Best Golden Harvest Bread Bread Machine Recipes

GOLDEN HARVEST BREAD

Golden Harvest Bread image

Enjoy this delicious bread made using pineapple, carrot and walnut - a tasty treat for a breakfast or snack!

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 2h35m

Yield 16

Number Of Ingredients 12

Ingredients

1 can (8 oz) crushed pineapple in juice, undrained
2 tablespoons canola oil
1 egg
1 1/4 cups whole wheat flour
3/4 cup packed brown sugar
1/2 cup raisins
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shredded carrots (1 1/2 medium)
1 cup chopped walnuts

Steps:

Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening or cooking spray.
In medium bowl, mix pineapple (with juice), oil and egg. Stir in remaining ingredients until blended. Spread batter in pan.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 160 mg, Sugar 15 g, TransFat 0 g

EASY ITALIAN EASTER BREAD

Easy Italian Easter Bread image

This traditional Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes for a pretty centerpiece.

Provided by Taste of Home

Time 1h

Yield 1 loaf (20 slices).

Number Of Ingredients 16

Ingredients

2-3/4 to 3-1/4 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
2/3 cup 2% milk
3 tablespoons butter, divided
2 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon aniseed
5 uncooked eggs, dyed
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons 2% milk
Decorator candies, optional

Steps:

In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.

Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 169mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.