Cranberry Walnut Sandwich Bread Recipes

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CRANBERRY-WALNUT TOASTING BREAD

Looking for a great bread to start your day? My multi-grain is fabulous toasted. It is also good for sandwiches or served warm with dinner.-Tish Stevenson, Grand Rapids, Michigan

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (12 slices each).

Number Of Ingredients 10



Cranberry-Walnut Toasting Bread image

Steps:

  • In a large bowl, combine 3 cups all-purpose flour, oats, whole wheat flour, brown sugar, salt and yeast. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in the cranberries, walnuts and enough remaining all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Shape into loaves; place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. To serve, cut into thick slices and toast.

Nutrition Facts : Calories 198 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 206mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.

6 to 6-1/2 cups all-purpose flour
1 cup old-fashioned oats
1/2 cup whole wheat flour
1/3 cup packed brown sugar
2 teaspoons salt
1 package (1/4 ounce) active dry yeast
2-1/2 cups water
2 tablespoons butter
1-1/4 cups dried cranberries or cherries
3/4 cup chopped walnuts, toasted

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



Cranberry Walnut Bread image

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

¼ cup rolled oats
¼ cup water
1 cup buttermilk, at room temperature
1 egg
3 tablespoons honey
1 ½ tablespoons margarine, softened
3 cups bread flour
1 teaspoon salt
¼ teaspoon baking soda
½ teaspoon ground cinnamon
2 teaspoons active dry yeast
¾ cup dried cranberries
½ cup chopped walnuts

CRANBERRY WALNUT SANDWICH BREAD

"This hearty bread not only goes well with Thanksgiving dinner but it makes the most delicious sandwiches with the leftover turkey." This recipe was actually emailed to me from Recipe4Living and is worthy of sharing with others. I have modified it to accommodate the use of a stand mixer with dough hook and obtained the tip of slashing the top to avoid "break & shred" from the bakers at King Arthur Flour. I use a little nut grinder to run the cranberries through first on "coarse" and follow with the nuts on "fine" which works well for me.

Provided by GourmetGrandma

Categories     Breads

Time 3h45m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 14



Cranberry Walnut Sandwich Bread image

Steps:

  • Pour buttermilk and water into a small bowl and warm in microwave for 45 seconds to 1 minute (temperature should be approximately 105-110 degrees). Stir in the yeast and set aside for 5 minutes.
  • Pour mixture into bowl of stand mixer and add the egg, softened butter and honey. Mix well, then add the oats, salt, baking soda and cinnamon. Mix well, then add about 3 cups of the flour one cup at a time, mixing well after each addition. Hold back about a cup of flour, to add later if needed.
  • Add the dried cranberries and nuts and knead with dough hook for about 6 minutes, adding flour as needed until dough is smooth and elastic and has left the sides of the bowl.
  • Place dough into an oiled bowl and let rise for 1 1/2 hours.
  • Deflate and shape into a loaf. Place dough into a greased 9 x 5-inch loaf pan and let rise for 1 hour or until doubled in size. Preheat oven to 350 degrees. Slash top of loaf 3 times diagonally and bake for 40-45 minutes or until golden brown. Immediately brush with the melded butter, if desired, and turn bread onto a wire rack to cool.

Nutrition Facts : Calories 246.8, Fat 6.7, SaturatedFat 2.1, Cholesterol 22.7, Sodium 270.4, Carbohydrate 40.1, Fiber 2.2, Sugar 5.8, Protein 6.8

1 cup buttermilk
1/4 cup water
2 1/4 teaspoons active dry yeast
1 large egg
1 1/2 tablespoons butter, softened
3 tablespoons honey
1/4 cup quick oats (not old fashioned)
1 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
4 cups bread flour
3/4 cup dried cranberries, chopped
1/2 cup walnuts, chopped
1 tablespoon butter, melted

CRANBERRY NUT BREAD

I created this recipe 14 years ago by combing a couple of recipes from my collection. A friends suggested I add even more cranberries. Now there's a big burst of tart cranberry and lots of crunchy nuts in every piece. -Dawn Lowenstein, Hatboro, Pennsylvania

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 11



Cranberry Nut Bread image

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.

Nutrition Facts : Calories 169 calories, Fat 6g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 258mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter, cubed
1 large egg
3/4 cup orange juice
1 tablespoon grated orange zest
1-1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts

HEALTHY CRANBERRY WALNUT BREAD

This is a geat healthy bread for the bread machine. It is great toasted or for sandwiches. I make a two pound loaf every weekend and it never lasts long enough. Be sure to start with all ingredients at room temperature.

Provided by Gloria J.

Categories     Yeast Breads

Time 3h10m

Yield 1 2 lb. loaf, 15 serving(s)

Number Of Ingredients 15



Healthy Cranberry Walnut Bread image

Steps:

  • Put all ingredients except cranberries and walnuts in the bread machine pan.
  • Bake at light crust, basic setting.
  • Check the dough in the early stages of mixing. It should form a smooth but slightly sticky ball.
  • Add additional flour, one tablespoon at a time, until the dough ball looks right. I usually have to add 2-3 tablespoons more flour, but it varies with the amount of humidity in the air.
  • Add cranberries and walnuts at the add fruit signal, or about five minutes before the end of the kneading cycle.

Nutrition Facts : Calories 165.5, Fat 5.2, SaturatedFat 0.7, Cholesterol 13.1, Sodium 199.4, Carbohydrate 26.7, Fiber 2.6, Sugar 8.4, Protein 4.6

1/4 cup water
1 cup buttermilk
1 egg
1 1/2 tablespoons canola oil
3 tablespoons honey
1 teaspoon salt
1 1/4 cups rolled oats
1 cup whole wheat flour
1 cup bread flour
1 tablespoon vital wheat gluten
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 teaspoons bread machine yeast
3/4 cup dried sweetened cranberries
1/2 cup chopped walnuts

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



Cranberry Nut Bread I image

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

2 cups all-purpose flour
¾ cup white sugar
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup chopped cranberries
½ cup chopped walnuts
1 egg
2 tablespoons vegetable oil
¾ cup orange juice
1 tablespoon orange zest

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



Cranberry-Walnut Bread image

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.

2 tablespoons unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 large egg
1 teaspoon grated orange zest
1 cup fresh orange juice
1 cup fresh cranberries
1 cup toasted walnuts, coarsely chopped

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