Best Cranberry Bread With Butter Sauce Recipes

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CRANBERRY BREAD



Cranberry Bread image

Cranberry bread with glaze and canned cranberries - a soft loaf of homemade bread that is packed with tart cranberries and topped with a sweet, sugary glaze for a bread that is versatile enough to be enjoyed for breakfast or as a dessert.

Provided by Shanna

Categories     Dessert

Time 1h5m

Number Of Ingredients 13

1 cup margarine ((softened))
2 large eggs
1 tsp baking powder
½ tsp salt
1 tsp almond extract
1 cup granulated sugar
½ tsp baking soda
2 cups all-purpose flour
1 cup sour cream
1 15 oz. can whole cranberries
¾ cup powdered sugar
2 tbsp hot water
1 tsp almond extract

Steps:

  • Preheat oven to 350 degrees and grease and flour (3) mini loaf pans and set aside.
  • With a Kitchen-aid mixer or hand mixer cream softened margarine, eggs, and granulated sugar together until fully incorporated.
  • Add baking powder, salt, baking soda, flour, and 1 tsp of almond extract to softened butter. Mix together until well combined. Then, add sour cream and fold in until fully incorporated.
  • Scoop the batter into the loaf pans filling them ⅓ of the way full.
  • Layer the cranberries on top of the batter saving ½ of the can.
  • Add the remaining batter over the cranberries, leaving room for another layer of cranberries. (Don't forget that the batter will rise in the pan)
  • Layer the rest of the can of cranberries over the batter.
  • Bake for 40-45 mins. Before removing the bread from the oven use a toothpick to make sure the bread is baked in the middle. Poke the center of the loaf with a toothpick, if it comes out clean it is fully baked. If it comes out dirty bake it longer.
  • Let the bread cool for 5 mins. then remove it from the pans and glaze.

Nutrition Facts : Calories 213 kcal, Fat 8.4 g, SaturatedFat 2.7 g, Cholesterol 24 mg, Sodium 183 mg, Carbohydrate 33 g, Fiber 0.7 g, Sugar 21.5 g, Protein 2.6 g, ServingSize 1 serving

GRANDMOTHER'S FAMOUS CRANBERRY BREAD



Grandmother's Famous Cranberry Bread image

This is a delicious bread with golden raisins and cranberries. It's perfect for Thanksgiving or any special holiday.

Provided by Mim Harris

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Yield 12

Number Of Ingredients 11

2 cups sifted all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¼ cup butter
1 egg, beaten
1 teaspoon orange zest
¾ cup orange juice
1 ½ cups golden raisins
1 ½ cups chopped cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
  • Whisk together the flour, sugar, baking powder, salt and baking soda.
  • Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
  • Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 50.5 g, Cholesterol 25.7 mg, Fat 4.6 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 2.6 g, Sodium 343.3 mg, Sugar 29.3 g

AMAZINGLY MOIST CRANBERRY BREAD RECIPE



Amazingly Moist Cranberry Bread Recipe image

Tart and sweet cranberry bread recipe with just a tiny bit of crispness that protects each soft and moist slice. The best cranberry bread you'll ever eat.

Provided by Kelly Egan - A Side of Sweet

Categories     Desserts

Time 1h30m

Number Of Ingredients 13

1/3 cup orange juice
Zest of one large orange
2/3 cup buttermilk*
6 tablespoons unsalted butter, melted
1 large egg
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon iodized salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups (6 ounces) coarsely chopped fresh or frozen cranberries**
1/2 cup chopped walnuts or pecans (optional)
Loaf Pan**

Steps:

  • Preheat oven to 375° Fahrenheit. Grease a 9×5-inch loaf pan with butter or shortening.
  • In a small bowl, stir together the orange juice, orange zest, buttermilk*, butter, and egg.
  • In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Stir in the liquid ingredients, mixing until just combined and dry streaks still remain.
  • Stir in the chopped cranberries and nuts, if using.
  • Pour mixture into the prepared loaf pan*** and level using a spatula. Bake for 25 minutes, then reduce heat to 350° Fahrenheit and bake for an additional 45-50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack and let cool at least an additional 30 minutes before slicing.

Nutrition Facts : ServingSize 1 slice, Calories 311 calories, Sugar 27.8 g, Sodium 363.5 mg, Fat 10.7 g, SaturatedFat 6.1 g, TransFat 0 g, Carbohydrate 51.2 g, Fiber 3.9 g, Protein 5.7 g, Cholesterol 48.4 mg

GLUTEN FREE CRANBERRY BREAD WITH BUTTER SAUCE



Gluten Free Cranberry Bread With Butter Sauce image

I love my mom's cranberry bread recipe and have missed it since I went gluten free. This new rendition comes pretty close, but I still need to tweak it a little.

Provided by NoThyme2Cook

Categories     Free Of...

Time 1h15m

Yield 1 loaf

Number Of Ingredients 14

1 1/2 cups pamela's gluten free baking mix
1 cup whole oats, cooked in almond milk
1 egg
1 cup vanilla flavored almond milk, approximately
1 teaspoon vanilla
2/3 cup brown sugar
1/4 teaspoon salt
1 cup cranberries
1/2 cup granulated sugar
1 tablespoon granulated sugar
1 (8 ounce) can sweetened condensed milk
1/2 cup butter
1 tablespoon cornstarch
1 cup cold water

Steps:

  • Bread.
  • Preheat oven to 350.
  • Cook oatmeal in vanilla almond milk, add 1 tablespoon butter to hot oats and stir inches.
  • Combine baking mix, brown sugar, and 1/2 cup sugar.
  • Add cooked oats, egg, vanilla, salt, and cranberries.
  • Stir until well mixed. Add more almond milk if necessary to make the consistency medium thick.
  • Line loaf pan with parchment paper so that the paper hangs over all edges. Lightly spray paper with oil and sprinkle with 1 tablespoon granulated sugar. Pour batter into pan. Bake at 350 for one hour or until cake tester comes out clean.
  • Butter Sauce.
  • Melt butter in sauce pan. Add sweetened condensed milk and vanilla. Cook and stir over low heat about 15 minutes until it turns a slightly brown color. Add corn starch mixture a little at a time and stir until the texture is like thin white sauce.
  • Slice bread and serve with warm butter sauce on top.

Nutrition Facts : Calories 4123.9, Fat 157, SaturatedFat 81.8, Cholesterol 511, Sodium 3749.4, Carbohydrate 625.3, Fiber 25.2, Sugar 405.3, Protein 67.5

CRANBERRY BREAD PUDDING



Cranberry Bread Pudding image

This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 14

16 slices bread, crusts removed, cubed
1-1/2 cups fresh or frozen cranberries, thawed
1 tablespoon grated orange zest
1/4 cup butter, melted
6 large eggs
4 cups whole milk
3/4 cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla extract
ORANGE CUSTARD SAUCE:
3 large egg yolks
1/4 cup sugar
1 cup heavy whipping cream
1 orange zest strip (1/4 inch)
1/2 teaspoon orange extract

Steps:

  • Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter. , In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. , Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean., For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.

Nutrition Facts : Calories 370 calories, Fat 19g fat (10g saturated fat), Cholesterol 208mg cholesterol, Sodium 299mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 10g protein.

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