Best Cranberry Raisin Bread Recipes

CRANBERRY-RAISIN PUMPKIN BREAD

Steps:

• Preheat oven to 350-degrees F.
• Spray loaf pan (9"x5") with cooking spray.
• Sift dry ingredients (flour- baking powder) together in small bowl.
• Set aside.
• Cream butter or margarine in large bowl of electric mixer.
• Gradually add sugar.
• Beat in eggs, one at a time.
• Add pumpkin and vanilla.
• Add dry ingredients alternately with buttermilk.
• Fold in cranberries, raisins and walnuts (if using).
• Transfer batter to prepared pan.
• Bake for 1 hour 10 minutes or until toothpick comes out clean.
• Cool in pan on cooling rack for 15 minutes before inverting bread on cooling rack to finish cooling.

CRANBERRY RAISIN BREAD

Steps:

• Sift flour, sugar, baking powder, salt& baking soda into large bowl.
• Cut in butter until mixture is crumbly.
• Add egg, orange peel& juice all at once.
• Stir just until mixture is evenly moist.
• Fold in raisins& cranberries.
• Spoon into a greased 9 x 5 x 3 inch loaf pan.
• Bake at 350F for 1 hour& 10 minutes.
• Cool on a wire rack.

CRANBERRY RAISIN NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 1/2 x 5 1/2 inch loaf pan.
• Into a bowl mix all the ingredients together, in the order given.
• Then put the mixture into the loaf pan after all ingredients are blended.
• Bake for 1 hour.
• Remove from pan and let it cool on a rack.

RICH RAISIN AND CRANBERRY LOAF (BREAD MACHINE)

Steps:

• 1. OPTIONAL: I like to soak raisins/cranberries in hot water until soft. This will make them plumper and softer and keep fruit on outside of loaf from burning. If you prefer not to do this, mix dried fruit w/ pinch of flour and toss. This will keep fruit from sticking together.
• 2. Place ingredients, in order listed, in bread pan. Select loaf size (2 LB) and crust preference. I use a light setting for a tender loaf. Choose sweet bread program and start bread maker.
• 3. Add fruit when mix-in tone sounds or when appropriate for your maker. When cycle is complete, remove bread from pan to wire rack to cool completely prior to slicing. Take a whiff of that heavenly yeasty cinnamon fragrance and ENJOY!

CRANBERRY RAISIN ALMOND STRIETZEL BREAD

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.

STUFFED PUMPKIN WITH CRANBERRY-RAISIN BREAD PUDDING

Steps:

• Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.
• Bake at 350° for 35 minutes.
• Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
• Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
• Bake pumpkin and bread pudding at 350° for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.
• Note: For individual servings, substitute 12 (1/2-pound) pumpkins. Scoop out seeds and pulp; sprinkle each pumpkin shell with 1 teaspoon butter and 1 teaspoon sugar, and bake with the bread pudding. (Do not prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells.
• For lemon vanilla sauce: Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.

CINNAMON CRANBERRY RAISIN BREAD

Steps:

• 1. Cut the cube of butter into lots of little pieces and toss with about 1 Tablespoon of flour. Set aside to soften.
• 2. In a small saucepan, heat the milk until steamy. This helps scald the milk, which kills enzymes that might inhibit yeast growth. (This is why the original recipe calls for dry milk, which I do not regularly carry. Dry milk is missing this enzyme.) Pour in the cool water which will help cool the milk. You want to make sure the milk is not over 110 degrees or it will kill the yeast.
• 3. In the bowl of a standing mixer, put the flour, sugar and yeast and whisk. Add the cooled milk/water mixture with the egg. Using a wooden spoon, start mixing the liquids with the dry goods. Add the dough hook and let it run on medium low until it is a cohesive mass, about 2 minutes.Cover with plastic wrap and let sit 20 minutes.
• 4. Turn the mixer on again and knead until smooth and elastic, about 8-10 minutes more. Now add the butter bits one at a time, mixing until incorporated into the dough. It will seem too slick at first but should absorb into the dough. If you absolutely need to, add a bit of flour to keep it from being too sticky. Add the raisins/cranberries and mix 1 more minute.Remove bowl from machine.
• 5. Using a bowl scraper, or rubber spatula, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds).
• 6. For this loaf, put a pan of boiling hot water in a bowl or cake pan in the oven, cover the dough with plastic wrap or a damp tea towel and place in the oven to rise for about 45 minutes. I like to prepare my loaf pans with parchment paper for this bread, in case it leaks and gets sticky. I just cut a piece to be as long as the loaf pan, then press it in, letting it overlap the sides. Then I can lift the bread out with the parchment.
• 7. After the first rise, take the dough out and gently deflate. Repeat folding steps 8 times, cover and let rise again 45 minutes. This is going to give it a fine crumb.
• 8. Whisk filling ingredients together and set aside. (I have never seen powdered sugar used in filling before. But it has corn starch in it, which would help keep filling in-tact.)
• 9. Divide the dough into 2 pieces.Roll the dough, one piece at at time, to about 7" x 18". Use a misting bottle to spray water over the dough. Then sprinkle half the filling over it and mist with more water, just to keep in intact, not runny. Roll up, pinch edges and work on the next one.
• 10. Before putting them in the pan, its time to twist! (the fun part). Lay one of the logs of dough in front of you. starting about 1 inch from one end, cut the dough in half down the long center. Gently turn the cut sides slightly up and start twisting them one over the other, round and round. Then seal the ends and place in the pans.
• 11. Cover and let rise (right on the counter tops this time) about an hour, until its about 1" above the loaf pan.Preheat the oven to 350. Mix your egg with a teaspoon of water or milk to make an egg wash and brush this over the loaves right before putting the oven.(you could sprinkle with some cinnamon sugar at this point, but keep in mind it will darken the loaves quite a bit.)
• 12. Place the loaves in the oven and bake until well browned about 25 minutes.(If it is getting too brown for your taste, lightly cover with a piece of aluminium foil.) Then reduce the oven temperature to 325 and bake another 15-20 minutes or until the internal temperature reached 190-200 degrees.Let cool in the pan for 5 minutes, then remove to a rack to continue cooling. Slice it up and enjoy!

STUFFED PUMPKIN WITH CRANBERRY RAISIN BREAD PUDDING

Steps:

• Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.
• Bake at 350°F for 35 minutes.
• Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
• Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
• Bake pumpkin and bread pudding at 350°F for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.

CRANBERRY-RAISIN NUT BREAD

Steps:

• 1. Preheat oven to 350. grease a loaf pan.
• 2. Combine flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg in a large bowl. Stir in cranberries, raisins , pecans, and orange peel. Mix eggs milk, and butter and vanilla in a small bowel unil combined, stir into flour mixture just until moistened. Spoon into prepared pan.
• 3. Bake 55-60 minutes or until toothpick comes out clean. Cool in pan for 15 minutes. Remove from pan to wire rack to cool completely. Store wrapped in plastic wrap at room temp. Serve with Cranberry-Orange Spread.
• 4. Cramberry-Orange Spread--- combine cream cheese and cranberry-orange sauce in a small bowl. stir until blended. stir in pecans. store in refrigerator.

CRANBERRY RAISIN NUT BREAD

Steps:

• Preheat oven to 350F degrees.
• Grease 8 1/2X4 1/2 inch loaf pan.
• Combine flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg in large bowl.
• Stir in cranberries, raisins, pecans and orange peel.
• Mix eggs, milk, butter and vanilla in small bowl until combined; stir into flour mixture just until moistened.
• Spoon into prepared pan.
• Bake 55 to 60 minutes or until wooden toothpick inserted in center comes out clean.
• Cool in pan 15 minutes.
• Remove from pan and cool completely on wire rack.
• Store tightly wrapped in plastic wrap at room temperature.
• Serve slices with Cranberry-OrangeSpread, if desired.

CRANBERRY AND RAISIN BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Place the cranberrys, raisins and nuts in a small bowl with just enough boiling water to cover.
• Let stand a few minutes until they are plumped out and then drain.
• In a large bowl blend the bread, cranberrys, raisins and nuts.
• In a medium bowl mix the remaining ingredients together and pour it over the bread mixture and blend.
• Pour the mixture into a lightly oiled 8x12 baking dish and allow to stand for 10 minutes before placing in oven.
• Bake in a hot 350 degrees oven for 40-45 minutes.
• COOL before cutting into serving size portions.
• THE CARMAMEL SAUCE.
• It is so simple - You make the choice in how much you want to make up at a time.
• Place ingredients in a microwave safe dish and just slightly warm up until the caramel is slightly melted.
• Blend well and pour over the bread pudding servings.

RAISIN CRANBERRY EGGNOG BREAD PUDDING

Steps:

• Heat oven to 350 degrees and butter well, an oven-proof casserole dish about 8 x 11.
• Add brandy and cranberries to a small saucepan - cover and simmer for 3 minutes. Remove from heat.
• Toast the bread slices lightly and butter each thinly. Slice into batons - 3 vertical bars (1 x 3). Lay the batons in the dish evenly and criss crossed.
• Whisk eggs, eggnog, ma[le syrup, cinnamon and nutmeg. Add brandy and cranberries and whisk more. Pour over the toast - make sure cranberries are evenly distributed. Let the toast rise up and float for 15 minutes to absorb and sink.
• Cover with foil and bake for 30 to 40 minutes until custard is set but still soft and wobbly - it will firm as it cools. Serve with whipped cream.

CRANBERRY RAISIN BREAD

Steps:

• 1. Mix yeast with warm, not hot, water. Let stand 10 minutes.
• 2. In a large mixing bowl, beat together the cane sugar, melted butter and milk until well blended, about 2 to 3 minutes. Beat in yeast mixture. Stir in the cranberries and raisins.
• 3. Beat in half the flour and knead in the other half by hand on a lightly floured surface until smooth and elastic, about 5 to 6 minutes.
• 4. Form dough into a ball and place in a large greased bowl, turning once to coat.
• 5. Cover with a clean towel and let rise in a warm place until doubled, about one hour.
• 6. Punch down and divide dough in half. Form each half into a loaf and place in two greased 9" x 5" bread pans. Cover with towel and let rise in pans for 30 to 45 minutes.
• 7. Preheat oven to 350 degrees. Bake 30 to 35 minutes. Loaves are done when nicely browned and sound hollow when tapped.
• 8. Let cool on rack for 10 minutes. Loosen edges with a sharp knife. Turn out onto rack and let cool completely.
• 9. https://www.cleanfreshcuisine.com/?p=5518

HAM CRANBERRY CINNAMON RAISIN BREAD SANDWICH

Steps:

• Combine cream cheese and cranberry sauce, stirring well. Spread mixture on each bread slice. Top with ham. Place a second slice of bread on top with cream cheese mixture also spread on it to form a sandwich. Cut each sandwich into four triangles.