CRANBERRY WALNUT BREAD
A moist and chewy bread with the great taste of cranberries and walnuts. Watch the consistency; I usually need to add more flour so that it doesn't 'climb the walls'. Enjoy!
Provided by Kathi
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 13
Steps:
- Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Select Light Crust and Sweet Cycle and press Start.
- If your machine has a Fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 30.8 g, Cholesterol 13.1 mg, Fat 4.7 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 214.4 mg, Sugar 8.4 g
CRANBERRY-WALNUT BREAD
This Thanksgiving-inspired quick bread recipe comes from Jane Kraemer of Manchester, Connecticut. The mixture of tart cranberry and salty nuts will have everyone reaching for a second slice.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.
- Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.
CRUSTY CRANBERRY WALNUT BREAD
This cranberry walnut bread is perfect for leftover turkey sandwiches or chicken sandwiches, and it makes delicious toast. It freezes well, too.
Provided by Diana Rattray
Categories Breakfast Side Dish Bread Sandwiches
Time 2h45m
Number Of Ingredients 9
Steps:
- In a large mixing bowl or the bowl of a stand mixer with a dough hook attachment, combine the instant yeast and water. Let stand for 5 to 10 minutes.
- Add the flour, salt, sugar, and melted butter. Mix until the dough comes together, then knead for about 10 minutes by hand on a lightly floured surface or with the dough hook of the stand mixer. If needed, add more flour, in small amounts, to keep the dough from sticking to the bowl or your hands.
- Add the walnuts and cranberries and knead them in until they are distributed throughout the dough. This is best done by hand unless you feel your mixer can handle the task.
- Oil a large bowl. Transfer the dough to the bowl and roll over to coat all sides. Cover with plastic wrap and let it rise until doubled, about 1 hour.
- Line 2 baking sheets with parchment paper. Sprinkle lightly with cornmeal.
- Punch down and transfer the dough to a lightly floured surface. Divide into 2 portions and form each into tight rounds. Place on the prepared baking sheets. Cover the loaves with a lightweight kitchen towel and let rest for 45 minutes.
- Meanwhile, preheat the oven to 350 F. Position the oven rack in the center of the oven.
- Bake the loaves for 30 to 40 minutes, until they are nicely browned and sound hollow when tapped on the bottoms. The internal temperature will be around 195 F when done.
Nutrition Facts : Calories 246 kcal, Carbohydrate 40 g, Cholesterol 3 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 187 mg, Sugar 9 g, Fat 7 g, ServingSize 1 loaf (24 servings), UnsaturatedFat 0 g
CRANBERRY-WALNUT BRAID
Provided by Peter Reinhart
Categories Bread Nut Brunch Bake Thanksgiving Cranberry Walnut Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 12
Steps:
- Stir 3 cups flour, sugar, yeast and salt in large bowl to blend. Add buttermilk, 2 eggs, melted butter and orange extract and stir vigorously until well blended. Gradually stir in enough hot water to form soft, slightly sticky dough. Transfer dough to floured work surface. Knead dough until smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 minutes. Knead in dried cranberries 1/3 cup at a time; then knead in walnuts. Form dough into ball.
- Oil large bowl. Add dough to bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
- Lightly oil heavy large baking sheet. Punch down dough. Turn dough out onto floured surface. Divide dough into 4 equal pieces; then divide 1 dough piece into 3 equal pieces and reserve. Using palms of hands, roll out each of remaining 3 large pieces on work surface to 13-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Transfer braid to prepared baking sheet. Roll out each of reserved 3 small dough pieces to 10-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Brush large braid with some of egg glaze. Place small braid atop center of large braid. Brush small braid with some of egg glaze. Let rise uncovered in warm area until almost doubled in volume, about 1 hour 15 minutes.
- Preheat oven to 325°F. Brush loaf again with egg glaze. Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes. Transfer loaf to rack and cool at least 45 minutes before slicing. (Can be prepared ahead. Cool completely. Wrap tightly in foil and freeze up to 2 weeks. Uncover and thaw at room temperature.)
CRANBERRY ORANGE WALNUT BREAD
Coming from Oregon, a state famous for its cranberries, this bread is a given at our house. Each fall my husband and I scrounge around for walnuts to go in it. It's a regular on our table, and not just at Thanksgiving. I freeze the berries so I have a ready supply all year long. -Elaine Kremenak, Grants Pass, Oregon
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 servings).
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large bowl, combine the dry ingredients. In another bowl, beat egg. Add orange juice, zest, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. , Spoon into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 177 calories, Fat 6g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 209mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY CREAM CHEESE BRAID RECIPE BY TASTY
Here's what you need: orange juice, dried cranberry, cream cheese, sugar, vanilla extract, puff pastry, egg, almond slices, powdered sugar, water
Provided by Hitomi Aihara
Categories Sides
Yield 5 servings
Number Of Ingredients 10
Steps:
- In a microwave-safe bowl, microwave orange juice for 30 seconds until warm.
- Add cranberries to juice and let it soak for 10 minutes.
- In a medium bowl, combine cream cheese, sugar, and vanilla extract. Mix until smooth.
- Unfold puff pastry, and 1 inch (2 cm) from the top, fill the middle row with cream cheese mixture, and top with the cranberries. Leave 1 inch (2 cm) at the bottom.
- Preheat oven to 400°F (200°C).
- With a knife, carefully slice diagonal strips on both sides, leaving 1 inch (2 cm) from the top and bottom.
- Cut off the top and bottom excess pieces.
- Fold the top inch (2 cm) dough onto the filling, then lay the dough in a criss-cross pattern to form the braid.
- Before the last couple strips, fold up the bottom and lay the remaining strips over.
- Whisk an egg and brush it over the top of the braid.
- Add almonds or other nuts.
- Bake for 25 minutes.
- Cut into desired size and drizzle the icing.
- Enjoy!
Nutrition Facts : Calories 522 calories, Carbohydrate 53 grams, Fat 31 grams, Fiber 1 gram, Protein 8 grams, Sugar 28 grams
CRANBERRY WALNUT BREAD
This family favorite comes from a collection of Amish recipes. I gave the recipe to several friends, and everyone loves it. Loaded with cranberries, nuts and cinnamon flavor, it's perfect for fall and winter.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 9
Steps:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add walnuts and cranberries.
Nutrition Facts : Calories 134 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 234mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY WALNUT BREAD RECIPE -- NO KNEAD & CAST IRON COOKED
Make and share this Cranberry Walnut Bread Recipe -- No Knead & Cast Iron Cooked recipe from Food.com.
Provided by gailanng
Categories Yeast Breads
Time 20h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all dry ingredients in large mixing bowl. Mix thoroughly.
- Add 1 1/2 cups water and stir with rubber spatula. Add remaining water (and more) as needed until you have a thoroughly mixed, wet, sticky mass of dough. (The dough will be wet and will not form a ball.).
- Cover bowl with plastic wrap and let sit at room temperature, out of direct sunlight, for 12 to 18 hours.
- After 12 to 18 hours have passed, your dough should be dotted with bubbles and more than doubled in size. (It may also have a strong alcohol smell to it, but don't mind that, it will burn off in the baking.) Dust wooden cutting board with bread flour and, using your plastic dough scrapers, scrape dough loose from sides of bowl and turn out onto board in one piece. Dough will be loose and sticky, but do not add more flour. Dust top lightly with flour and cover with clean cotton or linen tea towel (terry cloth will stick and leave lint on dough). Let dough rise for another 1 to 2 hours.
- About 30 minutes before second rise is complete, place your cast-iron pot (without lid) on rack positioned in lower third of oven (not at the very bottom). Heat oven to 475°F.
- Once oven has reached 475°, remove pot using heavy-duty potholders (be very careful at this stage - the pot and oven are extremely hot). Sprinkle about 1 teaspoon coarse cornmeal evenly over bottom of pot.
- Uncover dough and, using two plastic dough scrapers, shape dough into a ball by folding it over onto itself a few times. With scrapers, lift dough carefully and let it fall into preheated pot by slowly separating the scrapers. Dust top of dough with rolled oats. Cover pot and bake for 30 minutes.
- After 30 minutes, remove cover from pot and continue baking for additional 15 minutes, or until loaf is browned, but not burned.
- Remove pot from oven. With sturdy wooden or metal spatula, pry loaf from pot and transfer to cooling rack. Do not slice bread for minimum of 1 hour - this cooling time completes the process and shouldn't be overlooked!
Nutrition Facts : Calories 227.1, Fat 5.3, SaturatedFat 0.5, Sodium 438.9, Carbohydrate 38.7, Fiber 2.3, Sugar 0.7, Protein 6.2
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
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