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-NUT BREAD
This recipe delivers a Christmas classic from a recipe my Mom would make every year. The bread freezes well.
Provided by lbdecker
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Sift flour, white sugar, brown sugar, baking powder, baking soda, and salt together in a large mixing bowl. Mash butter into the flour mixture with a pastry cutter until the mixture resembles coarse cornmeal.
- Stir orange juice, egg, vanilla extract, and orange zest together in a small bowl; add to flour mixture and stir just until the dry ingredients are moistened and batter-like. Fold cranberries and walnuts through the batter; spoon into the prepared loaf pan, spreading so the corners and sides are slightly higher than the center.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 55.1 g, Cholesterol 30.8 mg, Fat 9.2 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 359.2 mg, Sugar 33.2 g
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
CRANBERRY-NUT BREAD
Add flavor to your holiday breakfast table with our warm and tart Cranberry-Nut Bread. Flavored with orange juice, laced with fresh cranberries and nutty walnuts, and finished with a drizzle of icing, this Cranberry-Nut bread is sure to please.
Provided by My Food and Family
Categories Bread
Time 2h10m
Yield Makes 16 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0.8656 g, Sugar 0 g, Protein 2 g
CRANBERRY NUT BREAD I
A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.
Provided by Karin Christian
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 32.1 g, Cholesterol 15.5 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 265.4 mg, Sugar 14.4 g
CRANBERRY BREAD RECIPE
Warm up the weekend with our Cranberry Bread Recipe. This Cranberry Bread Recipe is just the right amount of sweet thanks to the orange juice.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Combine flour, sugars and baking powder. Whisk egg, orange juice and oil in large bowl until blended. Add flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cranberries and nuts.
- Pour into greased and floured 9x5-inch loaf pan.
- Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Remove bread from pan to wire rack; cool completely.
Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CRANBERRY RAISIN NUT BREAD
Make and share this Cranberry Raisin Nut Bread recipe from Food.com.
Provided by RecipeNut
Categories Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F degrees.
- Grease 8 1/2X4 1/2 inch loaf pan.
- Combine flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg in large bowl.
- Stir in cranberries, raisins, pecans and orange peel.
- Mix eggs, milk, butter and vanilla in small bowl until combined; stir into flour mixture just until moistened.
- Spoon into prepared pan.
- Bake 55 to 60 minutes or until wooden toothpick inserted in center comes out clean.
- Cool in pan 15 minutes.
- Remove from pan and cool completely on wire rack.
- Store tightly wrapped in plastic wrap at room temperature.
- Serve slices with Cranberry-OrangeSpread, if desired.
Nutrition Facts : Calories 317.9, Fat 11.6, SaturatedFat 4.2, Cholesterol 67.5, Sodium 216.1, Carbohydrate 49.4, Fiber 2.4, Sugar 26.2, Protein 5.8
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 (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
CRANBERRY RAISIN NUT BREAD
Make and share this Cranberry Raisin Nut Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
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.
CRANBERRY-WALNUT BRAID
Provided by Peter Reinhart
Categories Bread Nut Brunch Bake Thanksgiving Cranberry Walnut Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 12
Steps:
- Stir 3 cups flour, sugar, yeast and salt in large bowl to blend. Add buttermilk, 2 eggs, melted butter and orange extract and stir vigorously until well blended. Gradually stir in enough hot water to form soft, slightly sticky dough. Transfer dough to floured work surface. Knead dough until smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 minutes. Knead in dried cranberries 1/3 cup at a time; then knead in walnuts. Form dough into ball.
- Oil large bowl. Add dough to bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
- Lightly oil heavy large baking sheet. Punch down dough. Turn dough out onto floured surface. Divide dough into 4 equal pieces; then divide 1 dough piece into 3 equal pieces and reserve. Using palms of hands, roll out each of remaining 3 large pieces on work surface to 13-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Transfer braid to prepared baking sheet. Roll out each of reserved 3 small dough pieces to 10-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Brush large braid with some of egg glaze. Place small braid atop center of large braid. Brush small braid with some of egg glaze. Let rise uncovered in warm area until almost doubled in volume, about 1 hour 15 minutes.
- Preheat oven to 325°F. Brush loaf again with egg glaze. Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes. Transfer loaf to rack and cool at least 45 minutes before slicing. (Can be prepared ahead. Cool completely. Wrap tightly in foil and freeze up to 2 weeks. Uncover and thaw at room temperature.)
EASY ALL CRANBERRY BREAD
This is an easy fool proof bread that you can whip up and walk away for an hour. It's a version of my Mom's bread, but I prefer an all cranberry bread! Sorry Mom!
Provided by MissStacey
Categories Quick Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Sift flour, sugar, baking powder, salt, and baking soda into a large bowl.
- Cut in butter until the mixture is crumbly.
- Add egg, finely grated orange peel, lemon peel, and orange juice all at once; carefully stir until the mixture is evenly moist.
- Fold in cranberries.
- Spoon and spread evenly into a greased 9x5x3-inch loaf pan.
- Bake for 55-65 minutes, or until a tooth pick inserted in the center comes out clean.
- Remove from the pan and cool on a wire rack.
CRANBERRY WALNUT BREAD
A moist and chewy cranberry walnut bread recipe for the bread machine with great taste. Watch the consistency; I usually need to add more flour so that it doesn't "climb the walls."
Provided by Allrecipes Member
Categories Yeast Bread
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
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