Dried Cranberry Nut Bread Recipe Recipe For Chili

CRANBERRY NUT BREAD II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• In a medium bowl, mix together the flour, sugar, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and walnuts. Transfer to the loaf pan.
• Bake in the preheated oven 65 to 70 minutes, or until a wooden toothpick inserted at center comes out clean. Cool in pan 10 minutes, remove to wire rack and cool completely before serving.

CRANBERRY BREAD WITH DRIED CRANBERRIES

Steps:

• Preheat oven to 325 degrees F.
• Grease bread pan, line the bread pan with baking parchment paper or use a good nonstick bread pan in order to prevent the cranberry bread from sticking to the bread pan during the baking process.
• Stir dry ingredients (flour, sugar, baking soda, baking powder & salt) together in a large mixing bowl
• Soften butter in a microwave.
• Lightly beat eggs.
• Mix the butter, eggs, milk & vanilla extract together in separate mixing bowl.
• After mixing the wet ingredients, add them into the large mixing bowl with the dry ingredients. Stir with a large spoon or whisk until the batter is fully mixed.
• Add the dried cranberries after the batter has been completely mixed. Stir them into the batter with a wooden spoon. Make sure the cranberries are evenly spread throughout the batter.
• Pour finished batter into the bread pan. Smooth out the top of the batter within the bread pan.
• Bake in the oven for 65-70 minutes.
• Take out of oven and let the cranberry bread cool down in the bread pan for 10 minutes. Do not remove the cranberry bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
• After 10 minutes, remove the cranberry bread from the bread pan. Use oven mitts. Place the cranberry bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the cranberry bread and the bread pan walls if the cranberry bread is stuck in the pan.

CRUSTY CRANBERRY BREAD WITH CARAMEL ALMONDS (ALMOST NO KNEAD)

Steps:

• For the caramel almonds: In a nonstick saucepan heat the ingredients for the caramel almonds over med. high heat for about 8 min until thick and bubbly. Spread out on a non stick pan, and cool in the fridge. Once cool seperate into little pieces and leave at room temperature.
• For the dough: In a VERY large bowl add the yeast, then the water, flour, brown sugar, and vanilla extract. Mix well until all the flour has been incorporated. Cover bowl with plastic wrap (sprayed with butter spray). Set in a warm area to rise for 2 hours (I turn my oven to warm for 3 minutes, turn it off, and then put my dough to rise in there. Just make sure it's not too hot.).
• When the dough has risen, you may at this point put it in the fridge to use at a latter time or use now.
• When ready to use, cut away about 1/4 of the dough from the rest, and gently mix in a 1/4 of the cranberries and caramelized almonds, until well incorporated. Form into a ball by tucking the edges of dough under until it forms a tight ball.
• Place on a non stick pan (I like to use the non stick foil) and let it rise in a warm area for another 30 minutes.
• Meanwhile, preheat oven to 375 degrees, with a shallow metal pan on the bottom rack. Mix together the topping ingredients.
• Once the dough has risen, top off with 1/4 of the topping and place on the middle rack. Before closing the door, toss the 1 cup of hot water into the metal pan, closing the door quickly to trap the steam. Bake for 25 to 30 minutes.

DRIED CRANBERRY FRUIT-NUT BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix almond flour, butter, and 1 egg in a bowl until well combined. Press into the bottom of an 8-inch square pan.
• Stir chocolate chips, walnuts, cranberries, coconut flakes, sunflower seeds, and flax seeds together in a large bowl. Cover the almond dough with this mixture.
• Mix cream and remaining egg thoroughly in a small bowl; pour evenly over the fruit-nut mixture.
• Bake in the preheated oven for 25 minutes. Remove from the oven and cool to room temperature, 30 to 45 minutes. Chill in the refrigerator for 2 hours before cutting into 16 bars.

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.