated. Cover bowl with plastic wrap (sprayed with butter spray). Set in a warm area to rise for 2 hours (I turn my oven to warm for 3 minutes, turn it off, and then put my dough to rise in there. Just make sure it's not too hot.).
- When the dough has risen, you may at this point put it in the fridge to use at a latter time or use now.
- When ready to use, cut away about 1/4 of the dough from the rest, and gently mix in a 1/4 of the cranberries and caramelized almonds, until well incorporated. Form into a ball by tucking the edges of dough under until it forms a tight ball.
- Place on a non stick pan (I like to use the non stick foil) and let it rise in a warm area for another 30 minutes.
- Meanwhile, preheat oven to 375 degrees, with a shallow metal pan on the bottom rack. Mix together the topping ingredients.
- Once the dough has risen, top off with 1/4 of the topping and place on the middle rack. Before closing the door, toss the 1 cup of hot water into the metal pan, closing the door quickly to trap the steam. Bake for 25 to 30 minutes.
CRANBERRY WALNUT BREAD (NO SUGAR ADDED)
I love this loaf. I adapted the OceanSpray recipe and like it much better than the one with full sugar. You may have to add a bit more orange juice depending upon your area and how your batter is. If it looks a bit too thick, just add another splash or two. Cooking time is approximate, you may need to add 5 - 10 minutes.
Provided by CookbookCarrie
Categories Quick Breads
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix your flour, splenda, baking soda, baking powder and salt in a bowl.
- In your mixer bowl combine your O.J., shortening, Orange Peel and egg.
- Add the dry to the wet and mix until JUST combined, do NOT overmix.
- Stir in the nuts and Cranberries by hand.
- Pour into a greased loaf pan and bake at 350 deg for approx 30 minutes
Nutrition Facts : Calories 180.1, Fat 7.2, SaturatedFat 1.2, Cholesterol 21.1, Sodium 358.5, Carbohydrate 25.1, Fiber 1.9, Sugar 3.5, Protein 4.4
GLUTEN FREE CRANBERRY WALNUT BREAD
One of my Thanksgiving favorites - gluten free, dairy free cranberry nut bread. http://www.elanaspantry.com/breads/cranberry-walnut-bread/
Provided by Elanas Pantry
Categories Breads
Time 1h5m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl combine coconut flour, salt and baking soda.
- In a large bowl blend eggs, grapeseed oil, agave and vanilla.
- Blend dry ingredients into wet, then fold in cranberries and walnuts.
- Pour batter into a greased loaf pan.
- Bake at 350° for 50 minutes.
- Cool and serve.
CHEDDAR WALNUT CRANBERRY BREAD
What a lovely combination of ingredients! Mmmmm-mmmmmm! Adapted from Cook Now Serve Later cookbook by Reader's Digest. New England, Mid Atlantic, Canadian
Provided by Sharon123
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat your oven to 350*F.
- In a large bowl, sift together flour, sugar, baking powder, and baking soda. Stir in orange and lemon rinds. Cut iin the shortening with a pastry blender or two knives until the mixture is like coarse meal.
- In a medium bowl, stir together the mixed juices, cheese, and eggs. Add to the flour mixture, stirring until just combined; do not overmix. Fold in the cranberries and walnuts.
- Pour the batter into a buttered and floured 9"x5"x3" loaf pan. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Serve warm with butter or cream cheese. Enjoy!
- To store:.
- Wrap snugly in foil or seal in plastic bags. Refrigerate for up to 2 weeks. Freeze up to 3 months.
Nutrition Facts : Calories 4734, Fat 214.8, SaturatedFat 66.3, Cholesterol 601, Sodium 3912.5, Carbohydrate 609.5, Fiber 27.4, Sugar 286.7, Protein 113
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