Copycatpanerabreadcranberrywalnutbagelsbytoddwilbur Recipes

PEAR-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

CARROT-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded carrots. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

CRANBERRY WALNUT BREAD

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.

CRANBERRY BANANA BREAD

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas. Combine the flour, cracker crumbs, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Fold in walnuts and cranberries. Pour into a greased 8x4-in. loaf pan., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CRANBERRY NUT BREAD I

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.

CRANBERRY WALNUT BREAD

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment,* add the warm water then sprinkle in the yeast. Next, add in ½ cup of the flour and mix briefly on low speed to combine. Let the mixture sit for 10 minutes to proof the yeast.
• Add in the honey, olive oil, salt and cinnamon and mix briefly again on low to combine.
• With the mixer on low speed, slowly add in the remaining 5 ½ cups of the flour, about 1 cup at a time (SEE NOTES**). Once the dough forms a shaggy mass, stop the mixer and switch to the dough hook.
• Knead on low speed for about 3 to 5 minutes, until the dough is smooth and elastic (if the dough is too sticky, slowly add in additional flour until it reaches the desired consistency).
• Shape the dough into a ball and place in a large lightly oiled bowl. Turn once to coat, then cover with plastic wrap or a clean kitchen towel. Allow the dough to rise until it has doubled in bulk, about 1 ½ to 2 hours.
• Line a large baking sheet with parchment paper, then sprinkle lightly with cornmeal. Set aside.
• Gently deflate the dough and transfer to a lightly floured surface. Knead in the cranberries and walnuts by hand.
• Split the dough into two equal sized pieces and form each into a ball about 5 to 6 inches in diameter. Place both on the prepared baking sheet, then cover with a damp towel(s) and let rise again for another 30 to 45 minutes, until puffy.
• Meanwhile, preheat the oven to 350ºF. Once the loaves have proofed, sprinkle the tops lightly with flour, then use a serrated knife to cut a cross into the top of each loaf (about 1-inch deep).
• Bake for about 35 to 45 minutes, until golden brown and the loaves sound hollow when tapped on the bottom (if you have an instant-read thermometer, the internal temperature should be about 190ºF). Transfer the loaves to a wire rack to cool before slicing!

CRANBERRY WALNUT BREAD (NO SUGAR ADDED)

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