TART CRANBERRY QUICK BREAD
My mother always made this cranberry bread. I usually stock up on cranberries when they're in season and freeze them so I can make this year-round. -Karen Czechowicz, Ocala, Florida
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine first five ingredients. In a small bowl, whisk egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries., Transfer to an 8x4-in. loaf pan coated with cooking spray and sprinkled with flour. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 138 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 129mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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
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.
QUICK CRANBERRY NUT BREAD
Make and share this Quick Cranberry Nut Bread recipe from Food.com.
Provided by Chef Rickie Green
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 914.1, Fat 44.2, SaturatedFat 16.9, Cholesterol 113.9, Sodium 397.6, Carbohydrate 122.4, Fiber 5.2, Sugar 69.4, Protein 13
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 NUT BREAD
Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.
Provided by Florence Fabricant
Categories breakfast, side dish
Time 1h20m
Yield 1 large loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan.
- Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Using a pastry blender or two knives, cut in butter until the mixture resembles corn meal.
- Beat egg until thick and light. Stir in orange juice and rind. Lightly stir this mixture into the flour mixture just until the ingredients are blended. Fold in cranberries and nuts.
- Pour batter into prepared pan and bake for 1 hour and 15 minutes, until the bread is golden brown and springs back when lightly touched.
- Cool on a rack, wrap in foil and hold overnight before slicing.
CRANBERRY BREAD
Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 2 g, Protein 5 g
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
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CRANBERRY NUT BREAD - ONCE UPON A CHEF
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Cuisine AmericanTotal Time 1 hr 20 minsCategory Breakfast & BrunchCalories 227 per serving
- Preheat oven to 375°F and set an oven rack to the middle position. Spray a 9 x 5-inch loaf pan with non-stick cooking spray.
- In a small bowl, stir together buttermilk, orange zest and juice, melted butter and egg. Set aside.
- In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and baking soda. Stir the liquid ingredients into the dry ingredients with rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.
- Scrape the batter into the prepared loaf pan and spread evenly with a rubber spatula. Bake for 20 minutes, then reduce the heat to 350° F. Continue to bake until golden brown and a toothpick inserted into center of the loaf comes out clean, about 45 minutes longer. Cool the loaf in the pan for about 10 minutes, then turn out onto the rack and cool at least 30 minutes before serving.
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