Cranberry Fruit Bread Recipes

CLASSIC CRANBERRY NUT BREAD

Steps:

• Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

CRANBERRY BREAD

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.

GLUTEN FREE CRANBERRY FRUIT NUT BREAD

Steps:

• preheat oven to 350.
• Prepare cranberries, nuts and orange peel and set aside.
• Mix together dry ingredients in a large bowl.
• Cut in shortening.
• Add juice, egg and peel and mix until moist.
• Fold in cranberries and nuts.
• Loaf Pan: grease and flour. Baker 60 minutes or until wooden pick inserted in the center comes out clean.
• Cupcakes: makes 16. Bake 15 minutes or until golden brown.
• I do not wrap due to the gluten free flour, best if kept at room temperature.

CRANBERRY FRUIT NUT BREAD

Steps:

• Preheat oven to 350°F.
• Generously grease and lightly flour 9x5x3 inch loaf pan.
• Prepare cranberries, nuts and orange peel; set aside.
• In a bowl, mix together flour, sugar, baking powder, salt and soda.
• Cut in shortening.
• Stir in orange juice, egg and orange peel mixing just to moisten.
• Fold in cranberries and nuts.
• Spoon into the prepared pan.
• Bake 60 minutes or until wooden pick inserted in center comes out clean.
• Cool on rack 15 minutes.
• Remove from pan, cool completely.
• Wrap and store overnight.

CRANBERRY SUNFLOWER BREAD

Steps:

• In a small bowl, soak cranberries in hot water. In a separate bowl, dissolve the yeast, honey and molasses in 1 cup warm water. Let stand until creamy, about ten minutes. Drain and chop the cranberries, reserving the liquid; set aside.
• In a large bowl, combine the reserved water, oats, eggs, salt , shortening and 2 cups of flour. Mix until well blended. Then stir in the yeast mixture. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has started to pull together, add the cranberries and the sunflower seeds.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
• Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. (The dough can also be formed into longer loaves and placed on lightly greased baking sheets.) Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 450 degrees F (230 degrees C).
• Bake for 10 minutes in the preheated oven, then decrease heat to 325 degrees F (165 degrees C) and continue to bake for another 30 minutes. Turn out of pans a few minutes after removing from oven. You can brush all sides with a little butter or margarine, if desired. Don't cut this bread too quickly, it tastes best slightly warm or at room temperature.

CRANBERRY NUT BREAD I

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.