Cranberry Blueberry Bread Recipes

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SOUR CREAM-CRANBERRY BREAD



Sour Cream-Cranberry Bread image

The addition of sour cream makes this cranberry bread super moist. Don't forget the orange peel!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h30m

Yield 12

Number Of Ingredients 10

2 1/3 cups Bisquick Heart Smart™ mix
3/4 cup granulated sugar
2 tablespoons grated orange peel
1/2 cup reduced-fat sour cream
1/4 cup vegetable oil
1/4 cup fat-free (skim) milk
5 egg whites or 3/4 cup fat-free egg product
3/4 cup fresh or frozen cranberries, chopped
1/2 cup powdered sugar
2 to 3 teaspoons orange juice

Steps:

  • Heat oven to 375°F. Generously grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
  • In medium bowl, stir all bread ingredients except cranberries with fork or whisk until moistened. Stir in cranberries. Pour into pan.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely before slicing, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
  • In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread just before serving.

Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 20 g, TransFat 0 g

CRANBERRY BREAD



Cranberry Bread image

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

4 tablespoons unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup packed light-brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 ounces) cranberries
1 tablespoon turbinado sugar, for topping (optional)

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

BLUEBERRY CRANBERRY BREAD



Blueberry Cranberry Bread image

This is a recipe from one of my mother's old cookbooks. If you don't have buttermilk, sour milk will do, or you can mix 1 T vinegar with milk to make 1 cup.

Provided by Recipe Junkie

Categories     Quick Breads

Time 1h25m

Yield 2 loaves

Number Of Ingredients 11

1 cup cranberries
1 cup blueberries
3/4 cup sugar
1 cup brown sugar
1/2 cup butter, softened
2 eggs
1 cup buttermilk
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 375°F.
  • Grease two standard size loaf pans.
  • Mix cranberries, blueberries and granulated sugar together in saucepan, cooking over medium heat and stirring until sugar is dissloved.
  • Remove from heat and set fruit aside to cool.
  • Mix brown sugar and butter in mixing bowl and beat until blended. Add eggs and beat well.
  • Stir in buttermilk.
  • Mix flour, baking soda, baking powder and salt in a bowl and stir until well mixed.
  • Add to butter mixture and stir until just blended.
  • Stir in fruit and sugar mixture.
  • Spoon batter into greased loaf pans.
  • Bake for 1 hour and ten minutes or until a toothpick comes out clean when inserted into center.
  • Remove and cool.

CRANBERRY BLUEBERRY BREAD FOR THE BREAD MACHINE



Cranberry Blueberry Bread for the Bread Machine image

I found this recipe in Betty Crocker's Best Bread Machine Cookbook. This is a recipe for a 2 pound loaf. I have used the cherries in it before and it too was good.

Provided by Ds Darling

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 9

1 cup water
3 tablespoons water
1/4 cup honey
2 tablespoons margarine or 2 tablespoons butter, softened
4 cups bread flour
1 1/2 teaspoons salt
2 teaspoons bread machine yeast
1/3 cup dried cranberries (optional, dried cherries)
1/3 cup dried blueberries

Steps:

  • Following the manufacturers directions for your bread machine, add all the ingredients to the bread pan except the cranberries and blueberries.
  • Set the machine for either the Sweet or Basic/White bread cycle.
  • Select either a Light or Medium crust.
  • Add the cranberries and blueberries during the last 5 to 10 minutes of the kneading cycle or at the raisin/nut signal.
  • *Note: Do not use the delay cycle for this bread recipe.

Nutrition Facts : Calories 144.9, Fat 1.8, SaturatedFat 0.3, Sodium 236.1, Carbohydrate 28.7, Fiber 1.1, Sugar 4.5, Protein 3.5

LEMON BLUEBERRY BREAD



Lemon Blueberry Bread image

Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 14

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon zest
GLAZE:
2 tablespoons lemon juice
1/4 cup sugar

Steps:

  • In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY BREAD WITH CRUMB TOPPING



Blueberry Bread with Crumb Topping image

One day I had a craving for some kind of sweet bread. I looked around for a recipe that fit the bill. I did not find one. So instead I altered one and after messing around for a while and with a little help from my mom, this blueberry bread with crumb topping is what I came up with. Hope you enjoy it!

Provided by Imme

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 2h5m

Yield 12

Number Of Ingredients 15

3 cups fresh blueberries
1 cup white sugar
4 tablespoons unsalted butter
1 teaspoon salt
½ cup all-purpose flour
½ cup white sugar
½ cup unsalted butter
1 teaspoon vanilla extract
1 ½ cups white sugar
½ cup sour cream
2 large eggs
4 tablespoons unsalted butter
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Place blueberries, sugar, butter, and salt in a saucepan. Bring to a boil; boil for 5 minutes. Separate blueberries from sauce using a colander or strainer and set both aside.
  • Combine flour, sugar, butter, and vanilla extract in a bowl for the topping. Knead with a fork until all ingredients are combined. Set aside.
  • For the bread, mix 1/2 cup blueberry sauce, sugar, sour cream, eggs, and butter together in a bowl.
  • Mix drained blueberries, flour, baking powder, and salt together in a separate bowl. Combine wet ingredients and dry ingredients. Pour into the prepared loaf pan. Sprinkle with the topping.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 35 minutes. Serve with remaining blueberry sauce.

Nutrition Facts : Calories 516.8 calories, Carbohydrate 84 g, Cholesterol 75.9 mg, Fat 18.7 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 11.3 g, Sodium 570.1 mg, Sugar 53.8 g

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