CRANBERRY LEMON BREAD
Laced with lemon flavor and studded with tangy cranberries, this quick bread is an old family favorite.
Provided by Taste of Home
Time 55m
Yield 4 mini loaves (6 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and lemon extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Fold in cranberries and poppy seeds if desired., Pour into four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 190 calories, Fat 7g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 206mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON-CRANBERRY MINI LOAVES
I concocted this colorful bread for a Christmas tea buffet. The lemony loaves received so many compliments that I now often give this bread, as well as the recipe and a tea mix, to my friends as Christmas gifts.
Provided by Taste of Home
Time 1h
Yield 4 loaves (6 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in cranberries and walnuts. Pour into four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. For glaze, whisk sugar and lemon juice until sugar is dissolved. Immediately spoon over bread. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 260 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 301mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
GLAZED LEMON-CRANBERRY MINI TEA BREADS
Make and share this Glazed Lemon-Cranberry Mini Tea Breads recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 55m
Yield 4 mini-loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Butter four mini-loaf pans that measure about 5 1/2 by 3 1/2 by 2 inches.
- Sift flour, baking powder and salt into a medium bowl. Set aside.
- In a small bowl, stir together cranberries and 1 tbsp of sugar. Set aside.
- In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest, and remaining 1 cup sugar until smooth and lightened slightly in color, about 1 minute.
- Beat in eggs until smoothly blended, about 1 minute. On low speed, mix in half the flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until it's incorporated. Use a large spoon to sir in cranberries.
- Divide batter evenly among the four pans. Place the pans on a cookie sheet for easy placement and removal from oven. Bake until tops are golden, edges are light brown, and a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a rack for 10 minutes.
- Prepare the glaze. In a small saucepan over low-medium heat, stir together sugar and lemon juice until sugar dissolves, about 5 minutes. Using a toothpick to poke 5 holes in each of the slightly cooled loaves. Spoon about 3 tbsp of glaze over each loaf. Cool loaves completely in their pans.
- The loaves can be wrapped tightly in platic wrap and stored at room temperature for up to three days or frozen for up to one month.
Nutrition Facts : Calories 661.9, Fat 20.6, SaturatedFat 12, Cholesterol 153.1, Sodium 288.6, Carbohydrate 112.1, Fiber 2.5, Sugar 73.2, Protein 9.4
GLAZED CRANBERRY MINI CAKES
Make and share this Glazed Cranberry Mini Cakes recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 30m
Yield 36 mini cakes, 36 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F
- Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter).
- Beat butter, granulated sugar, brown sugar, egg and vanilla extract in large bowl until light and fluffy.
- Stir together flour, baking powder, baking soda and salt; gradually mix into butter mixture.
- Add milk; stir until blended.
- Stir in cranberries, walnuts and 2/3 cup white chips (reserve remaining chips for glaze).
- Fill muffin cups about 7/8 full with batter.
- Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.
- Cool 5 minutes; remove from pans to wire rack.
- Cool completely.
- To prepare the white glaze: place remaining 1 cup white chips in small microwave-safe bowl; sprinkle vegetable oil over chips.
- Microwave at MEDIUM (50%) 30 seconds; stir.
- If necessary, microwave at MEDIUM an additional 30 seconds or just until chips are melted when stirred.
- Drizzle white glaze over top of mini-cakes.
- Refrigerate 10 minutes to set glaze.
Nutrition Facts : Calories 111.1, Fat 6.3, SaturatedFat 2.9, Cholesterol 11.4, Sodium 57.7, Carbohydrate 12.8, Fiber 0.4, Sugar 8.7, Protein 1.4
LEMON-CRANBERRY MINI LOAVES
I concocted this colorful bread for a Christmas tea buffet. The lemony loaves received so many compliments that I now often give this bread, as well as the recipe and a tea mix, to my friends as Christmas gifts.
Provided by Allrecipes Member
Time 1h
Yield 20
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream the butter, sugar, lemon juice and peel. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in cranberries and walnuts. Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. With a toothpick or skewer, poke 12 holes in each loaf. For glaze, combine sugar and lemon juice until sugar is dissolved. Spoon over loaves. Cool completely before slicing.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 43.8 g, Cholesterol 54.4 mg, Fat 11.4 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 4.7 g, Sodium 306.5 mg, Sugar 26.3 g
CRANBERRY-NUT BREAD MINIS
If you've got five foil mini loaf pans, we've got a recipe to fill them with-like these rich, moist cranberry-nut breads. Perfect for sharing!
Provided by My Food and Family
Categories Home
Time 55m
Yield 20 servings or 5 loaves, 4 servings each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat first 5 ingredients in large bowl with mixer 2 min. or until well blended. Add cranberries and nuts; beat just until blended.
- Pour into 5 foil mini loaf pans sprayed with cooking spray.
- Bake 40 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Brush tops with butter; sprinkle with cinnamon sugar. Cool completely.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.9393 g, Sugar 0 g, Protein 3 g
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