Blueberry Cranberry Bread Recipes

CRANBERRY BLUEBERRY BREAD FOR THE BREAD MACHINE

Steps:

• Following the manufacturers directions for your bread machine, add all the ingredients to the bread pan except the cranberries and blueberries.
• Set the machine for either the Sweet or Basic/White bread cycle.
• Select either a Light or Medium crust.
• Add the cranberries and blueberries during the last 5 to 10 minutes of the kneading cycle or at the raisin/nut signal.
• *Note: Do not use the delay cycle for this bread recipe.

BLUEBERRY CRANBERRY BREAD

Steps:

• Preheat oven to 375°F.
• Grease two standard size loaf pans.
• Mix cranberries, blueberries and granulated sugar together in saucepan, cooking over medium heat and stirring until sugar is dissloved.
• Remove from heat and set fruit aside to cool.
• Mix brown sugar and butter in mixing bowl and beat until blended. Add eggs and beat well.
• Stir in buttermilk.
• Mix flour, baking soda, baking powder and salt in a bowl and stir until well mixed.
• Add to butter mixture and stir until just blended.
• Stir in fruit and sugar mixture.
• Spoon batter into greased loaf pans.
• Bake for 1 hour and ten minutes or until a toothpick comes out clean when inserted into center.
• Remove and cool.

CRANBERRY ORANGE BLUEBERRY ALMOND BREAD

Steps:

• 1. Preheat oven to 350º. Spray TWO 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
• 2. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
• 3. In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
• 4. Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries and blueberries. Pour batter into prepared loaf pan.
• 5. Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown drape a piece of foil over the top to finish baking. I did this during the last 10 minutes of the baking time.
• 6. Remove bread from oven and place on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
• 7. The bread on the left is the one by TwoPeasinaPod, the one on the right is my adapted version.
• 8. Once the breads cooled I sliced them and places them in large french fries paper containers with wax paper liner and then glazed them. Then I placed in plastic bags with ties and gave them as Christmas gifts.

LEMON BLUEBERRY BREAD

Steps:

• In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

BLUEBERRY BREAD WITH SOUR CREAM

Steps:

• Adjust an oven rack to the middle position and heat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk flour, baking powder, and salt in a medium bowl until combined.
• Whisk egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
• Add blueberries to the dry ingredients and gently toss just to combine. Add sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain, and the batter will be thick. Don't overmix.
• Using a large spoon sprayed with nonstick cooking spray to prevent sticking, spread the batter evenly into the greased loaf pan.
• Bake in the preheated oven until the top is light brown and a toothpick or skewer inserted into the center of the bread comes out clean, 25 to 30 minutes. Rotate the pan from front to back halfway through the baking time. Let cool for 5 minutes.
• While bread is cooling, mix 1/2 cup sugar and lemon zest together in a small bowl. Set aside.
• Bring lemon juice and remaining 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. Brush the top of the bread with glaze, then sprinkle the lemon sugar onto the glaze.