Best Crusty Cranberry Bread With Caramel Almonds Almost No Knead Recipes

CRANBERRY NUT QUICK BREAD

Cranberry Nut Quick Bread image

This is a wonderful treat during the holidays! It just tastes 'Christmasy' and is a must with a cup of coffee or hot tea! I received it from a friend from the Northeast.

Provided by LOUGRAY

Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

Ingredients

2 cups sifted all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup white sugar
1 orange, juiced and zested
2 tablespoons butter, melted
1 egg, beaten
1 cup chopped walnuts
1 cup cranberries, quartered
1 ½ cups confectioners' sugar
3 tablespoons butter, softened
1 tablespoon orange juice
1 tablespoon milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
In a large bowl, combine flour, salt, baking powder, baking soda, and sugar.
In a 1-cup (or larger) measuring cup combine juice and zest of the orange, butter and enough boiling water to reach 3/4 cup. Stir into flour mixture. Fold in egg, walnuts and cranberries. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 5 minutes before removing to a wire rack to cool completely.
To make the icing combine confectioners' sugar, butter, orange juice and milk; add more milk if necessary so that the icing is thin and slightly runny. Drizzle over bread; allow icing to set before slicing.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 52.5 g, Cholesterol 28.3 mg, Fat 11.8 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 3.8 g, Sodium 235.7 mg, Sugar 34.1 g

CRANBERRY BREAD

Cranberry Bread image

Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 1h30m

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup packed light-brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 ounces) cranberries
1 tablespoon turbinado sugar, for topping (optional)

Steps:

Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.

Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 2 g, Protein 5 g