White Chocolate Iced Cranberry Bread Recipes

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Stir in melted chips. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture, alternately with buttermilk and orange juice, beating well after each addition. Fold in cranberries., Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment. , In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan., In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes., Cool for 10 minutes; loosen sides of bread from pan. Cool completely before removing from pan. For the glaze, mix confectioners' sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing. ,

Steps:

• Preheat oven to 350 degrees F, then grease & flour a 9-inch loaf pan.
• In large mixing bowl, cream shortening & sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in buttermilk, orange juice, lemon zest & vanilla.
• Stir in melted chips.
• In another bowl, whisk together flour, salt & baking soda, then gradually add to this to creamed mixture.
• Stir in cranberries.
• Pour into prepared loaf pan & bake 55-60 minutes or until a toothpick inserted near center comes out clean.
• Cool 10 minutes before removing from pan & cooling completely on wire rack.

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan. In large bowl, mix flour, sugar, baking powder, salt and allspice with spoon. Beat in buttermilk, butter and eggs until blended. Stir in blueberries and pecans. Spread batter in pan.
• Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
• Run knife around edges of pan to loosen loaf. Remove loaf from pan; place on wire rack. Cool completely, about 1 hour 30 minutes.
• In small microwavable bowl, microwave vanilla baking chips on High 30 seconds. Stir until melted; if necessary, microwave in additional 10-second increments until melted. Beat in powdered sugar and enough milk until smooth and desired drizzling consistency. Drizzle icing over loaf. Let stand until icing is set before storing.

Steps:

• Heat oven to 400°F. In large bowl, stir Bisquick mix and 1/2 cup granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in baking chips, cranberries and orange peel. In small bowl, mix 1/2 cup whipping cream and the egg until blended. Stir into crumb mixture until dough forms.
• On lightly floured surface, gently knead dough 3 or 4 times. Pat or roll dough to 3/4-inch thickness. Cut with floured 2-inch round cutter. Onto ungreased cookie sheet, place rounds 1 inch apart. Brush dough with 1 tablespoon whipping cream; sprinkle with coarse sugar.
• Bake 16 to 19 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.