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.
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 PUMPKIN BREAD
This tasty bread is perfect for a Thanksgiving meal or any time of the year. I plant pumpkins in my garden, and this is one of my favorite ways to use them.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 13
Steps:
- In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely.
Nutrition Facts : Calories 201 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 131mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.
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 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 ORANGE WALNUT BREAD
Use your food processor for the nuts and cranberries and save loads of time.
Provided by Heather Walker
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans. Line bottoms with parchment paper, if desired.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the orange zest.
- Sift together the flour, salt, baking powder and baking soda. Add to the egg mixture, alternating with orange juice.
- Coarsely chop the cranberries.
- Pour the flour mixture into the mixing bowl alternately with the orange juice, mixing until just incorporated. Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine. Divide the batter evenly among prepared pans.
- Bake in the preheated oven for 30 minutes. Check for browning: cover the tops with aluminum foil to prevent them from becoming too dark. Bake until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more. Cool on wire racks.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 54.2 g, Cholesterol 38.5 mg, Fat 11.5 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 4.3 g, Sodium 511.6 mg, Sugar 27.7 g
CRANBERRY-WALNUT PUMPKIN BREAD
Categories Bread Cake Fruit Nut Breakfast Brunch Dessert Bake Thanksgiving Quick & Easy Cranberry Walnut Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 9 1/4x5 1/4x3-inch loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in cranberries and nuts. Transfer batter to pan. Sprinkle with 1 tablespoon sugar.
- Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off waxed paper. Cool bread completely. (Can be made 2 days ahead. Wrap and store at room temperature.)
CRANBERRY-WALNUT TOASTING BREAD
Looking for a great bread to start your day? My multi-grain is fabulous toasted. It is also good for sandwiches or served warm with dinner.-Tish Stevenson, Grand Rapids, Michigan
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine 3 cups all-purpose flour, oats, whole wheat flour, brown sugar, salt and yeast. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in the cranberries, walnuts and enough remaining all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Shape into loaves; place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. To serve, cut into thick slices and toast.
Nutrition Facts : Calories 198 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 206mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.
PEAR-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
Glaze this loaf full of cranberry, pear and walnut with an icing made with real vanilla bean.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
CARROT-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
Pour a glaze made with real vanilla bean over this quick bread chock-full of grated carrots, dried cranberries and toasted walnuts.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded carrots. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
TITI'S CRANBERRY WALNUT PUMPKIN BREAD CAKE
My Titi (auntie in Spanish) handed me down this recipe after I had this cake at her house during a Thanksgiving dinner, and I just to make it for my family at home. It's a great recipe that even my daughter loves! Now this cake makes its way onto my table every Thanksgiving dinner and everyone loves it. I even have a few copies of the recipe because someone always asks for it! Serve with a dollop of Cool Whip®.
Provided by DamaBonita
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt®).
- Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.
- Beat sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. Slowly beat flour mixture into pumpkin mixture until batter is smooth. Fold in cranberries and walnuts. Pour into prepared cake pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts : Calories 192.1 calories, Carbohydrate 32 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 219.6 mg, Sugar 20.6 g
CRANBERRY WALNUT RYE BREAD
Make and share this Cranberry Walnut Rye Bread recipe from Food.com.
Provided by nvermd
Categories Yeast Breads
Time 2h40m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Dissolve yeast in warm water.
- Add sour cream, salt, molasses, sugar, allspice, cloves, cranberries, walnuts and rye flour.
- Mix on low speed to blend then mix on medium speed for 5 minutes.
- Add enough white flour to make a soft dough.
- Knead for 5 minutes.
- Place in a greased bowl and let rise until doubled.
- Punch down and divide in two.
- Let rest for 10 minutes.
- Grease two 9" by 5" loaf pans.
- Shape dough to fit into pans then let rise until double.
- Bake at 375 degrees for 35 to 40 minutes until deep golden brown.
- Remove from pans immediately and cool on wire racks.
- Brush with butter while still warm if desired.
BANANA WALNUT CRANBERRY BREAD WITH BROWN SUGAR WALNUT GLAZE
Steps:
- For the Banana Walnut Cranberry Bread: Preheat oven to 350F degrees. Toast chopped walnuts in oven for 5 minutes, remove and set aside. In a large bowl, cream butter and sugar. In separate bowl, beat 2 eggs, mashed bananas, vanilla, and buttermilk. Mix banana mixture into creamed butter and sugar. Sift flour, baking soda, baking powder, and salt into banana mixture, beat well. Fold toasted walnuts and chopped cranberries into mixture. Divide mixture evenly into two greased and floured bread loaf pans. Bake approximately 1 hour or until a knife comes out clean when inserted into the middle. Remove bread from pans and place on a cookie tray. Ladle prepared glaze evenly over bread loaves and return to oven for approximately 5 minutes until glaze is bubbling. Remove from oven and cool on racks. For the Brown Sugar Walnut Glaze: Melt butter in saucepan over medium-high heat and add sugar, milk, vanilla, Stir continuously until all sugar has melted approximately one minute. Add walnuts and use immediately.
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 WALNUT SANDWICH BREAD
"This hearty bread not only goes well with Thanksgiving dinner but it makes the most delicious sandwiches with the leftover turkey." This recipe was actually emailed to me from Recipe4Living and is worthy of sharing with others. I have modified it to accommodate the use of a stand mixer with dough hook and obtained the tip of slashing the top to avoid "break & shred" from the bakers at King Arthur Flour. I use a little nut grinder to run the cranberries through first on "coarse" and follow with the nuts on "fine" which works well for me.
Provided by GourmetGrandma
Categories Breads
Time 3h45m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 14
Steps:
- Pour buttermilk and water into a small bowl and warm in microwave for 45 seconds to 1 minute (temperature should be approximately 105-110 degrees). Stir in the yeast and set aside for 5 minutes.
- Pour mixture into bowl of stand mixer and add the egg, softened butter and honey. Mix well, then add the oats, salt, baking soda and cinnamon. Mix well, then add about 3 cups of the flour one cup at a time, mixing well after each addition. Hold back about a cup of flour, to add later if needed.
- Add the dried cranberries and nuts and knead with dough hook for about 6 minutes, adding flour as needed until dough is smooth and elastic and has left the sides of the bowl.
- Place dough into an oiled bowl and let rise for 1 1/2 hours.
- Deflate and shape into a loaf. Place dough into a greased 9 x 5-inch loaf pan and let rise for 1 hour or until doubled in size. Preheat oven to 350 degrees. Slash top of loaf 3 times diagonally and bake for 40-45 minutes or until golden brown. Immediately brush with the melded butter, if desired, and turn bread onto a wire rack to cool.
Nutrition Facts : Calories 246.8, Fat 6.7, SaturatedFat 2.1, Cholesterol 22.7, Sodium 270.4, Carbohydrate 40.1, Fiber 2.2, Sugar 5.8, Protein 6.8
CHRISTMAS JEWELLED CRANBERRY AND WALNUT BREAD: BREAD MACHINE
A wonderful bread made in the bread machine for any time of the year - but it is especially delicious on Christmas Morning, and throughout the festive period. I always make my famous "The Day after Christmas Sarnies" - Sandwiches - with this bread! (That recipe is also posted on RecipeZaar) I find it difficult to get hold of fresh cranberries where I live, so this recipe uses dried cranberries, but I am sure it would work equally as well with fresh ones too.
Provided by French Tart
Categories Yeast Breads
Time 2h30m
Yield 12-14 slices, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place all the ingredients, EXCEPT the walnuts & the dried cranberries, into your breadmaker in the suggested order; mine is wet first, then dry & then the yeast last.
- Put the walnut pieces & dried cranberries into the Extras tray - if your breadmaker does not have an Extras tray, add them manually in the last knead.
- (Also, if your breadmaker's slot for Extras is small, add some of them by hand when the Extras tray opens!).
- Bake on White 2lb Rapid Medium crust OR White 2lb Normal Medium crust with the Extras setting if your bread maker has it.
- When the bread has finished baking, remove from the breadmaker carefully, with oven gloves, and allow to cool on a cooling rack.
- Remove the paddle BEFORE slicing, if it has remained in the bread.
- Great with: Cold Meats, Cheeses, Salads & Cream Cheese and also made up as my famous Christmas Sarnie(Sandwich)!
Nutrition Facts : Calories 732.4, Fat 19.7, SaturatedFat 2.4, Cholesterol 0.8, Sodium 1191.2, Carbohydrate 119.7, Fiber 6.3, Sugar 7.1, Protein 18.8
CRANBERRY-WALNUT PUMPKIN BREAD
I love pumpkin spice bread, walnuts, and cranberries, and found this fantastic recipe at epicurious.com. It was published in Gourmet magazine in October 2003.
Provided by spatchcock
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Butter 9 1/4x5 1/4x3-inch loaf pan.
- Line bottom and 2 long sides with waxed paper.
- Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend.
- Using electric mixer, beat butter in large bowl until fluffy.
- Gradually add 1 cup sugar, beating until blended.
- Beat in eggs, 1 at a time.
- Beat in pumpkin, then vanilla.
- Beat in dry ingredients alternately with buttermilk in 2 additions each.
- Fold in cranberries and nuts.
- Transfer batter to pan.
- Sprinkle with 1 tablespoon sugar.
- Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes.
- Cool bread in pan on rack 15 minutes.
- Cut around bread at short ends to loosen from pan.
- Turn bread out onto rack; peel off waxed paper.
- Cool bread completely.
- (Can be made 2 days ahead. Wrap and store at room temperature.).
Nutrition Facts : Calories 3179.6, Fat 122.5, SaturatedFat 52.1, Cholesterol 612.7, Sodium 3068.7, Carbohydrate 480.9, Fiber 15.2, Sugar 264.6, Protein 54.9
WILD RICE, WALNUT, AND CRANBERRY TEA BREAD
Steps:
- Preheat the oven to 325°F.
- Lightly oil a 4- by 8-inch loaf pan and set aside. Mix together the cooked rice, egg, agave nectar, vanilla extract, canola oil, and orange zest. In a separate bowl, mix the flour, baking powder, and salt. Combine the wet and dry mixtures, then fold in the cranberries and walnuts. Pour the batter into the prepared loaf pan. Bake for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely. Store in the refrigerator, tightly wrapped.
CRANBERRY WALNUT BREAD FOR BREAD MACHINE
Steps:
- Place all ingredients except the cranberries and 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.
GLUTEN FREE CRANBERRY WALNUT BREAD
One of my Thanksgiving favorites - gluten free, dairy free cranberry nut bread. http://www.elanaspantry.com/breads/cranberry-walnut-bread/
Provided by Elanas Pantry
Categories Breads
Time 1h5m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl combine coconut flour, salt and baking soda.
- In a large bowl blend eggs, grapeseed oil, agave and vanilla.
- Blend dry ingredients into wet, then fold in cranberries and walnuts.
- Pour batter into a greased loaf pan.
- Bake at 350° for 50 minutes.
- Cool and serve.
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