CRANBERRY PECAN BREAD
Sweet, moist quick bread full of dried cranberries and pecans. This cranberry pecan bread with white chocolate glaze would make a great hostess gift.
Provided by Lizzy T
Categories Bread
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Lightly grease a 9x5x3" bread pan.
- In a mixing bowl, thoroughly stir together the flour, baking soda and salt. Set aside.
- In a large mixing bowl, beat together the sugar, butter, eggs and vanilla until light and fluffy. Add the flour mixture alternately with the buttermilk. Beat just until blended after each addition.
- Fold in the pecans and cranberries.
- Pour the batter into the prepared pan.
- Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool.
- For the white chocolate glaze, place the white chocolate chips and heavy cream in a microwave safe bowl. Microwave the chips for 20 seconds. Stir. Microwave for another 20 seconds. As soon as the chips start melting, start microwaving for 10 or even 5 second intervals. Be careful not to let it get too hot or it will burn. Be patient and stir between each time interval. You will end up with very thick, melted white chocolate. Spoon or drizzle this on top of the bread. Sprinkle with the extra pecans, if desired.
Nutrition Facts : Calories 447 kcal, Carbohydrate 54 g, Protein 6 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 72 mg, Sodium 364 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
PUMPKIN-CRANBERRY-ORANGE GINGERBREAD LOAF
Packed with all the flavors of Thanksgiving and Christmas, this will be a great addition to your holiday fare. Pumpkin, pecans, orange, cranberry, and of course ginger, all blend together for a tasty treat for the holidays, but so yummy you'll want it anytime of the year. Also great as muffins.
Provided by Naomi Boyko
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and lightly dust the bottom with flour.
- Zest the entire orange, avoiding the white (pith). Peel and section the orange and remove all seeds. Chop orange pulp in the bowl of a food processor or blender until fine. Reserve with the zest.
- Cream sugar and butter together in a large bowl with an electric mixer until very well combined. Beat in eggs, one at a time, until thoroughly incorporated. Stir in pumpkin, reserved chopped orange and zest, orange juice, and grated ginger.
- Whisk flour, ginger, baking soda, cinnamon, baking powder, and salt together in a separate bowl. Stir into the wet batter until almost all is moistened, but do not overwork. Fold in dried cranberries and pecans. Turn into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan, on a wire rack, for 15 minutes. Remove from the pan and let cool completely on the wire rack before wrapping.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 55.7 g, Cholesterol 51.3 mg, Fat 13.6 g, Fiber 3.2 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 315.1 mg, Sugar 36.2 g
CRANBERRY ORANGE LOAF
This is an excellent flavor to choose from. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
- In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
- Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 36.6 g, Cholesterol 15.5 mg, Fat 7.7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 260.7 mg, Sugar 18.7 g
CRANBERRY PECAN & GINGER LOAF
Impress your family with Mary Cadogan's lighter alternative to the traditional Christmas cake
Provided by Mary Cadogan
Categories Afternoon tea, Dinner, Lunch, Treat
Time 3h30m
Yield Makes two cakes. each cuts into 12-14 slices
Number Of Ingredients 16
Steps:
- Heat oven to 150C/fan 130C/gas 2. Butter and double line the base and sides of a 20cm square deep cake tin with baking parchment. Grind 100g of the pecans in a food processor.
- Chop up the butter and put in a large heavy-based pan with the sugar, cranberries, apricots, orange zest and juice and brandy. Bring slowly to the boil, stirring until the butter is melted, then simmer for 10 mins until the fruits are plump and glossy. Remove from the heat and cool for 30 mins.
- Beat the eggs lightly. Sift together the flour, baking powder, ground ginger and cinnamon. Stir the eggs, ground pecans, remaining pecan halves, flour mixture and crystallised ginger into the pan, stirring until well mixed.
- Spoon into the prepared tin and smooth the top. Bake for 1 hr, then reduce the temperature to 140C/fan 120C/gas 1 and cook for a further 1½-2 hrs, until the cake feels firm and a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, turn out, then remove the paper and leave to cool completely on a wire rack.
- Warm the jam with 1 tbsp water, then press through a sieve into a bowl. Put the cake on a board and brush the top with a thin layer of jam, reserving some for later. Lightly dust a surface with icing sugar, then roll out the marzipan to slightly larger than the top of the cake. Lift onto the cake, press on lightly, then trim to meet the edges. Cut in half.
- Brush the remaining jam over the marzipan, then decorate the tops with dried fruits, nuts and other ingredients of your choice. Wrap each cake first in baking parchment, then in foil. Store in the tin for up to 3 weeks. Can be frozen for up to 2 months.
Nutrition Facts : Calories 347 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
CRANBERRY GINGERBREAD
This recipe came with a loaf pan from Williams-Sonoma. The flavors are complex, and this is and a perfect dessert to bring to holiday get-togethers. You can add a glaze, but I prefer dusting the finished bread with sifted powdered sugar.
Provided by Wendybird 2
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 16
Steps:
- Whisk together butter, eggs, brown sugar, granulated sugar, molasses, milk, fresh ginger, vanilla, cranberries and crystallized ginger in a large bowl. Set aside.
- In another bowl, sift together the flour, ground ginger, cinnamon, salt, baking powder and baking soda. Fold the flour mixture into the butter mixture, stirring until just blended.
- Spoon the batter into a greased and floured loaf pan.
- Bake 60 to 75 minutes at 325 degrees, until a toothpick inserted into the center of the loaf comes out clean.
- Transfer to wire rack; let cool ~15 minutes.
Nutrition Facts : Calories 317.9, Fat 12.9, SaturatedFat 7.8, Cholesterol 66.7, Sodium 367.8, Carbohydrate 47.5, Fiber 1.2, Sugar 25.4, Protein 3.9
CRANBERRY-PECAN QUICK BREAD
With whole wheat flour, flaxseed, oats, cranberries and pecans, a slice of this quick bread is a satisfying start to your day.-Wendy Marotta, Wilson, New York
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, combine first nine ingredients. In a small bowl, whisk eggs, orange juice, butter and applesauce. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Transfer to two greased 8x4-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 135 calories, Fat 4g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 137mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
STICKY CRANBERRY GINGERBREAD
Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.
Provided by Melissa Clark
Categories cakes, cookies and bars, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
- In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
- In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
- In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
- Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 4 grams, Carbohydrate 69 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 0 grams
CRANBERRY-PECAN BREAD
Categories Bread Cake Mixer Nut Breakfast Brunch Bake Thanksgiving Vegetarian Yogurt Cranberry Orange Pecan Fall Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Generously butter 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan. Combine cranberries and 3/4 cup water in small saucepan. Bring to boil. Reduce heat and simmer uncovered until berries burst, about 8 minutes. Drain excess liquid from cranberries. Cool.
- Whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in medium bowl to blend. Mix 1/2 cup yogurt and 1/4 cup orange juice in small bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy. Beat in eggs, orange peel and vanilla extract. Mix in flour mixture alternately with yogurt mixture. Stir in cranberries and pecans. Transfer batter to prepared loaf pan.
- Bake bread until tester inserted into center comes out clean and top is brown, about 55 minutes. Transfer pan to rack. Cool 15 minutes. Remove bread from pan and cool on rack. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)
GINGERED-PEAR AND CRANBERRY BREAD
Enjoy a slice of this Gingered-Pear and Cranberry Bread. Nothing beats the taste of homemade cranberry bread, especially when pears are involved!
Provided by My Food and Family
Categories Festive Recipes
Time 1h15m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Combine flours, baking powder, ginger and baking soda in medium bowl. Toss pears with sugars and butter in large bowl. Add egg; mix lightly. Add flour mixture; stir just until moistened. (Batter will be thick.) Gently stir in cranberries.
- Pour into greased and floured 8x4-inch loaf pan.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 170, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
More about "cranberry pecan ginger loaf recipes"
CRANBERRY GINGERBREAD - FRESH APRIL FLOURS
From freshaprilflours.com
PUMPKIN, CRANBERRY & PECAN LOAF - SOBEYS INC.
From sobeys.com
CRANBERRY GINGERBREAD RECIPE - KAY CHUN | FOOD & WINE
From foodandwine.com
CRANBERRY PECAN PUMPKIN BREAD - MOM ON TIMEOUT
From momontimeout.com
CRANBERRY, PECAN & DARK CHOCOLATE LOAF - DRIZZLE ME …
From drizzlemeskinny.com
CRANBERRY PECAN YEAST BREAD RECIPE - LIZ BUSHONG
From lizbushong.com
CRANBERRY ORANGE PECAN LOAF | BREAD RECIPES SWEET, HOLIDAY …
From pinterest.com
CRANBERRY PECAN BREAD - FLY-LOCAL
From fleischmannsyeast.com
RECIPE: GINGERBREAD PECAN-CRANBERRY TART - SAN FRANCISCO CHRONICLE
From sfchronicle.com
CRANBERRY PECAN BREAD – SMITTEN KITCHEN
From smittenkitchen.com
PUMPKIN, CRANBERRY & PECAN LOAF | FOODLAND
From foodland.ca
CRANBERRY GINGERBREAD LOAF - BRUNCH & BATTER
From brunchandbatter.com
CRANBERRY PECAN & GINGER LOAF | RECIPE | GINGER LOAF, BBC GOOD …
From pinterest.co.uk
CRANBERRY AND ORANGE LOAF - THERESCIPES.INFO
From therecipes.info
CRANBERRY KOMBUCHA PECAN BREAD WITH CANDIED GINGER BUTTER
From crazyinspiredlife.com
CRANBERRY LIME CURD TART WITH PECAN GINGER CRUST: A FESTIVE FINALE
From acanadianfoodie.com
CRANBERRY GINGERBREAD LOAF RECIPE | OCEAN SPRAY®
From oceanspray.ca
CRANBERRY PECAN LOAF CAKE WITH LEMON CINNAMON GLAZE
From foodelicacy.com
GINGERED CRANBERRY ORANGE PECAN RELISH - THE JOURNEY GIRL
From thejourneygirl.com
CRANBERRY PECAN & GINGER LOAF RECIPE | BY BBCGOODFOOD.COM
From craftlog.com
CRANBERRY PECAN CHRISTMAS CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GINGERBREAD PECAN RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CRANBERRY ORANGE PECAN LOAF : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CRANBERRY ORANGE PECAN BREAD - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
CRANBERRY PECAN & GINGER LOAF - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
RANDOM RECIPE IDEA FOR DINNER | CRANBERRY-PECAN--GINGER-LOAF …
From reciperoulette.tv
CRANBERRY GINGERBREAD LOAF | OCEAN SPRAY®
From oceanspray.com
PUMPKIN, CRANBERRY & PECAN LOAF - SAFEWAY
From safeway.ca
CRANBERRY GINGERBREAD LOAF - MOM, THE LUNCH LADY
From momthelunchlady.ca
CRANBERRY ORANGE PECAN LOAF - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
CRANBERRY ORANGE AND GINGER LOAF CAKE – CATENUS
From catenus.com
CRANBERRY LOAF CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
CHOCOLATE CRANBERRY PECAN LOAF | MCCALLUM'S SHAMROCK PATCH
From themccallumsshamrockpatch.com
CRANBERRY ORANGE AND GINGER LOAF CAKE - APRIL J HARRIS
From apriljharris.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love