CARDAMOM BREAD
This makes a lovely tea bread, and is kneaded in the bread machine. You can also hand knead the dough.
Provided by ruth
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Place all ingredients into bread machine in the proper order for your machine. Use the Dough cycle.
- At end of the Dough cycle, remove dough from the machine. Place on a lightly floured board, and let it rest, covered, for about 10 minutes.
- Shape dough into a loaf, and place it in a 9 x 5 inch greased bread pan. Cover, and let rise for 45 minutes.
- Just before baking, brush the top of the dough with a little milk, and slash a line down the center. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from pan, and cool on a wire rack.
Nutrition Facts : Calories 156.7 calories, Carbohydrate 29.5 g, Cholesterol 15.9 mg, Fat 1.6 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 0.3 g, Sodium 212.8 mg, Sugar 4.5 g
DRIED CHERRY BREAD
I was looking for a muffin or quick bread recipe that called for yogurt but all were a bit too wholesome for me so I dreamed up this dried cherry bread. But at least I kept the oats! I am sure this batter could be used to make muffins too. A streusel topping or powdered sugar glaze would be extra naughty and extra good too but I didn't want to be too naughty.
Provided by EMERALDCITYJEWEL
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Pour boiling water over dried cherries in a bowl and let sit to plump up for 15 minutes. Drain.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- Beat eggs lightly in a bowl. Add sugar, oil, butter, buttermilk, yogurt, and vanilla extract. Whisk well.
- Combine flour, oatmeal, baking powder, baking soda, and salt in a separate, larger bowl. Whisk well. Add egg mixture, white chocolate chips, and cherries. Stir just until combined. Don't overmix. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, checking at 35 minutes to account for different ovens. If bread begins to brown too much, lightly cover the top with aluminum foil. Let set for 5 to 10 minutes in the pan before inverting loaf onto a wire rack to cool completely.
Nutrition Facts : Calories 376.2 calories, Carbohydrate 44.1 g, Cholesterol 45.3 mg, Fat 19.8 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 7.5 g, Sodium 277.8 mg, Sugar 26.2 g
DRIED CHERRY-CARDAMOM BREAD
Treat your family to this delicious bread loaf that's flavored with lemon and cardamom and filled with cherries - perfect for any holiday!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom only of 9x5- or 8x4-inch loaf pan with cooking spray. In large bowl, mix sugar and butter; beat until light and fluffy. Beat in vanilla. Add buttermilk and eggs; blend well. (Mixture will appear curdled.)
- In small bowl, mix remaining ingredients. Add to buttermilk mixture; stir just until dry ingredients are moistened. Pour batter into pan.
- Bake 9x5-inch pan 50 to 65 minutes, 8x4-inch pan 55 to 75 minutes, or until toothpick inserted in center comes out clean. Loosen edges of bread; cool in pan on cooling rack 15 minutes. Remove bread from pan; place on cooling rack. Cool completely, about 1 1/2 hours. Wrap tightly, and store in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 200 mg, Sugar 15 g
CHERRY-PECAN QUICK BREAD
"I've made this tender, moist bread for Christmas for the last 20 years. Mini loaves, baked in smaller pans, are great gifts."
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder and nutmeg. In a small bowl, beat the eggs, eggnog, butter and vanilla. Stir into dry ingredients just until moistened. Fold in pecans and cherries. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 224 calories, Fat 9g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 129mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
DRIED CHERRY ALMOND BREAD
This recipe was found in the 2009 Betty Crocker cookbooklet, Fall Baking, & makes for a festive holiday loaf. Preparation time does not include time needed for loaf to cool completely.
Provided by Sydney Mike
Categories Quick Breads
Time 1h50m
Yield 1 9-inch loaf, 24 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE BREAD ~ In a medium bowl, pour boiling water over dried cherries & let stand 20 minutes, then pat dry with paper towels.
- Preheat oven to 325 degrees F, then spray a 9"x5" loaf pan with with a baking-spray-with-flour.
- In a large mixing bowl, beat brown sugar & softened butter with electric mixer on medium speed until well mixed.
- Beat in eggs & the 1/2 teaspoon of almond extract, then carefully stir in the flour, baking powder & salt just until dry ingredients are moistened.
- Stir in almonds & cherries, then pour into prepared loaf pan.
- Bake 70 to 80 minutes or until toothpick inserted in center comes out clean & top is dark golden brown.
- Cool 10 minutes in the pan on a wire rack, then loosen the sides of the loaf from the pan & remove the bread, placing it top side up on a wire rack. Let it cool completely, about 1 hour.
- FOR THE GLAZE ~ In a small bowl, mix glaze ingredients until smooth, then drizzle over cooled bread.
- Wrap tightly & store at room temperature.
- When ready to serve, cut loaf into 12 slices & then cut each of those slices in half.
ZUCCHINI BREAD WITH CHERRIES, CHOCOLATE & CARDAMOM
Number Of Ingredients 0
Steps:
- Place an oven rack in the middle position of your oven and pre-heat the oven to 350F. In a large bowl, beat together the oil and honey. Stir in the eggs, vanilla and zucchini. Mix until well combined then gently fold in the cherries. In a separate bowl, whisk together the flours, baking powder, baking soda, cardamom, and salt. Stir the dry ingredients into the wet ingredients (being careful to not over-mix) and add the chocolate chips and hazelnuts. Pour the batter into a lightly greased 8 1/2-by-4 1/2-inch loaf pan. Sprinkle the top of the loaf with the turbinado sugar (if using). Bake until a toothpick inserted in the center of the bread comes out clean, 50-60 minutes. Cool the zucchini bread in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
ZUCCHINI-PISTACHIO-CHERRY QUICK BREAD WITH CREAM CHEESE GLAZE
Spread a cream cheese glaze over this zucchini bread filled with toasted pistachios and dried cherries.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 19
Steps:
- For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried cherries and pistachios and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- For the cream cheese glaze: Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
FRUIT-FILLED CARDAMOM BREAD
I got this recipe out of the Salt Lake Tribune years ago and made it and I loved it! I lost it, requested the paper for it around Christmas time and they have finally found it and reprinted it...and it's now Easter time! It's moist, delicious and rich. Originally it was printed in Sunset magazine.
Provided by darthlaurie
Categories Yeast Breads
Time 2h45m
Yield 3 loaves
Number Of Ingredients 23
Steps:
- In the large bowl of an electric mixer, combine yeast with warm water, soften for about 5 minutes. In a 1- to 1 1/2 -quart pan, combine butter and milk; warm over medium heat until milk is 110 degrees. Butter does not need to melt. (Or heat butter and milk in a microwave-safe bowl, uncovered, in a microwave until mixture is 110 degrees.)
- Add milk mixture, whole eggs, granulated sugar, vanilla, lemon peel, cardamom, salt and 3 cups flour to yeast. Beat at medium speed until dough is stretchy and shiny, 5 to 8 minutes. Stir in 2 1/4 cups flour.
- With a dough hook attachment, beat at high speed until dough pulls cleanly from sides of bowl, 5 to 8 minutes. If dough still sticks, add flour, 1 tablespoon at a time, until dough pulls free. (Or scrape dough onto a lightly floured board and knead by hand until smooth and elastic, about 10 minutes.)
- Place dough in a lightly greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
- Meanwhile, heat oven to 350 degrees and make filling. Place slivered almonds in a 9-inch pan and bake until golden, about 10 minutes.
- Soak 1 cup golden raisins in orange juice and brandy or vanilla until plump, about 30 minutes.
- In a food processor, finely chop raisin mixture, almonds, chopped apple, dried apricots, cinnamon and grated orange peel.
- When dough is ready, punch dough down. On a floured surface, roll into a 10-by-36-inch rectangle. Spread fruit filling over dough to within 1/2 inch of long sides. Roll from a long side, jelly roll-style. Cut into three equal-sized loafs. Pinch and smooth ends of loaf to prevent filling from falling out.
- Place seam-side down on a lightly greased baking sheet. Cover with plastic wrap; let rise in a warm place until puffy, about 25 minutes. Mix egg yolk and water. Brush over tree.
- Bake in a 350-degree oven until golden brown, 40 to 45 minute. If necessary, cover loosely with foil the last 10 minutes of baking to prevent over browning.
- Remove from oven and cool. Mix powdered sugar with orange juice until smooth.
- Spoon glaze over bread. Slice when warm or cool and wrap in plastic.
- Makes 3 loaves.
- Christmas tree variation: Before rolling out dough, set aside 1/3 cup. Roll and fill remaining dough as directed. Take the long piece of dough, seam-side down, and zig-zag it into a stacked "S" shape to make a tree that is narrow at top and broad at base. Form reserved 1/3 cup dough into a ball and attach it to the base of tree as the trunk. Continue to rise and bake as directed above. Makes 1 large loaf.
Nutrition Facts : Calories 2041.7, Fat 57, SaturatedFat 24.9, Cholesterol 374.2, Sodium 738.4, Carbohydrate 338.8, Fiber 17.6, Sugar 136.3, Protein 44.9
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