Cranberry Raisin Nut Bread Recipes

CRANBERRY RAISIN NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 1/2 x 5 1/2 inch loaf pan.
• Into a bowl mix all the ingredients together, in the order given.
• Then put the mixture into the loaf pan after all ingredients are blended.
• Bake for 1 hour.
• Remove from pan and let it cool on a rack.

CRANBERRY RAISIN NUT BREAD

Steps:

• Preheat oven to 350F degrees.
• Grease 8 1/2X4 1/2 inch loaf pan.
• Combine flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg in large bowl.
• Stir in cranberries, raisins, pecans and orange peel.
• Mix eggs, milk, butter and vanilla in small bowl until combined; stir into flour mixture just until moistened.
• Spoon into prepared pan.
• Bake 55 to 60 minutes or until wooden toothpick inserted in center comes out clean.
• Cool in pan 15 minutes.
• Remove from pan and cool completely on wire rack.
• Store tightly wrapped in plastic wrap at room temperature.
• Serve slices with Cranberry-OrangeSpread, if desired.

GRANDMOTHER'S FAMOUS CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
• Whisk together the flour, sugar, baking powder, salt and baking soda.
• Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
• Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.

CRANBERRY-NUT BREAD

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.

CRANBERRY, RAISIN & PECAN KNOT

Steps:

• Mix the flour, yeast and salt and 1½ tsp of the caster sugar in a large mixing bowl. Put in the butter and rub it into the flour. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl, until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
• Put the dough onto a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
• Knock back the dough by gently kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball, then cover and leave for 10 mins.
• Shape by flattening the dough into a rectangle, about 28 x 18cm, scatter on the cranberries, raisins and chopped pecans, then roll up tightly from one of the short ends. Roll into a 52cm-long sausage. Tie into a simple knot and lay on a baking parchment-lined baking sheet. Cover and leave for 40-45 mins, or until doubled in size.
• Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 20 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.
• Finish by making a spiced sugar glaze with the remaining caster sugar, cinnamon and 1 tsp hot water. Brush over bread while it is still warm.

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-NUT BREAD

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.

CRANBERRY NUT BREAD

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

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.

CRANBERRY-APPLE-NUT BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening.
• In large bowl, mix 3/4 cup sugar, the oil and egg. Stir in apple, flour, baking soda, baking powder and salt. Stir in walnuts and cranberries. Pour batter into pan. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over batter.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 1/2 hours, before slicing.

CRANBERRY YEAST BREAD

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add cranberries and orange peel.