Cranberry Nut Cornbread Recipes

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CRANBERRY CORNBREAD



Cranberry Cornbread image

During the holidays, I make several pans of this sweet cake-like corn bread for family and friends. Whole blueberries--coated in flour--can be used in place of the cranberries.

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups buttermilk
1 cup cranberries, halved

Steps:

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries., Transfer to a greased 9-in. square baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.

Nutrition Facts : Calories 350 calories, Fat 12g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 414mg sodium, Carbohydrate 54g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.

CRANBERRY CORN BREAD



Cranberry Corn Bread image

A delicious holiday favorite! Sweet cranberries with a savory corn bread! What could be better?

Provided by HollyBerrie

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h5m

Yield 15

Number Of Ingredients 11

½ cup chopped cranberries
1 tablespoon white sugar
1 ½ cups all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups milk
2 eggs, beaten
3 tablespoons butter, melted

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
  • Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
  • Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.1 g, Cholesterol 32.6 mg, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 213.8 mg, Sugar 8.9 g

SAGE CORNBREAD DRESSING



Sage Cornbread Dressing image

A cast-iron skillet gives the cornbread nutty brown edges that impart extra color and flavor to the dressing. Serve this sage cornbread dressing as a holiday side or anytime you want some Thanksgiving flavors.

Provided by Virginia Willis

Categories     Healthy Cornbread Stuffing Recipes

Time 1h15m

Number Of Ingredients 15

2 tablespoons unsalted butter, bacon fat or canola oil
2 cups finely ground cornmeal
1 teaspoon baking soda
¼ teaspoon salt
1 large egg
2 cups buttermilk
1 tablespoon corn or canola oil
1 medium onion, chopped
3 stalks celery, chopped
2 cups reduced-sodium no-chicken broth, unsalted chicken broth or turkey stock, plus more if needed
3 large eggs, lightly beaten
2 tablespoons chopped fresh sage
2 teaspoons chopped fresh thyme
½ teaspoon ground pepper
¼ teaspoon salt

Steps:

  • To prepare cornbread: Preheat oven to 450°F. Heat a medium cast-iron skillet in the oven for 10 minutes. If using butter or bacon fat, add it to the pan to melt.
  • Meanwhile, combine cornmeal, baking soda and salt in a medium bowl. Lightly beat egg in a large measuring cup and stir in buttermilk. Add the wet ingredients to the dry ingredients and stir to combine.
  • Pour the melted butter (or bacon fat or 2 tablespoons oil) into the batter. Stir to combine, then pour the batter back into the hot skillet. Bake the cornbread until golden brown, 20 to 25 minutes. Let dry in the pan on a wire rack overnight before making dressing.
  • To prepare dressing: Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray. Crumble the cornbread into a large bowl.
  • Heat oil in a large skillet over medium heat. Add onion and celery and cook, stirring occasionally, until soft, 5 to 7 minutes. Add to the cornbread. Pour broth (or stock) over and add eggs, sage, thyme, pepper and salt. Stir well to combine. Transfer the dressing to the prepared baking dish.
  • Bake until puffed and golden brown, 45 to 50 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 149 calories, Carbohydrate 19 g, Cholesterol 69 mg, Fat 6 g, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, Sodium 342 mg, Sugar 3 g

CRANBERRY CORNBREAD



Cranberry Cornbread image

Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.

Provided by Vallery Lomas

Categories     breads, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter, plus more for serving
1 1/4 cups/180 grams fine- or medium-grind yellow cornmeal
1 cup/125 grams all-purpose flour
1/2 cup/100 grams granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon baking soda
3 large eggs
1 cup/240 milliliters buttermilk
1 cup/115 grams fresh or thawed frozen cranberries

Steps:

  • Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
  • Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
  • Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
  • Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

CRANBERRY CORNBREAD BITES



Cranberry Cornbread Bites image

Provided by Patricia Heaton

Categories     appetizer

Time 1h5m

Yield 24 bites

Number Of Ingredients 16

2 cups fresh or frozen cranberries
1/3 cup sugar
1 orange, zested
Pinch kosher salt
Nonstick cooking spray
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2/3 cup whole milk
1 large egg
6 tablespoons unsalted butter, melted
3 tablespoons unsalted butter, softened
1 tablespoon finely chopped fresh chives
4 ounces thinly sliced deli ham, each slice quartered

Steps:

  • Special equipment: a 24-cup mini-muffin tin
  • For the cranberry relish: Combine the cranberries, sugar, orange zest, salt and 1 cup water in a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the cranberries break down and the relish has thickened, about 12 minutes. Let cool completely. The relish can be made up to 3 days ahead and kept refrigerated in an airtight container.
  • For the mini cornbread muffins: Preheat the oven to 350 degrees F. Spray a 24-cup mini-muffin tin with cooking spray.
  • Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk together the milk, egg and butter until well combined. Pour the milk mixture into the cornmeal mixture and whisk until just incorporated. Spoon the batter evenly into the prepared muffin cups. Bake until a wooden pick inserted into the center of a muffin comes out clean, about 12 minutes. Let cool in the tin 5 minutes. Remove from the tin.
  • For the cranberry cornbread bites: Stir together the butter and chives in a small bowl. Cut the muffins in half crosswise with a serrated knife. Spread a little of the chive butter on both sides of a muffin. Top the bottom half with a piece of ham. Spoon a dollop of cranberry sauce on top. Sandwich with the muffin top and place on a platter. Repeat with the remaining muffins.

CRANBERRY-NUT BREAD



Cranberry-Nut Bread image

Add flavor to your holiday breakfast table with our warm and tart Cranberry-Nut Bread. Flavored with orange juice, laced with fresh cranberries and nutty walnuts, and finished with a drizzle of icing, this Cranberry-Nut bread is sure to please.

Provided by My Food and Family

Categories     Bread

Time 2h10m

Yield Makes 16 servings.

Number Of Ingredients 12

2 cups flour
2/3 cup granulated sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup orange juice
1/4 cup (1/2 stick) butter, melted
1/4 cup cholesterol-free egg product
2 tsp. orange zest
1 cup chopped cranberries
1/3 cup chopped walnuts
1/2 cup powdered sugar
2 tsp. water

Steps:

  • Heat oven to 350ºF.
  • Combine first 4 ingredients in large bowl. Mix orange juice, margarine, egg product and zest. Add to flour mixture; stir just until moistened. Stir in cranberries and nuts.
  • Pour into greased and floured 8x4-inch loaf pan.
  • Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely.
  • Mix powdered sugar and water; drizzle over bread. Let stand until firm.

Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0.8656 g, Sugar 0 g, Protein 2 g

CRANBERRY-NUT BREAD



Cranberry-Nut Bread image

Share moist cranberry-nut bread with family and friends. It's perfect for the holidays or anytime.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h25m

Yield 1

Number Of Ingredients 11

2 1/3 cups Original Bisquick™ mix
3/4 cup granulated sugar
1/2 cup sour cream
1/4 cup vegetable oil
1/4 cup milk
2 tablespoons grated orange peel
3 eggs
3/4 cup fresh or frozen cranberries, chopped
1/2 cup chopped nuts
1/2 cup powdered sugar
2 to 3 teaspoons orange juice

Steps:

  • Heat oven to 375°F. Generously grease bottom of loaf pan, 9x5x3 inches. Stir Bisquick, granulated sugar, sour cream, oil, milk, orange peel and eggs in medium bowl until moistened. Stir in cranberries and nuts. Pour into pan.
  • Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
  • Stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 180 mg

CRANBERRY NUT BREAD I



Cranberry Nut Bread I image

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

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

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-WALNUT CORNBREAD



Cranberry-Walnut Cornbread image

Make and share this Cranberry-Walnut Cornbread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup fine-grind yellow cornmeal, preferably stone ground
1 cup unbleached all-purpose flour
3/4 cup packed light brown sugar (or granulated maple sugar)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 orange, zest of
1 cup fresh cranberries, coarsely chopped
1 cup walnuts, chopped
2 large eggs
1 cup buttermilk
6 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 425°; grease a 9 x 5 inch loaf pan or spray it with cooking spray.
  • Combine cornmeal, flour, brown sugar, salt, baking soda, and orange zest in a bowl.
  • Add in the cranberries and walnuts; stir to combine.
  • In a small bowl, mix the eggs and buttermilk with a whisk; add to the dry ingredients and pour the melted butter on top.
  • Stir just until all ingredients are moistened and thoroughly blended; don't overmix.
  • Pour batter into prepared pan; bake in the center of the oven for 35-40 minutes, until cornbread is golden around the edges and a cake tester inserted into the center comes out clean; let stand for 15 minutes before cutting into thick slices to serve.

CRANBERRY CORN BREAD



Cranberry Corn Bread image

Provided by Joan Nathan

Categories     side dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, melted, plus more to grease pan
1 cup cranberries
1/2 cup confectioners' sugar
3/4 cup stone ground cornmeal
1 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 cup milk
1 large egg

Steps:

  • Heat oven to 400 degrees. Grease an 8-inch by 8-inch baking pan.
  • Cut each cranberry in half, place in large bowl with confectioners' sugar, and mix.
  • Sift in cornmeal, flour, sugar, salt, and baking powder, and mix.
  • Blend milk, egg, and melted butter in a bowl. Pour over cornmeal mixture and fold.
  • Pour into pan and bake for 20 minutes or until golden and a toothpick comes out clean when inserted.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 159 milligrams, Sugar 15 grams, TransFat 0 grams

CRANBERRY CORNBREAD



Cranberry Cornbread image

Give classic cornbread a tart twist by stirring in a favorite fall fruit.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 9

Number Of Ingredients 10

1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/4 cup vegetable oil
1 cup chopped fresh or frozen cranberries
2 tablespoons sugar

Steps:

  • Heat oven to 400°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray.
  • In large bowl, stir flour, cornmeal, 1/3 cup sugar, the baking powder and salt until mixed. Add eggs, milk and oil; beat with spoon until mixed.
  • In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter. Spread in pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.

Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 12 g, TransFat 0 g

CRANBERRY-NUT CORNBREAD



Cranberry-Nut Cornbread image

I haven't tried this recipe yet, but it would make a nice side dish, or even a snack. I plan on making it at Christmas time, when fresh cranberries are plentiful in the market. NOTE: I am writing the preparation directions exactly as written in this recipe, but you may want to try using the method Baby Kato uses in his Recipe# 85511, which describes soaking the cornmeal in the milk first to eliminate the grittiness some people don't like in their cornbread.

Provided by TasteTester

Categories     Quick Breads

Time 1h15m

Yield 14 slices

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1 cup low-fat milk
1/4 cup vegetable oil
1 teaspoon finely shredded lemon peel
1/3 cup chopped pistachio nuts or 1/3 cup pecans, toasted
1 cup chopped fresh cranberries

Steps:

  • Preheat oven to 350 degrees F. Lightly coat the bottom and about 1/2 inch up the sides of a 9x5x3-inch loaf pan, or two 7 1/2 x 3 1/2 x 2-inch loaf pans with cooking spray such as Pam; set aside. In a large bowl stir together flour, cornmeal, sugar, baking powder and salt. Make a well in the center of the flour mixture; set aside.
  • In a medium bowl combine the egg, milk, oil and lemon peel. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in nuts and cranberries. Spoon batter into prepared pans(s).
  • Bake 55 to 60 minutes for the large loaf pan, or 45 to 50 minutes for the smaller loaf pans, or until a wooden toothpick inserted near center comes out clean. Cool in pan(s) on a wire rack for 10 minutes.
  • Remove from pan(s). Cool completely on wire rack.

Nutrition Facts : Calories 194.7, Fat 6.1, SaturatedFat 0.9, Cholesterol 16, Sodium 176.2, Carbohydrate 32.3, Fiber 1.5, Sugar 15.8, Protein 3.6

CRANBERRY-CORNMEAL QUICK BREAD



Cranberry-Cornmeal Quick Bread image

Sauteed cranberries add a tasty surprise to this cornbread. They go into the baking pan first and are covered with batter. When the bread is turned out, the berries make a glistening topping. Candied ginger adds zing to a loaf that can be served with dinner or as a snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 5-by-9-inch loaf

Number Of Ingredients 10

8 ounces (2 sticks) unsalted butter, softened
1/2 cup plus 3 tablespoons sugar
1 1/4 cups (4 1/2 ounces) fresh cranberries
1 cup all-purpose flour
1/2 cup fine yellow cornmeal, preferably stone-ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 tablespoon finely chopped candied ginger

Steps:

  • Preheat oven to 350 degrees. Melt 4 tablespoons (1/2 stick) butter in a medium skillet over medium heat. Add 3 tablespoons sugar, stirring until dissolved. Add cranberries, and stir to coat. Cook until cranberries begin to pop, about 1 minute. Pour into a 5-by-9-inch loaf pan, distributing cranberries evenly to cover bottom. Let cool.
  • Whisk together flour, cornmeal, baking powder, baking soda, and salt. Beat remaining 1 1/2 sticks butter and 1/2 cup sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With machine running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low, and slowly add flour mixture, mixing until combined. Fold in ginger. Pour mixture into pan over cranberries. Gently smooth top using an offset spatula.
  • Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool for 15 minutes. Invert pan to remove bread. Let cool completely on wire rack, cranberry side up.

CRANBERRY NUT BREAD



Cranberry Nut Bread image

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

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

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.

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From stephiecooks.com


CRANBERRY AND NUT BREAD - THERESCIPES.INFO
Cranberry Nut Bread I | Allrecipes best www.allrecipes.com. 1 cup chopped cranberries ½ cup chopped walnuts 1 egg 2 tablespoons vegetable oil ¾ cup orange juice 1 tablespoon orange zest Add all ingredients to shopping list Directions Step 1 Preheat oven to 350 degrees F (175 degrees C).Grease a 9x5 inch loaf pan. Step 2 Combine the flour, sugar, salt, baking powder, and …
From therecipes.info


CRANBERRY CINNAMON CORNBREAD RECIPE | NORTHERN YUM
Blend the butter mixture with the buttermilk and eggs. Next, mix all dry ingredients together (flour, cornmeal, baking soda, salt, and cinnamon). Then add all of the dry ingredients to the wet mixture. Mix well. Fold in the craisins. Add the cornbread batter to a greased 8 by 8 baking dish.
From northernyum.com


CRANBERRY-NUT BREAD RECIPE | MYRECIPES
Directions. The day before, place dough in a large bowl coated with cooking spray; add 1/3 cup each raisins, cranberries, and nuts. Knead 2 minutes or until well-combined. Shape into a loaf, and place in a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap; refrigerate overnight or until doubled in size. Preheat oven to 375°.
From myrecipes.com


CRUSTY CRANBERRY NUT NO KNEAD BREAD - SALLY'S BAKING ADDICTION
2017-11-08 Cover with the lid. Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire rack for 20 minutes before breaking/slicing/serving.
From sallysbakingaddiction.com


NO-KNEAD CRANBERRY NUT BREAD - DOMESTICALLY BLISSFUL
2018-08-13 Instructions. In a large bowl mix the 3 cups flour, 1 & 3/4 teaspoons salt, 1/2 teaspoon yeast, 3/4 cup cranberries, & 3/4 cup nuts together. Next, mix 2 tablespoons honey into 1 & 1/2 cups of water & then pour the wet ingredients into the dry ingredients and mix until all of the ingredients are combined.
From domesticallyblissful.com


CRANBERRY NUT BREAD RECIPE | A WELL-SEASONED KITCHEN®
2020-11-22 Preheat oven to 350 degrees. Grease and flour 2 9-by-5 inch (or 3 5 1/2-by-3 inch) loaf pans. In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Set aside. In a 2-cup measuring cup, whisk together shortening, butter, …
From seasonedkitchen.com


CRANBERRY NUT BREAD - THE SOUTHERN LADY COOKS
2014-12-18 1 cup chopped fresh cranberries. 1 cup nuts, chopped (walnuts or pecans) In a large bowl whisk together the flour, sugars, orange zest, baking powder, salt and baking soda. Add the melted butter, sour cream, buttermilk, orange juice, vanilla extract and eggs mixing well with a spoon. Fold in the cranberries and nuts.
From thesouthernladycooks.com


CRANBERRY NUT BREAD RECIPE + VIDEO - I HEART EATING
2019-11-02 In a large bowl, whisk the orange juice and oil together until combined. Add the egg and vanilla and whisk together. Whisk in orange zest if using. Add dry ingredients and whisk just until combined. Don't overmix or the bread with be heavy or tough. Whisk in the cranberries and part of the pecans.
From ihearteating.com


CRANBERRY AND COCONUT BREAD - BAKERS ROYALE
Preparation: Heat the oven to 350°F. Lightly grease and flour a 91/4 x 51/4 inch bread pan. Place eggs and sugar in a stand mixer bowl fitted with a whisk attachment and beat on high until mixture is pale yellow, and doubles in volume; about 6 to 8 …
From bakersroyale.com


CRANBERRY – NUT CORNBREAD | VEG4HEALTH.COM
Fold in the nuts and cranberries. Spoon batter into prepared pan(s). Spoon batter into prepared pan(s). Bake 55 to 60 minutes for the large pan or 45 to 50 minutes for the smaller pans or until a wooden toothpick inserted near the center comes out clean.
From veg4health.com


CRANBERRY-NUT BISCOTTI | KING ARTHUR BAKING
Preheat the oven to 350°F, and grease a biscotti pan or large baking sheet. Stir together the melted butter, sugar, salt, and baking powder. Beat in the Fiori and vanilla, then the eggs. Blend in the flours, cranberries, and nuts; the dough will be stiff. Place into the prepared biscotti pan, leaving a 3/4" margin free on each side of the pan ...
From kingarthurbaking.com


CRANBERRY NUT BREAD WITH FRESH CRANBERRIES RECIPES - YUMMLY
2022-06-05 Cranberry Nut Bread with Orange Glaze Baked Broiled and Basted. melted butter, vanilla extract, chopped pecans, orange zest, baking soda and 11 more.
From yummly.com


GLUTEN-FREE CRANBERRY-ORANGE CORNBREAD | SIMPLY GLUTEN FREE
2021-10-18 Add butter to a 10-inch cast-iron skillet. Place in a 425°F oven for about 2-3 minutes or until the butter melts. Remove from oven; swirl butter in skillet to coat bottom and sides of skillet. . Meanwhile, in a small bowl, combine eggs, maple syrup, and yogurt. Pour in melted butter. Add egg mixture all at once to flour mixture.
From glutenfreeandmore.com


CRANBERRY-NUT BREAD - BETTER HOMES & GARDENS
Directions. Preheat oven to 350°F. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a small bowl stir together 1/3 cup of the sugar, the pecans, and cinnamon; set aside. In a large bowl stir together the remaining 1 cup sugar, the flour, baking powder, and salt.
From bhg.com


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