Cranberry Walnut Cornbread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRANBERRY WALNUT BREAD



Cranberry Walnut Bread image

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

¼ cup rolled oats
¼ cup water
1 cup buttermilk, at room temperature
1 egg
3 tablespoons honey
1 ½ tablespoons margarine, softened
3 cups bread flour
1 teaspoon salt
¼ teaspoon baking soda
½ teaspoon ground cinnamon
2 teaspoons active dry yeast
¾ cup dried cranberries
½ cup chopped walnuts

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

CRANBERRY-WALNUT STUFFING



Cranberry-Walnut Stuffing image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, plus more for the baking dish
1 1/2 cups walnuts
8 ounces sweet Italian sausage, casings removed
2 celery stalks, chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
1 cup dried cranberries
One 14-ounce package cornbread stuffing mix, such as Pepperidge Farm
1 tablespoon finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
2 cups turkey or chicken stock
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
  • In a dry saute pan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop.
  • Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat.
  • In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
  • Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot.

WALNUT THYME CORNBREAD



Walnut Thyme Cornbread image

Provided by Geoffrey Zakarian

Time 30m

Yield 8 or 9 muffins

Number Of Ingredients 8

Nonstick cooking spray, for the muffin pan
One 8.5-ounce box cornbread mix
3/4 cup chopped walnuts
2 teaspoons fresh thyme leaves
1/4 cup sour cream
1/3 cup milk
3 tablespoons honey
1 large egg

Steps:

  • Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick spray.
  • Combine cornbread mix, walnuts and thyme in a large bowl. Whisk together the sour cream, milk, honey and egg in another bowl. Stir the wet mixture into the dry mixture until just combined.
  • Scoop the batter into the prepared muffin pan. Bake until golden brown, about 20 minutes. Serve warm.

CRANBERRY-WALNUT BREAD



Cranberry-Walnut Bread image

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

2 tablespoons unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 large egg
1 teaspoon grated orange zest
1 cup fresh orange juice
1 cup fresh cranberries
1 cup toasted walnuts, coarsely chopped

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 CORN BREAD



Cranberry Corn Bread image

A delicious holiday favorite! Sweet cranberries with a savory corn bread! What could be better?

Provided by HollyBerrie

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h5m

Yield 15

Number Of Ingredients 11

½ cup chopped cranberries
1 tablespoon white sugar
1 ½ cups all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups milk
2 eggs, beaten
3 tablespoons butter, melted

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
  • Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
  • Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.1 g, Cholesterol 32.6 mg, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 213.8 mg, Sugar 8.9 g

CRANBERRY CORNBREAD



Cranberry Cornbread image

Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.

Provided by Vallery Lomas

Categories     breads, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter, plus more for serving
1 1/4 cups/180 grams fine- or medium-grind yellow cornmeal
1 cup/125 grams all-purpose flour
1/2 cup/100 grams granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon baking soda
3 large eggs
1 cup/240 milliliters buttermilk
1 cup/115 grams fresh or thawed frozen cranberries

Steps:

  • Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
  • Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
  • Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
  • Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

CRANBERRY CORNBREAD



Cranberry Cornbread image

During the holidays, I make several pans of this sweet cake-like corn bread for family and friends. Whole blueberries--coated in flour--can be used in place of the cranberries.

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups buttermilk
1 cup cranberries, halved

Steps:

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries., Transfer to a greased 9-in. square baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.

Nutrition Facts : Calories 350 calories, Fat 12g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 414mg sodium, Carbohydrate 54g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.

CRANBERRY-CORNMEAL QUICK BREAD



Cranberry-Cornmeal Quick Bread image

Sauteed cranberries add a tasty surprise to this cornbread. They go into the baking pan first and are covered with batter. When the bread is turned out, the berries make a glistening topping. Candied ginger adds zing to a loaf that can be served with dinner or as a snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 5-by-9-inch loaf

Number Of Ingredients 10

8 ounces (2 sticks) unsalted butter, softened
1/2 cup plus 3 tablespoons sugar
1 1/4 cups (4 1/2 ounces) fresh cranberries
1 cup all-purpose flour
1/2 cup fine yellow cornmeal, preferably stone-ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 tablespoon finely chopped candied ginger

Steps:

  • Preheat oven to 350 degrees. Melt 4 tablespoons (1/2 stick) butter in a medium skillet over medium heat. Add 3 tablespoons sugar, stirring until dissolved. Add cranberries, and stir to coat. Cook until cranberries begin to pop, about 1 minute. Pour into a 5-by-9-inch loaf pan, distributing cranberries evenly to cover bottom. Let cool.
  • Whisk together flour, cornmeal, baking powder, baking soda, and salt. Beat remaining 1 1/2 sticks butter and 1/2 cup sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With machine running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low, and slowly add flour mixture, mixing until combined. Fold in ginger. Pour mixture into pan over cranberries. Gently smooth top using an offset spatula.
  • Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool for 15 minutes. Invert pan to remove bread. Let cool completely on wire rack, cranberry side up.

CRANBERRY-WALNUT BRAID



Cranberry-Walnut Braid image

Provided by Peter Reinhart

Categories     Bread     Nut     Brunch     Bake     Thanksgiving     Cranberry     Walnut     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 12

3 cups (or more) bread flour
1/4 cup sugar
2 envelopes quick-rising dry yeast
1 1/4 teaspoons salt
1/2 cup buttermilk
2 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted, hot
1 1/2 tablespoons orange extract
1/3 cup (about) hot water (120°F to 130°F)
1 cup dried cranberries
1/2 cup coarsely chopped walnuts
1 large egg, beaten to blend (for glaze)

Steps:

  • Stir 3 cups flour, sugar, yeast and salt in large bowl to blend. Add buttermilk, 2 eggs, melted butter and orange extract and stir vigorously until well blended. Gradually stir in enough hot water to form soft, slightly sticky dough. Transfer dough to floured work surface. Knead dough until smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 minutes. Knead in dried cranberries 1/3 cup at a time; then knead in walnuts. Form dough into ball.
  • Oil large bowl. Add dough to bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
  • Lightly oil heavy large baking sheet. Punch down dough. Turn dough out onto floured surface. Divide dough into 4 equal pieces; then divide 1 dough piece into 3 equal pieces and reserve. Using palms of hands, roll out each of remaining 3 large pieces on work surface to 13-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Transfer braid to prepared baking sheet. Roll out each of reserved 3 small dough pieces to 10-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Brush large braid with some of egg glaze. Place small braid atop center of large braid. Brush small braid with some of egg glaze. Let rise uncovered in warm area until almost doubled in volume, about 1 hour 15 minutes.
  • Preheat oven to 325°F. Brush loaf again with egg glaze. Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes. Transfer loaf to rack and cool at least 45 minutes before slicing. (Can be prepared ahead. Cool completely. Wrap tightly in foil and freeze up to 2 weeks. Uncover and thaw at room temperature.)

CRANBERRY WALNUT BREAD



Cranberry Walnut Bread image

This family favorite comes from a collection of Amish recipes. I gave the recipe to several friends, and everyone loves it. Loaded with cranberries, nuts and cinnamon flavor, it's perfect for fall and winter.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds, 16 slices).

Number Of Ingredients 9

1 cup water (70° to 80°)
1/4 cup packed brown sugar
4-1/2 teaspoons butter, softened
1-1/2 teaspoons salt
1/2 teaspoon ground cinnamon
3 cups bread flour
2-1/4 teaspoons active dry yeast
1/2 cup chopped walnuts
1/2 cup dried cranberries

Steps:

  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add walnuts and cranberries.

Nutrition Facts : Calories 134 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 234mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY CORN BREAD



Cranberry Corn Bread image

Provided by Joan Nathan

Categories     side dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, melted, plus more to grease pan
1 cup cranberries
1/2 cup confectioners' sugar
3/4 cup stone ground cornmeal
1 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 cup milk
1 large egg

Steps:

  • Heat oven to 400 degrees. Grease an 8-inch by 8-inch baking pan.
  • Cut each cranberry in half, place in large bowl with confectioners' sugar, and mix.
  • Sift in cornmeal, flour, sugar, salt, and baking powder, and mix.
  • Blend milk, egg, and melted butter in a bowl. Pour over cornmeal mixture and fold.
  • Pour into pan and bake for 20 minutes or until golden and a toothpick comes out clean when inserted.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 159 milligrams, Sugar 15 grams, TransFat 0 grams

CRANBERRY WALNUT BREAD RECIPE -- NO KNEAD & CAST IRON COOKED



Cranberry Walnut Bread Recipe -- No Knead & Cast Iron Cooked image

Make and share this Cranberry Walnut Bread Recipe -- No Knead & Cast Iron Cooked recipe from Food.com.

Provided by gailanng

Categories     Yeast Breads

Time 20h45m

Yield 8 serving(s)

Number Of Ingredients 9

3 cups bread flour, packed and leveled
3/4 cup dried cranberries
1/2 cup chopped walnuts
1 teaspoon cinnamon (optional)
1 1/2 teaspoons salt
1/2 teaspoon active dry yeast
1 1/2-1 3/4 cups cool water
1 teaspoon cornmeal, for dusting bottom of pot (approximate amount)
1 tablespoon old fashioned oats, for sprinkling on top loaf (approximate amount)

Steps:

  • Combine all dry ingredients in large mixing bowl. Mix thoroughly.
  • Add 1 1/2 cups water and stir with rubber spatula. Add remaining water (and more) as needed until you have a thoroughly mixed, wet, sticky mass of dough. (The dough will be wet and will not form a ball.).
  • Cover bowl with plastic wrap and let sit at room temperature, out of direct sunlight, for 12 to 18 hours.
  • After 12 to 18 hours have passed, your dough should be dotted with bubbles and more than doubled in size. (It may also have a strong alcohol smell to it, but don't mind that, it will burn off in the baking.) Dust wooden cutting board with bread flour and, using your plastic dough scrapers, scrape dough loose from sides of bowl and turn out onto board in one piece. Dough will be loose and sticky, but do not add more flour. Dust top lightly with flour and cover with clean cotton or linen tea towel (terry cloth will stick and leave lint on dough). Let dough rise for another 1 to 2 hours.
  • About 30 minutes before second rise is complete, place your cast-iron pot (without lid) on rack positioned in lower third of oven (not at the very bottom). Heat oven to 475°F.
  • Once oven has reached 475°, remove pot using heavy-duty potholders (be very careful at this stage - the pot and oven are extremely hot). Sprinkle about 1 teaspoon coarse cornmeal evenly over bottom of pot.
  • Uncover dough and, using two plastic dough scrapers, shape dough into a ball by folding it over onto itself a few times. With scrapers, lift dough carefully and let it fall into preheated pot by slowly separating the scrapers. Dust top of dough with rolled oats. Cover pot and bake for 30 minutes.
  • After 30 minutes, remove cover from pot and continue baking for additional 15 minutes, or until loaf is browned, but not burned.
  • Remove pot from oven. With sturdy wooden or metal spatula, pry loaf from pot and transfer to cooling rack. Do not slice bread for minimum of 1 hour - this cooling time completes the process and shouldn't be overlooked!

Nutrition Facts : Calories 227.1, Fat 5.3, SaturatedFat 0.5, Sodium 438.9, Carbohydrate 38.7, Fiber 2.3, Sugar 0.7, Protein 6.2

More about "cranberry walnut cornbread recipes"

CRANBERRY NUT BREAD - ONCE UPON A CHEF
cranberry-nut-bread-once-upon-a-chef image
Since the recipe calls for only 2/3 cup of buttermilk, you might not want to buy a whole carton. It’s easy to make your own by combining regular milk with a bit of lemon juice or vinegar (see recipe below for exact quantities). Whisk well to …
From onceuponachef.com


CRANBERRY CORNBREAD RECIPE - PILLSBURY.COM
Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray. In large bowl, stir flour, cornmeal, 1/3 cup sugar, the baking powder and salt until mixed. Add eggs, milk and oil; beat with spoon until mixed. In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter.
From pillsbury.com


CRANBERRY WALNUT BREAD | ITALIAN FOOD FOREVER
2019-02-05 Preheat oven to 400 degrees F. Share each ball of dough into an oval loaf and place each on a cornmeal dusted baking sheet. Cover the loaves with a kitchen towel and let rest 30 minutes. Cut three slashes into each loaf with a sharp knife and then bake until the internal temperature of the bread reaches 190 degrees F., about 35 minutes.
From italianfoodforever.com


NO-KNEAD CRANBERRY WALNUT BREAD - SAVOR THE BEST
2022-03-30 Bake the cranberry walnut bread: While the dough is doing its final rise, place a 6-quart Dutch oven in the oven and let it preheat to 450°F. Use a sharp knife or scissors to score the bread dough on the top with a slash or X. Place the dough into the hot Dutch oven. Cover with the lid and bake for 45 minutes.
From savorthebest.com


CRANBERRY WALNUT CELEBRATION BREAD - BREAD EXPERIENCE
2008-11-23 Cranberry – Walnut Celebration Bread. Adapted from: The Bread Baker’s Apprentice by Peter Reinhart. Days to Make: 1. 15 minutes mixing. 3 1/4 hours fermentation, shaping, and proofing. 50 to 55 minutes baking. Ingredients: 3 cups (13. 5 ounces) unbleached bread flour. 3 tablespoons (1.5 ounce) granulated sugar.
From breadexperience.com


CRANBERRY WALNUT BREAD WITH FRESH CRANBERRIES - FINDING ZEST
2020-11-20 In large bowl, combine flour, sugar, baking powder, salt and cinnamon. Set aside. In medium bowl, whisk together egg, milk, orange juice, orange zest and oil. Add to dry ingredients and stir until fully combined. Fold in coarsely chopped fresh cranberries and 1 cup chopped walnuts. Pour evenly into two loaf pans.
From findingzest.com


WALNUT CRANBERRY BREAD RECIPE - ALL THINGS BREAD
2021-12-04 Ingredients 3 cups all purpose flour ¾ cup brown sugar (packed) 1 teaspoon baking powder ½ teaspoon baking soda 1 pinch salt* 2 large eggs (room temperature/lightly beaten) 1½ cups sour milk ½ cup butter (melted & cooled) 1½ teaspoons vanilla ½ cup dried cranberries** ¾ cup walnuts coarsely chopped
From breadsandsweets.com


CRANBERRY WALNUT BREAD RECIPE - THE KITCHEN GIRL
2020-12-21 Visit the printable recipe card below for detailed instructions. Combine water and yeast (activate yeast if needed). Add sugar, salt, olive oil, flour, dried cranberries, and walnuts. Mix and knead the dough with a stand mixer or by hand. 1st proofing (allow dough to double in size). Deflate and reshape to prep for 2nd proofing.
From thekitchengirl.com


CRUSTY CRANBERRY WALNUT BREAD RECIPE - THE SPRUCE EATS
2021-10-13 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.
From thespruceeats.com


CRANBERRY CORNBREAD | KING ARTHUR BAKING
Instructions Preheat the oven to 425°F. Grease an 8" cast iron skillet with butter. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Place the cranberries in a separate... In a large measuring cup, whisk together the …
From kingarthurbaking.com


CRANBERRY WALNUT BREAD RECIPE! {DUTCH OVEN NO KNEAD BREAD}
2021-12-05 Add to Flour in bowl: Yeast, Brown Sugar, Salt, Cinnamon and Nutmeg, and whisk until well combined. Then add Cranberries, Walnuts and Orange Zest to flour mixture, and stir well with a large wooden spoon. Pour in 1 1/2 cups Warm Water, and continue stirring until wet, shaggy dough forms.
From thefrugalgirls.com


CRANBERRY WALNUT BREAD - SPEND WITH PENNIES
2021-03-16 How to Make Cranberry Walnut Bread. Just a few simple steps and this delicious bread will be piping hot from the oven and ready to enjoy! Whisk together dry ingredients (per recipe below). Whisk wet ingredients together, then add to the center of dry mixture. Stir until just moistened. Gently fold in cranberries and walnuts.
From spendwithpennies.com


THE EASIEST NO-KNEAD CRANBERRY WALNUT BREAD | KITCHEN CENTS
2021-11-23 HOW TO MAKE CRANBERRY WALNUT BREAD: This no-knead bread recipe is really easy to make. First, in a large bowl add all ingredients together. Mix until all the flour is incorporated. Next, cover with plastic wrap and set in a warm (room temperature) place. It will hang out for 12-24 hours or until it has at least doubled in size. This rise time enhances and …
From kitchencents.com


CRANBERRY WALNUT BREAD (NO KNEAD) • THE FRESH COOKY
2020-10-07 Instructions. Add flour, yeast and salt to large bowl (large enough for dough to double), stirring yeast into one portion of flour, salt the other, then stir together. Toss cranberries and walnuts and stir well to coat in the flour mixture. Pour honey into warm water and stir …
From thefreshcooky.com


CRANBERRY WALNUT BREAD (NO KNEAD) - COOKING FOR MY SOUL
2020-10-07 Per usual, you can find the specific ingredients and step-by-step instructions for this cranberry walnut bread recipe in the recipe card below, but here’s an overview to give you an idea: Activate the yeast: Dissolve yeast with warm water and sugar. If the yeast foams up, it’s good. If not, discard and start over with fresh yeast.
From cookingformysoul.com


CRANBERRY WALNUT ARTISAN BREAD. - HARVEST & NOURISH
2022-02-13 1. Add the yeast to the water and let it sit for 10-15 minutes until the yeast starts to foam. While the yeast is proofing stir together 3 cups flour, salt, cinnamon, cranberries and walnuts in a large mixing bowl until the cranberries are well-covered in flour. *If using fresh or frozen cranberries see note below. 2.
From harvestandnourish.com


NO-KNEAD CRANBERRY WALNUT BREAD WITH HONEY - THE BUSY BAKER
2018-11-26 Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir with a fork to combine. Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
From thebusybaker.ca


CRANBERRY WALNUT BREAD - BUDGET BYTES
2010-12-15 At the end of the rise, preheat the oven to 450 degrees. Using a sharp knife or a serrated bread knife, gently make a few slits across the top of the dough. Brush or spritz the dough with water and bake for about 30 minutes or until the crust is a deep golden brown. Remove from the oven and cool on a wire rack.
From budgetbytes.com


CORNBREAD, CRANBERRY AND WALNUT STUFFING
2018-11-19 Preheat oven to 400 degrees. Coat a 13 x 9 inch baking dish with cooking spray. Whisk the milk and eggs in a large bowl; stir in the muffin mix and let stand 2 minutes. Pour into the prepared baking... Cook bacon in a large skillet: remove and transfer to a plate lined with paper towel. Crumble the ...
From asweetandsavorylife.com


CRANBERRY WALNUT BREAD - THE DARLING APRON
2021-12-10 Preheat oven to 350. Grease a 9x5 inch loaf pan or 2 small loaf pans. In a large mixing bowl combine flour, sugar, salt, baking powder, baking soda. Add cranberries and walnuts. In a measuring cup, add the juice of one orange. Add enough boiling water to the cup to equal ¾ cup. Whisk in orange zest, oil and egg.
From thedarlingapron.com


CRANBERRY CREAM CHEESE BREAD WITH WALNUTS - A FOOD LOVER'S …
2022-02-28 Preheat oven to 350° F. Grease 2 loaf pans and set aside. Add the softened butter and softened cream cheese to a bowl and mix with a stand mixer or hand mixer, until smooth and fluffy. Add sugar and mix until incorporated. Add eggs one at a time until well mixed. Add vanilla extract and almond extract.
From afoodloverskitchen.com


CRANBERRY CINNAMON CORNBREAD RECIPE | NORTHERN YUM
Blend the butter mixture with the buttermilk and eggs. Next, mix all dry ingredients together (flour, cornmeal, baking soda, salt, and cinnamon). Then add all of the dry ingredients to the wet mixture. Mix well. Fold in the craisins. Add the cornbread batter to a greased 8 by 8 baking dish.
From northernyum.com


CRANBERRY WALNUT BANANA BREAD - THIS DELICIOUS HOUSE
2019-09-27 Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside. In a large bowl, cream together the mashed bananas, yogurt, butter, eggs, and sugars until well combined. In the same bowl, beat in the flour, flaxseed, cinnamon, baking soda, and salt. Fold in the dried cranberries and walnuts.
From thisdelicioushouse.com


BEST NO KNEAD BREAD RECIPE WITH CRANBERRIES UND WALNUTS
2020-03-23 In a medium bowl, stir together the flour, salt, spices, and yeast. Add in chopped nuts and fruit as well as tomatoes, if using. Stir honey into water. Add the water to the middle and, using a wooden spoon or your hands, mix until you have a wet, sticky dough, about 30 seconds.
From cinnamonandcoriander.com


WALNUT CRANBERRY BREAD RECIPE
2020-12-05 Pour boiling water over the cranberries and allow to soak for about 10 minutes. Drain and set aside.
From dorkylittlehomestead.ca


CRANBERRY WALNUT NO KNEAD BREAD - OVENTALES.COM
2018-07-10 Transfer the dough to a floured parchment sheet and shape as needed. Place the parchment in a pan of desired shape cover loosely and let rise for 1 - 2 hours, till doubled , Preheat the oven to 450°F (230°C), with a the oven safe pan - dutch oven , cast iron pan or ceramic , not metallic or glass baking tins.
From oventales.com


CRANBERRY-WALNUT BREAD & MUFFINS | KING ARTHUR BAKING
2011-10-28 If you're baking a loaf, lightly grease an 8 1/2" x 4 1/2" loaf pan. Place the following in a mixing bowl: 4 tablespoons (57g) butter, softened. 1/4 cup (50g) vegetable oil. 1/3 cup (67g) granulated sugar. 1/3 cup (71g) brown sugar, packed. Beat until well combined. Add 2 large eggs. Beat until well combined.
From kingarthurbaking.com


NO KNEAD CRANBERRY WALNUT BREAD RECIPE - BOSTON GIRL BAKES
2020-09-21 Instructions. Choose a 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock or dutch oven. Spray lightly with non-stick spray. Set aside. Mix the flours, salt, yeast, and water in a large bowl.
From bostongirlbakes.com


CRANBERRY SOURDOUGH BREAD WITH WALNUTS - BAKED
2022-01-14 Once the dough is mixed, cover the bowl with a tea towel. Let the dough sit at room temperature for 30 minutes to rest. While the dough is resting, place the cranberries and walnuts in a second bowl. Cover them with hot tap water, poured about one inch above the top of the berries and nuts. Set aside to soak.
From baked-theblog.com


CRANBERRY ORANGE CORNBREAD - TRADER JOE'S
Directions. Preheat oven to 375°F. Grease a 9 x 5-inch loaf pan, set aside. Add egg, oil and milk to a large mixing bowl and beat. Add cornbread mix and mix well for 2 to 3 minutes. Add orange zest and cranberries and mix until combine. Pour batter into prepared loaf pan. Bake on the center rack of oven for 40 - 50 minutes or until golden ...
From traderjoes.com


BEST WALNUTS RECIPES: CRANBERRY-WALNUT CORNBREAD
1 cup walnuts, chopped ; 2 large eggs ; 1 cup buttermilk ; 6 tablespoons unsalted butter, melted ; Recipe. 1 preheat oven to 425°; grease a 9 x 5 inch loaf pan or spray it with cooking spray. 2 combine cornmeal, flour, brown sugar, salt, baking soda, and orange zest in a bowl. 3 add in the cranberries and walnuts; stir to combine.
From walnutsrecipes.blogspot.com


Related Search