CRANBERRY EGGNOG BRAID
Meet the Cook: Whether at Thanksgiving, Christmas or New Year's, this is a good party bread. You can't beat it as a gift either...everyone I make it for really enjoys it My husband and I have a daughter, 3, and twins (a boy and girl) who are 2. -Mary Lindow, Florence, Wisconsin
Provided by Taste of Home
Time 50m
Yield 1 loaf.
Number Of Ingredients 13
Steps:
- In a bowl, combine 1-1/2 cups of flour, sugar, salt, yeast and nutmeg; set aside. In a saucepan, heat eggnog and butter to 120°-130° (the butter does not need to melt); add to flour mixture. Beat on low until moistened; beat on medium for 3 minutes. , Stir in cranberries and enough remaining flour to make 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 top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into thirds. Shape each third into a 16-in. rope. Braid ropes on a greased baking sheet; seal ends. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden. Immediately remove from pan to a wire rack to cool completely. Combine the first 3 glaze ingredients; drizzle over braid. Dust with nutmeg.
Nutrition Facts : Calories 257 calories, Fat 6g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 153mg sodium, Carbohydrate 46g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY-NUT BREAD
Add flavor to your holiday breakfast table with our warm and tart Cranberry-Nut Bread. Flavored with orange juice, laced with fresh cranberries and nutty walnuts, and finished with a drizzle of icing, this Cranberry-Nut bread is sure to please.
Provided by My Food and Family
Categories Bread
Time 2h10m
Yield Makes 16 servings.
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Combine first 4 ingredients in large bowl. Mix orange juice, margarine, egg product and zest. Add to flour mixture; stir just until moistened. Stir in cranberries and nuts.
- Pour into greased and floured 8x4-inch loaf pan.
- Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely.
- Mix powdered sugar and water; drizzle over bread. Let stand until firm.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0.8656 g, Sugar 0 g, Protein 2 g
CRANBERRY-NUT BREAD
Share moist cranberry-nut bread with family and friends. It's perfect for the holidays or anytime.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 1
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Generously grease bottom of loaf pan, 9x5x3 inches. Stir Bisquick, granulated sugar, sour cream, oil, milk, orange peel and eggs in medium bowl until moistened. Stir in cranberries and nuts. Pour into pan.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
- Stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 180 mg
NUTTY CRANBERRY CHEDDAR BREAD
The combination of cranberries, orange and cheese makes this bread a real taste treat. I often give these lovely quick breads as gifts. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 1h15m
Yield 3 mini loaves.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in shortening until well blended. Stir in the orange zest and lemon zest. In a measuring cup, combine orange juice and lemon juice; add enough water to measure 1 cup. Add eggs and juice mixture to dry ingredients; stir just until moistened. Fold in the cheese, cranberries and walnuts. , Pour into three greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts :
CRANBERRY NUT BREAD I
A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.
Provided by Karin Christian
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 32.1 g, Cholesterol 15.5 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 265.4 mg, Sugar 14.4 g
CRANBERRY EGGNOG QUICK BREAD
Recipe from the WebMD Weight Loss Clinic. They say "this bread tastes even better the next day. Cute little loaves make excellent gifts because the color and flavor of this bread epitomizes the holiday season! These loaves also freeze well." I haven't made this but I want it in my cookbook so I'm posting it to share. I'm guessing on the prep time. The baking time varies depending on the size of the pans, explained in the directions.
Provided by Ann Marie F
Categories Healthy
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Coat loaf pans with canola cooking spray.
- Beat egg and egg substitute in large bowl. Blend in sugar, eggnog, canola oil, rum, and vanilla until smooth.
- Stir together flour, baking powder, salt, and nutmeg. Mix dry ingredients into eggnog mixture; beat on low just to moisten dry ingredients. Gently stir in cranberries.
- Pour batter into prepared pan(s). Bake until fork or tester inserted in center comes out clean (about 50-60 minutes for 1 large loaf, 40-50 minutes for 2 medium sized loaves, or 35-40 minutes for 3 mini-loaves).
- Cool completely. Wrap tightly and store in the refrigerator.
- Makes two 8x3 3/4-inch loaves, one 9x5-inch loaf, or three 5 3/4x 3 1/4-inch loaves, or about 20 servings.
Nutrition Facts : Calories 140.6, Fat 3.6, SaturatedFat 0.6, Cholesterol 16.8, Sodium 111.4, Carbohydrate 22.6, Fiber 0.6, Sugar 11.4, Protein 2.7
CRANBERRY NUT BREAD II
This is a fast, festive bread for the Thanksgiving or Christmas holiday dinner table. Tart, fragrant and filled with nuts!
Provided by ANDROMEDA050456
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 43.9 g, Cholesterol 30.8 mg, Fat 9.2 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 3.5 g, Sodium 390.2 mg, Sugar 22.4 g
CRANBERRY NUT BREAD
Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.
Provided by Florence Fabricant
Categories breakfast, side dish
Time 1h20m
Yield 1 large loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan.
- Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Using a pastry blender or two knives, cut in butter until the mixture resembles corn meal.
- Beat egg until thick and light. Stir in orange juice and rind. Lightly stir this mixture into the flour mixture just until the ingredients are blended. Fold in cranberries and nuts.
- Pour batter into prepared pan and bake for 1 hour and 15 minutes, until the bread is golden brown and springs back when lightly touched.
- Cool on a rack, wrap in foil and hold overnight before slicing.
QUICK CRANBERRY NUT BREAD
Make and share this Quick Cranberry Nut Bread recipe from Food.com.
Provided by Chef Rickie Green
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- DIRECTIONS:.
- Preheat oven to 350ºF. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
- Combine flour, baking powder, cinnamon and nutmeg in a small mixing bowl; set aside.
- Using an electric mixer, beat butter or margarine with sugar in a medium mixing bowl until light and fluffy. Add egg; mix well. Break up cranberry sauce with a fork and add to the butter mixture. Add nuts. Add dry ingredients to the cranberry mixture, mixing just until the dry ingredients are moist.
- Spread batter evenly into prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. If bread begins to brown too quickly, loosely cover with foil and continue to bake until bread tests done.
- Makes 1 loaf.
Nutrition Facts : Calories 914.1, Fat 44.2, SaturatedFat 16.9, Cholesterol 113.9, Sodium 397.6, Carbohydrate 122.4, Fiber 5.2, Sugar 69.4, Protein 13
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CRANBERRY EGGNOG BREAD RECIPE | SOUTHERN LIVING
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Total Time 1 hr 20 mins
- Preheat oven to 350°F. Grease and flour an 8-x4-inch loaf pan; tap out any excess flour. Set aside.
- Whisk together eggs, granulated sugar, melted butter, orange zest and juice, and 1/2 cup of the eggnog in a large bowl until well combined. Stir together flour, baking powder, and salt in a medium bowl. Add flour mixture to egg mixture; stir together until just combined. Fold in cranberries and walnuts. Spoon batter into prepared loaf pan, and spread evenly.
- Bake in preheated oven until a wooden pick inserted in center of loaf comes out clean, 50 to 55 minutes. Let loaf cool in pan 10 minutes. Gently turn out onto a wire rack; let cool completely, about 1 hour.
- Whisk together powdered sugar and 1 tablespoon of the eggnog until combined, adding up to remaining 1 tablespoon eggnog, 1 teaspoon at a time, until desired glaze consistency. Drizzle glaze over bread before serving.
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