Cranberry Pignoli Nut Bread Recipes

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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 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.

CRANBERRY NUT BREAD



Cranberry Nut Bread image

Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.

Provided by Florence Fabricant

Categories     breakfast, side dish

Time 1h20m

Yield 1 large loaf

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1 egg
3/4 cup orange juice
1 tablespoon grated orange rind
1 1/2 cups chopped fresh cranberries
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan.
  • Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Using a pastry blender or two knives, cut in butter until the mixture resembles corn meal.
  • Beat egg until thick and light. Stir in orange juice and rind. Lightly stir this mixture into the flour mixture just until the ingredients are blended. Fold in cranberries and nuts.
  • Pour batter into prepared pan and bake for 1 hour and 15 minutes, until the bread is golden brown and springs back when lightly touched.
  • Cool on a rack, wrap in foil and hold overnight before slicing.

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 PIGNOLI NUT BREAD



Cranberry Pignoli Nut Bread image

A wholesome breakfast bread using cranberries and pignoli. Pignoli are also known as pine nuts or pignon.

Provided by Andrew

Categories     Yeast Bread

Time 4h

Yield 24

Number Of Ingredients 11

3 teaspoons active dry yeast
1 ¼ cups warm water (110 degrees F/45 degrees C)
2 cups bread flour
½ cup wheat germ
½ cup rolled oats
2 tablespoons brown sugar
1 egg
2 tablespoons butter, softened
1 teaspoon salt
2 cups dried cranberries
½ cup pine nuts/pignoli

Steps:

  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with the flour, wheat germ, oats, brown sugar, egg, butter and salt; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough, turn it out onto a lightly floured surface and knead in the cranberries and pine nuts. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 45 to 55 minutes, or until loaf sounds hollow when tapped on the bottom.

Nutrition Facts : Calories 78.3 calories, Carbohydrate 12.4 g, Cholesterol 10.3 mg, Fat 3 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 107.7 mg, Sugar 7.7 g

QUICK CRANBERRY NUT BREAD



Quick Cranberry Nut Bread image

Make and share this Quick Cranberry Nut Bread recipe from Food.com.

Provided by Chef Rickie Green

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 9

2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup sugar
1 egg
1 (16 ounce) can ocean spray whole berry cranberry sauce
1 cup chopped walnuts

Steps:

  • DIRECTIONS:.
  • Preheat oven to 350ºF. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
  • Combine flour, baking powder, cinnamon and nutmeg in a small mixing bowl; set aside.
  • Using an electric mixer, beat butter or margarine with sugar in a medium mixing bowl until light and fluffy. Add egg; mix well. Break up cranberry sauce with a fork and add to the butter mixture. Add nuts. Add dry ingredients to the cranberry mixture, mixing just until the dry ingredients are moist.
  • Spread batter evenly into prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. If bread begins to brown too quickly, loosely cover with foil and continue to bake until bread tests done.
  • Makes 1 loaf.

Nutrition Facts : Calories 914.1, Fat 44.2, SaturatedFat 16.9, Cholesterol 113.9, Sodium 397.6, Carbohydrate 122.4, Fiber 5.2, Sugar 69.4, Protein 13

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

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