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 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

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.

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