Dried Cherry Cardamom Bread Recipes

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DRIED CHERRY-CARDAMOM BREAD



Dried Cherry-Cardamom Bread image

Treat your family to this delicious bread loaf that's flavored with lemon and cardamom and filled with cherries - perfect for any holiday!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h15m

Yield 16

Number Of Ingredients 12

3/4 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla
1 cup buttermilk
2 eggs
2 cups all-purpose flour
1 cup dried cherries, chopped
1 teaspoon grated lemon peel
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom

Steps:

  • Heat oven to 350°F. Spray bottom only of 9x5- or 8x4-inch loaf pan with cooking spray. In large bowl, mix sugar and butter; beat until light and fluffy. Beat in vanilla. Add buttermilk and eggs; blend well. (Mixture will appear curdled.)
  • In small bowl, mix remaining ingredients. Add to buttermilk mixture; stir just until dry ingredients are moistened. Pour batter into pan.
  • Bake 9x5-inch pan 50 to 65 minutes, 8x4-inch pan 55 to 75 minutes, or until toothpick inserted in center comes out clean. Loosen edges of bread; cool in pan on cooling rack 15 minutes. Remove bread from pan; place on cooling rack. Cool completely, about 1 1/2 hours. Wrap tightly, and store in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 200 mg, Sugar 15 g

EASY CARDAMOM BREAD



Easy Cardamom Bread image

Beautiful, delicious, and easy; your friends will be impressed. I make this around the holidays, it makes awesome french toast, if there is any left over.

Provided by Bethany Behrle

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 4h

Yield 10

Number Of Ingredients 16

1 cup warm whole milk (110 degrees F (43 degrees C))
⅓ cup warm water (110 degrees F (43 degrees C))
½ cup white sugar
2 tablespoons melted butter
1 (.25 ounce) package active dry yeast
3 ½ cups all-purpose flour, or as needed
½ cup white sugar
1 ½ tablespoons ground cardamom
3 tablespoons ground cinnamon
½ cup melted butter
½ cup raisins
½ cup chopped walnuts
1 egg
1 tablespoon water
½ cup sliced almonds
¼ cup pearl sugar

Steps:

  • Whisk together the warm milk, warm water, sugar, and 2 tablespoons melted butter in a mixing bowl until the sugar has dissolved. Sprinkle yeast over top, and set aside for 5 minutes.
  • Once the yeast is foamy, stir in the flour, adding more if needed to make a stiff dough. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place into an oiled bowl, cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.
  • Combine 1/2 cup sugar with the cardamom and cinnamon in a small bowl; set aside. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 9x13-inch rectangle, and brush with 1/2 cup of melted butter. Sprinkle with the cardamom sugar, raisins, and walnuts. Roll into a log, pinch the edges closed, and place onto a parchment paper-lined baking sheet. Cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • With a sharp knife score the top layer of the roll with V-shapes that don't quite meet in the middle the whole length of the roll, this will make the bread look braided, and is very pretty, but could be skipped. Beat the egg with 1 tablespoon of water in a small bowl. Brush the egg wash over the top of the bread. Sprinkle with almonds and pearl sugar.
  • Bake in the preheated oven until the bread is golden-brown and sounds hollow when tapped on the bottom, 30 to 35 minutes. Cool completely on a wire rack before slicing.

Nutrition Facts : Calories 479.8 calories, Carbohydrate 70.3 g, Cholesterol 51.5 mg, Fat 19.6 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 8.5 g, Sodium 101.4 mg, Sugar 26.6 g

DRIED CHERRY ALMOND BREAD



Dried Cherry Almond Bread image

This recipe was found in the 2009 Betty Crocker cookbooklet, Fall Baking, & makes for a festive holiday loaf. Preparation time does not include time needed for loaf to cool completely.

Provided by Sydney Mike

Categories     Quick Breads

Time 1h50m

Yield 1 9-inch loaf, 24 serving(s)

Number Of Ingredients 13

1 1/2 cups boiling water
2 (5 1/2 ounce) bags dried cherries
1 cup brown sugar, packed
1/2 cup unsalted butter, softened
2 eggs
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups slivered almonds
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 teaspoon milk (or more)

Steps:

  • FOR THE BREAD ~ In a medium bowl, pour boiling water over dried cherries & let stand 20 minutes, then pat dry with paper towels.
  • Preheat oven to 325 degrees F, then spray a 9"x5" loaf pan with with a baking-spray-with-flour.
  • In a large mixing bowl, beat brown sugar & softened butter with electric mixer on medium speed until well mixed.
  • Beat in eggs & the 1/2 teaspoon of almond extract, then carefully stir in the flour, baking powder & salt just until dry ingredients are moistened.
  • Stir in almonds & cherries, then pour into prepared loaf pan.
  • Bake 70 to 80 minutes or until toothpick inserted in center comes out clean & top is dark golden brown.
  • Cool 10 minutes in the pan on a wire rack, then loosen the sides of the loaf from the pan & remove the bread, placing it top side up on a wire rack. Let it cool completely, about 1 hour.
  • FOR THE GLAZE ~ In a small bowl, mix glaze ingredients until smooth, then drizzle over cooled bread.
  • Wrap tightly & store at room temperature.
  • When ready to serve, cut loaf into 12 slices & then cut each of those slices in half.

FRUIT-FILLED CARDAMOM BREAD



Fruit-Filled Cardamom Bread image

I got this recipe out of the Salt Lake Tribune years ago and made it and I loved it! I lost it, requested the paper for it around Christmas time and they have finally found it and reprinted it...and it's now Easter time! It's moist, delicious and rich. Originally it was printed in Sunset magazine.

Provided by darthlaurie

Categories     Yeast Breads

Time 2h45m

Yield 3 loaves

Number Of Ingredients 23

2 (1/4 ounce) packages active dry yeast
1/2 cup warm water (110 degrees)
1/2 cup butter, cut into chunks
1 cup milk
3 large eggs
1/4 cup granulated sugar
2 teaspoons vanilla
1 teaspoon grated lemon peel
1/2 teaspoon ground cardamom or 1/2 teaspoon mace
1/2 teaspoon salt
5 1/2 cups all-purpose flour
3/4 cup slivered almonds
1 cup golden raisin
3 tablespoons orange juice
2 tablespoons brandy or 2 tablespoons vanilla
1 cup coarsely chopped peeled apple
1 cup coarsely chopped dried apricot
2 teaspoons ground cinnamon
1 teaspoon grated orange peel
1 large egg yolk
1 tablespoon water
1 1/2 cups powdered sugar
2 tablespoons orange juice

Steps:

  • In the large bowl of an electric mixer, combine yeast with warm water, soften for about 5 minutes. In a 1- to 1 1/2 -quart pan, combine butter and milk; warm over medium heat until milk is 110 degrees. Butter does not need to melt. (Or heat butter and milk in a microwave-safe bowl, uncovered, in a microwave until mixture is 110 degrees.)
  • Add milk mixture, whole eggs, granulated sugar, vanilla, lemon peel, cardamom, salt and 3 cups flour to yeast. Beat at medium speed until dough is stretchy and shiny, 5 to 8 minutes. Stir in 2 1/4 cups flour.
  • With a dough hook attachment, beat at high speed until dough pulls cleanly from sides of bowl, 5 to 8 minutes. If dough still sticks, add flour, 1 tablespoon at a time, until dough pulls free. (Or scrape dough onto a lightly floured board and knead by hand until smooth and elastic, about 10 minutes.)
  • Place dough in a lightly greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, heat oven to 350 degrees and make filling. Place slivered almonds in a 9-inch pan and bake until golden, about 10 minutes.
  • Soak 1 cup golden raisins in orange juice and brandy or vanilla until plump, about 30 minutes.
  • In a food processor, finely chop raisin mixture, almonds, chopped apple, dried apricots, cinnamon and grated orange peel.
  • When dough is ready, punch dough down. On a floured surface, roll into a 10-by-36-inch rectangle. Spread fruit filling over dough to within 1/2 inch of long sides. Roll from a long side, jelly roll-style. Cut into three equal-sized loafs. Pinch and smooth ends of loaf to prevent filling from falling out.
  • Place seam-side down on a lightly greased baking sheet. Cover with plastic wrap; let rise in a warm place until puffy, about 25 minutes. Mix egg yolk and water. Brush over tree.
  • Bake in a 350-degree oven until golden brown, 40 to 45 minute. If necessary, cover loosely with foil the last 10 minutes of baking to prevent over browning.
  • Remove from oven and cool. Mix powdered sugar with orange juice until smooth.
  • Spoon glaze over bread. Slice when warm or cool and wrap in plastic.
  • Makes 3 loaves.
  • Christmas tree variation: Before rolling out dough, set aside 1/3 cup. Roll and fill remaining dough as directed. Take the long piece of dough, seam-side down, and zig-zag it into a stacked "S" shape to make a tree that is narrow at top and broad at base. Form reserved 1/3 cup dough into a ball and attach it to the base of tree as the trunk. Continue to rise and bake as directed above. Makes 1 large loaf.

Nutrition Facts : Calories 2041.7, Fat 57, SaturatedFat 24.9, Cholesterol 374.2, Sodium 738.4, Carbohydrate 338.8, Fiber 17.6, Sugar 136.3, Protein 44.9

DRIED CHERRY BREAD



Dried Cherry Bread image

I was looking for a muffin or quick bread recipe that called for yogurt but all were a bit too wholesome for me so I dreamed up this dried cherry bread. But at least I kept the oats! I am sure this batter could be used to make muffins too. A streusel topping or powdered sugar glaze would be extra naughty and extra good too but I didn't want to be too naughty.

Provided by EMERALDCITYJEWEL

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

½ cup dried cherries
2 eggs
¾ cup white sugar
½ cup vegetable oil
¼ cup melted butter, cooled
¼ cup buttermilk
1 (6 ounce) container cherry vanilla-flavored yogurt
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup instant oatmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup white chocolate baking chips, lightly dusted with flour

Steps:

  • Pour boiling water over dried cherries in a bowl and let sit to plump up for 15 minutes. Drain.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  • Beat eggs lightly in a bowl. Add sugar, oil, butter, buttermilk, yogurt, and vanilla extract. Whisk well.
  • Combine flour, oatmeal, baking powder, baking soda, and salt in a separate, larger bowl. Whisk well. Add egg mixture, white chocolate chips, and cherries. Stir just until combined. Don't overmix. Pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, checking at 35 minutes to account for different ovens. If bread begins to brown too much, lightly cover the top with aluminum foil. Let set for 5 to 10 minutes in the pan before inverting loaf onto a wire rack to cool completely.

Nutrition Facts : Calories 376.2 calories, Carbohydrate 44.1 g, Cholesterol 45.3 mg, Fat 19.8 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 7.5 g, Sodium 277.8 mg, Sugar 26.2 g

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