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
BREAD MACHINE CRANBERRY BREAD (WITH WALNUTS)
This bread machine cranberry bread is stuffed with dried cranberries & chopped walnuts. It is delicious and perfect as toast or as a crunchy sandwich bread. Visit Bread Dad (BreadDad.com) for more easy bread machine recipes.
Provided by Bread Dad
Categories Appetizer Breakfast Lunch Sandwich Side Dish
Time 3h3m
Number Of Ingredients 8
Steps:
- Bread machine settings - 1.5 lb, light color and "basic" bread setting.
- Unplug the bread machine and then remove the bread pan from the bread machine.
- Add the milk & softened butter into the bread pan and then add the other ingredients (except the dried cranberries & chopped walnuts - they are added later).
- Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together). Some people like to make a small "divot" on top of the flour in order to hold the yeast in one spot before the machine starts.
- Put the bread pan (with ingredients) back into the bread machine, close the bread machine lid and then plug in the bread machine.
- Enter the correct settings (1.5 lb, light color & basic bread) and press the "start" button.
- When the bread machine's first mixing cycle has stopped and before the second (& final) mixing cycle starts, you should add the dried cranberries & chopped walnuts. FYI - See your bread machine manual on when & how to add fruits & nuts when using your bread machine. Always follow the manufacturer instructions for your specific bread machine.
- When the bread machine has finished baking the bread, unplug the bread machine.
- Remove the bread pan from the unplugged bread machine. Use oven mitts when removing the bread machine container (bread pan) as it will be very hot!
- Take the bread out of the bread pan and place the bread on a wire cooling rack. Wear oven mitts.
- After removing the bread, don't forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.
Nutrition Facts : ServingSize 1 Slice, Calories 251 kcal, Carbohydrate 32 g, Protein 6 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 206 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 7 g
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
FABULOUS CRANBERRY AND WALNUT BREAD-CONNIE'S
Everyone loves this treat! A friend gave me this recipe fifteen years ago. The recipe makes four loaves and can easily be doubled. I've made them every Thanksgiving and given them to neighbors and friends. These are baked in small loaf pans and must rest in the refrigerator for 24 hours before slicing. Enjoy!
Provided by Connie Ottman
Categories Savory Breads
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Sift flour, salt, baking powder, baking soda, and sugar together twice.
- 2. Mix together juice of 1 orange, orange zest, Crisco, butter, and enough boiling water to make 1 cups. Must be boiling to melt Crisco. Mix well. Add to dry ingredients and beat well.
- 3. Add beaten egg, nuts and cranberries to mixture. Mix well.
- 4. Pour half way up small loaf pans that have been greased and flour.
- 5. Bake at 325 degrees for 1 hour.
- 6. Remove from pans after 5 minutes and cool on cooling rack.
- 7. When throughly cooled, wrap in wax paper and store in refrigerator.
- 8. Do not cut for at least 24 hours.
- 9. Enjoy!
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.
FABULOUS CRANBERRY ORANGE BRAN BREAD
This super moist bread gives you the best of both worlds. It's a great way eat a little healthier without sacraficing great taste. This bread is a little on the sweet side, but I feel that it complements the cranberry orange flavor perfectly. The whole wheat pastry flour is a softer grain of wheat & produces a lighter texture than regular whole wheat flour. I used Enova Oil which claims to be one of the healthier oils, but recipezaar didn't recognize that ingredient so I listed safflower oil which is very similar. (Enova is made with soybean oil which some are allergic to.)You may want to use slightly less than 1/3 cup oil. Orange peel is in the spice section. Best served warm - reheat leftovers in microwave 30 seconds.
Provided by More Sunshine
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- Grease 2 regular size bread pans.
- Thoroughly combine the flour, whole wheat pastry flour, wheat bran, baking powder, baking soda, salt & sugar in a medium bowl.
- In a large bowl, thoroughly combine the egg, milk, sour cream, oil, cranberry sauce, orange peel & orange extract.
- Add the dry ingredients to the liquid ingredients; mixing until just moistened; do not over mix.
- Pour into bread pans.
- Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 272.9, Fat 8.2, SaturatedFat 1.4, Cholesterol 22.4, Sodium 287.1, Carbohydrate 47.7, Fiber 1.9, Sugar 30.4, Protein 3.7
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 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
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.
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