Frozen Cranberry Ribbon Loaf Recipes

CRANBERRY ORANGE LOAF

Cranberry Orange Loaf image

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

Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon grated orange zest
1 ½ cups fresh cranberries
½ cup pecans, coarsely chopped
¼ cup margarine, softened
1 cup white sugar
1 egg
¾ cup orange juice

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 SWIRL LOAF

Cranberry Swirl Loaf image

My mother's made this bread for years, but she uses date filling. I loved her bread so much that I made my own, with cranberries for a slightly tart filling with the sweet streusel topping-sometimes I add a simple icing. Each slice reveals an enticing ruby swirl. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 pieces).

Number Of Ingredients 21

Ingredients

1/3 cup sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
3 to 3-1/2 cups all-purpose flour
1/2 cup water
1/2 cup 2% milk
1/3 cup butter, cubed
FILLING:
1 cup chopped fresh or frozen cranberries
1/4 cup packed brown sugar
1/4 cup water
1 tablespoon butter
1 tablespoon lemon juice
1/2 cup chopped walnuts, optional
TOPPING:
2 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter, divided
GLAZE (optional):
1/2 cup confectioners' sugar
2 teaspoons 2% milk

Steps:

In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until cranberries are soft, about 15 minutes. Remove from heat; stir in butter, lemon juice and, if desired, walnuts. Cool., Punch down dough. Turn onto a lightly floured surface; roll into a 20x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a greased 9x5-in. loaf pan, arranging in a slight zigzag fashion to fit., For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with crumb mixture. Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350°., Bake until golden brown and dough is cooked through, 40-45 minutes. Carefully remove from pan to a wire rack to cool. If desired, combine glaze ingredients; drizzle over bread.

Nutrition Facts : Calories 210 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 140mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY RIBBON LOAF

Cranberry Ribbon Loaf image

Patricia Kile of Greentown, Pennsylvania uses leftover angel food cake to create a refreshing cranberry dessert perfect for holiday gatherings. It's convenient, too, because it can be assembled ahead and kept in the freezer.

Provided by Allrecipes Member

Time 10m

Yield 8

Number Of Ingredients 6

Ingredients

1 (3 ounce) package cream cheese, softened
¼ cup sugar
1 dash Dash salt
1 (16 ounce) can whole berry cranberry sauce
1 cup heavy whipping cream, whipped
6 piece (1/12 of 12 oz cake)s slices angel food cake

Steps:

Line the bottom and sides of a 9-in. x 5-in. x 3-in. loaf pan with heavy-duty foil; set aside.
In a mixing bowl, beat cream cheese, sugar and salt. Beat in cranberry sauce. Fold in the whipped cream. Spread one-third of the mixture in prepared pan; top with three cake slices (cut cake if needed to fit). Repeat layers. Top with remaining cranberry mixture. Cover and freeze. Remove from the freezer 15 minutes before serving. Use foil to remove loaf from pan, then discard foil. Cut into slices.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 9.4 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 5.8 g, Sodium 256.8 mg, Sugar 19.9 g

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