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.
LEMON CRANBERRY BREAD
This lemon cranberry bread is quick and easy to make. It's filled with tart cranberries in a sweet, lemon flavoured bread with a lemon glaze.
Provided by Bake.Eat.Repeat.
Categories Breads
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Lightly spray a 9x5 inch loaf pan with non-stick spray and set aside.
- In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, whisk together the remaining 1/2 cup sugar, eggs, and melted butter until well combined.
- Add the milk and vanilla and whisk until combined.
- Add this mixture to the flour mixture and stir until just combined.
- Fold in the cranberries.
- Scoop the batter into the prepared loaf pan, smoothing the top.
- Bake 45-55 minutes, or until a toothpick inserted in the centre of the loaf comes out clean.
- Allow the bread to cool for 10-15 minutes in the loaf pan, and then remove it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze.
- Drizzle the glaze over top of the cooled bread.
Nutrition Facts : Calories 264 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 303 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ANISE RAISIN BREAD
Her yummy yeast bread tastes as special as the holidays, Linda Hoza affirms. "The festive blend of anise, citrus and raisins makes it perfect for Christmas or as an Easter brunch idea," she suggests from Poland, Ohio. "I've even used leftover slices to make a bread pudding dessert."
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a bowl, dissolve yeast in warm milk. Add the sugar, orange juice, butter, eggs, egg whites, lemon juice, orange zest, salt, lemon zest, extract and 2 cups flour. Beat until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a bowl coated with cooking spray; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 8x4-in. loaf pans coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts :
CRANBERRY/ALMOND LOAF
Every year, The Dairy Farmers of Canada sponsor the printing and distribution of (what Canadians affectionately call) The Milk Calendar. Each page, starting with December of the previous year (in case you missed it), is a beautiful photograph, in colour, of a recipe for the month, and the applicable recipe neatly printed beside the photo. This year (2008), I started in December, because I love to bake "loaves" and this loaf is particularly appealing. Quoting directly, they say: "Moist, studded with fruit and nuts and made in one bowl - what more can you ask? A slice of this sweet loaf is perfect with a cup of tea or cafe latte..." Cooking Tip: *To sour Milk, spoon 2 tbsp (30 mL) lemon juice or white vinegar into measuring cup; pour in enough Milk to make 1 1/2 cups (375mL). Let it stand for 5 mins. then stir. For the Adventurous: replace half the cranberries with chopped dried apricots and use hazelnuts instead of almonds. Healthy Eating Tip: Don't deprive yourself of delicious baked goods over the holiday season. Forbidden foods will tantalize you all the more. Instead, choose modest-sized servings and savour the flavour. Allergy alert: If there is an aversion to nuts, simply eliminate the nuts and increase cranberries, or add raisins, or other chopped, dried fruit. You will like the combination. Butter substitution: Margarine, Vegetable Oil; Olive Oil: Unsweetened Apple Sauce, in the same measurement
Provided by TOOLBELT DIVA
Categories < 4 Hours
Time 1h15m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F (180 C).
- Butter a 9 x 5 inch loaf pan, or line with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
- Make a well in the centre and add beaten eggs, Milk, butter and vanilla.
- Sprinkle with cranberries and almonds; stir just until combined.
- Spread into prepared pan, smoothing top.
- Bake for 65 to 75 mins, or until tester inserted in centre comes out clean.
- Let cool in pan on rack for 10 minutes.
- Remove from pan and transfer to rack to cool completely.
Nutrition Facts : Calories 367.8, Fat 15.6, SaturatedFat 7.3, Cholesterol 71.8, Sodium 320.4, Carbohydrate 49.2, Fiber 2.3, Sugar 16.9, Protein 8
SIMPLE LEMON BREAD W/ HONEY
This is a simple lemon bread recipe designed to use honey instead of sugar, the fewest amount of eggs possible, and common inexpensive not hard-to-find ingredients. I also included weight measurements for ease of measuring and for those who own a scale.
Provided by Gondo
Categories Quick Breads
Time 1h
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325'F.
- Scale out margarine and honey in mixer bowl and set aside.
- Scale out 2 eggs with 33g lemon juice and set aside.
- Scale out dry flour, baking powder, salt, baking soda and sift together.
- Measure 1/2 cup of milk.
- Cream margarine and honey together using flat beater of mixer.
- Beat in eggs and lemon juice.
- Add approximately half of flour mixture and mix.
- Add milk and incorporate.
- Add remaining flour mixture and finish mixing.
- Transfer mixture to a greased loaf pan and bake for approximately 45min at 325'F.
LEMON ANISE BISCOTTI
Steps:
- Sift first 3 ingredients in small bowl. Whisk sugar and eggs in large bowl to a light lemon color. Stir in next 3 ing. Sift dry ing. over egg mixture, then fold in until dough is just combined. Adjust oven rack to middle position and heat oven to 350 deg. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion into a rough 13x2 in. log. Place them about 3 in. apart on cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 min. Cool loaves 10 min. Lower oven temp. to 325 deg. Cut each loaf diagonally into ⅜ in. slices with serrated knife. Lay the slices about ½ in. apart on cookie sheet, cut side up, and return them to oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, abaout 15 min. Transfer to wire rack and cool completely. (Can be stored in airtight container for 1 month) VARIATION: Substitute unhulled sesame seeds for anise seeds. Brush top with egg wash and sprinkle with more sesame seeds.
Nutrition Facts :
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