CARIBBEAN COCONUT BREAD
This is one of my favorite recipes, handed down to me from my boss's recipe box. It is great as a breakfast muffin, snack, or with a meal. Everyone will love this. Feel free to make it your own. Add nuts, raisins, coconut milk, or make it just how it is.
Provided by Anita
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
- Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended.
- Pour batter into the greased loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.
Nutrition Facts : Calories 414.5 calories, Carbohydrate 62 g, Cholesterol 48.7 mg, Fat 16.7 g, Fiber 2.7 g, Protein 5.5 g, SaturatedFat 8 g, Sodium 309.4 mg, Sugar 39 g
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
TINK'S CARIBBEAN CRAN-ANA BREAD
Bananas are eaten & cooked in every way imaginable in the Caribbean but one of my favorite ways has always been in banana bread. The original version of this recipe was found in the Children's World Cookbook. I have long since modified it due to allergies in the family and personal preferences. I'm posting my version here for ZWT-5.
Provided by Tinkerbell
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Lightly grease a 1 pint loaf pan and line the bottom with a piece of parchment paper, cut to fit.
- In a large bowl or a stand mixer, cream together butter and both sugars.
- In another bowl, sift together flours, salt, baking powder and nutmeg.
- Stir in the dried cranberries.
- In a small bowl whisk together the egg and milk, then beat them into the creamed butter and sugar mixture a little at a time.
- Gently fold the flour mixture into the butter mixture until well mixed.
- Peel and mash the bananas in a small bowl with a fork. Add the vanilla and stir well.
- Stir the banana mixture into the cake mixture, then pour into the prepared loaf pan. Use a knife to smooth the top.
- Bake for 60 minutes or until a skewer comes out clean.
- Let the bread cool in the pan for 5 minutes, then turn out onto a wire rack to finish cooling.
Nutrition Facts : Calories 2154.3, Fat 101, SaturatedFat 61.2, Cholesterol 434.3, Sodium 1650.2, Carbohydrate 302.1, Fiber 17.5, Sugar 174, Protein 25.9
CARIBBEAN TEA BREAD
Make and share this Caribbean Tea Bread recipe from Food.com.
Provided by McCarthy
Categories Quick Breads
Time 10m
Yield 1 tea bread
Number Of Ingredients 9
Steps:
- Remove the bread pan from the bread machine and fit the kneader.
- Add the melted butter, milk and eggs to the bread pan. Sift the flour, baking powder and salt together. Stir in the caster sugar, desiccated coconut and tropical fuits.
- Sprinkle the mixture over the liquids in the bread pan.
- Insert and lock the bread pan into the bread machine. Select program 10 (Cake/Quick Bread). Press start. After 6 minutes, open the lid and, using a plastic spatula, scrape down the sides of the bread pan to remove any dry flour pockets.
- At the end of the cycle, turn off and remove the bread pan, using oven gloves.
- Leave to stand on a cooling rack for 5 minutes then turn out and place on a wire rack to cool.
Nutrition Facts : Calories 2444.8, Fat 67.3, SaturatedFat 39.7, Cholesterol 551, Sodium 1815.7, Carbohydrate 405.1, Fiber 10.6, Sugar 127.5, Protein 55
TANGY CRANBERRY BREAD
Super tangy, super easy and super good!
Provided by CHRISW
Categories Bread Yeast Bread Recipes
Time 40m
Yield 15
Number Of Ingredients 8
Steps:
- Place all ingredients (except cranberries) in the bread machine according to manufacturer's instructions. If using the delayed time cycle, place dried cranberries away from water. Press start.
- If your machine has a Fruit setting, add the cranberries at the signal, or about 5 minutes before the kneading cycle has finished.
Nutrition Facts : Calories 48.7 calories, Carbohydrate 8.5 g, Cholesterol 4.3 mg, Fat 1.6 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 251.8 mg, Sugar 7.1 g
CRANBERRY ORANGE BREAD
Very moist, not-too-sweet, with nice little hits of tart from the chopped cranberries. This is from Anna Thomas' The Vegetarian Epicure Book Two
Provided by Amethyst42
Categories Breads
Time 1h10m
Yield 1 loaf, 20 serving(s)
Number Of Ingredients 14
Steps:
- Gather together the flours, sugar, baking powder, soda, cloves and cinnamon into the sifter, and sift into your mixing bowl. I ground cinnamon bark and whole cloves in my coffee grinder, and they tasted and smelled super-good!
- In another container, mix the orange rind and juice, egg, and melted butter. Stir these wet ingredients into the dry.
- Coarsely chop the cranberries, or give them a couple of quick whirls in a food processor. Add them to the batter along with the optional walnuts, and mix it all through.
- Pour into a buttered loaf pan, and bake at 350F for 1 hour, or until a tester inserted in the centre comes out clean. If I don't have a toothpick, I often use a stick of spaghetti for this task. Cool the bread on a rack, and if you're not going to gobble it all down right away (very tempting!) wrap it tightly to store.
Nutrition Facts : Calories 93.2, Fat 2.8, SaturatedFat 1.6, Cholesterol 16.7, Sodium 166.4, Carbohydrate 15.8, Fiber 1.2, Sugar 6, Protein 1.9
CRANAPANA BREAD
Cranberries, apples and bananas make for a moist, flavorful quick bread. Great for breakfast or dessert!
Provided by Ruth T. Rogers
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a medium bowl, stir together the flour and sugar. Add the oil, milk and eggs, mix until well blended. Stir in the cranberries, banana and apple, mix until fruit is evenly distributed. Pour into the prepared pan.
- Bake for 1 hour in the preheated oven, until a toothpick or knife inserted, comes out clean.
Nutrition Facts : Calories 215.4 calories, Carbohydrate 41.7 g, Cholesterol 32.2 mg, Fat 3.7 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 0.8 g, Sodium 349 mg, Sugar 20.3 g
CRANBERRY RAISIN ALMOND STRIETZEL BREAD
This bread was served on Royal Caribbean Cruise Lines for breakfast. I copied the recipe from a cookbook they had on display. I did an internet search for "Strietzel" and found out it's a German bread made for All Saints Day.
Provided by KellyC
Categories Breads
Time 1h50m
Yield 2 loaves
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Grease a baking sheet lightly with butter.
- Combine yeast, sugar and 1/2 cup of warm water in mixer bowl and let sit for 10 minutes.
- Pour rum over the raisins and cranberries.
- Add flour, salt, milk, eggs, butter, vanilla and lemon zest to the mixing bowl containing the yeast mixture. On a mixer fitted with a dough hook, mix all ingredients for dough for 2 minutes at slow speed followed by 6 minutes at fast speed.
- Add the rum soaked berries and mix for 2 minutes more.
- Rest the dough covered for 20 minutes.
- Punch down and divide dough into 2-1 lb. loaves.
- Cover and allow to relax for 20 minutes.
- Cut each loaf into 3 equal pieces. Roll each piece by hand into a long approximately 12-20 inch strip. Braid the 3 pieces together.
- Place the braided loaves on the buttered baking sheet, cover and let rise for 30 minutes.
- Combine 1/2 cup water with 1 beaten egg yolk and brush the braided loaves.
- Brush a second time with the egg wash and sprinkle with slivered almonds.
- Bake at 400°F for 20-22 minutes.
Nutrition Facts : Calories 2711.7, Fat 85.7, SaturatedFat 36.8, Cholesterol 648, Sodium 811.7, Carbohydrate 400.1, Fiber 21.1, Sugar 33, Protein 76
CARIBBEAN ZUCCHINI BREAD
My grandmother came up with this recipe to use up some larger than life zucchini that came from her garden. This is an easy way to use up those leftover bananas too!
Provided by tahoegirl
Categories Zucchini Bread
Time 1h25m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease and flour 2 9x5-inch loaf pans.
- Whisk the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl. Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla together in a separate large bowl. Stir the flour mixture into the wet mixture. Fold the zucchini, walnuts, and coconut into the batter until evenly combined. Pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 25 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 34.1 g, Cholesterol 23.3 mg, Fat 9.1 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 197.6 mg, Sugar 20 g
CARIBBEAN CORNBREAD
Pineapple is the surprise ingredient in this Caribbean-style cornbread! Originally from a food section newspaper article about a restaurant in Anguilla. It's delicious with ham and will go well with summer barbeques!
Provided by Leslie in Texas
Categories Quick Breads
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°.
- Butter and flour a 9-inch square glass cake pan (you can use a metal pan but the recipe states that glass works better).
- In a medium bowl, whisk together flour, cornmeal, baking powder and salt; set aside.
- Using an electric mixer, cream butter and sugar.
- While mixer is running, add eggs, one at a time, beating well after each addition.
- Add corn, pineapple and cheese; mix to blend.
- At low speed, add flour mixture and mix until well blended.
- Pour batter into pan and bake until golden brown around edges and a tester inserted in the center comes out clean, about 1 hour.
Nutrition Facts : Calories 461.1, Fat 27.3, SaturatedFat 16.2, Cholesterol 159.4, Sodium 870.9, Carbohydrate 47.6, Fiber 2, Sugar 19.4, Protein 9.4
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