Dried Cranberry Bread (3) Collection

Discussion in 'Food and nutrition' started by Edoc, Jun 12, 2004.

  1. Edoc

    Edoc Guest

    Dried-Cranberry Spice Bread Tangy Cranberry Bread Pumpkin
    Cranberry Bread

    Dried-Cranberry Spice Bread

    Dried cranberries make this bread a year-round favorite. Of
    course, it's also perfect for the holidays. Makes 1 loaf (16

    2 1/4 cups all-purpose flour
    3/4 cup white sugar
    4/4 cup cornmeal 2 teaspoons baking soda 2 teaspoons ground
    cinnamon 1 teaspoon ground ginger
    5/2 teaspoon ground allspice
    6/2 teaspoon salt
    7/4 teaspoon ground nutmeg 1 cup dried cranberries 1 cup
    low-fat buttermilk
    8/3 cup light molasses 2 tablespoons vegetable oil 2 eggs
    cooking spray

    Preheat oven to 350 degrees. Combine first 9 ingredients in
    a large bowl. Stir in dried cranberries, and make a well in
    center of mixture. Combine buttermilk, molasses, oil, and
    eggs in a bowl, and stir well with a whisk. Add the
    buttermilk mixture to the flour mixture, stirring just until
    moist. Spoon batter into a 9 x 5-inch loaf pan coated with
    cooking spray. Bake at 350 degrees for 1 hour or until a
    wooden pick inserted in center comes out clean. Cool 10
    minutes in pan on a wire rack, and remove from pan. Cool
    completely on wire rack.

    CALORIES 185 (13% from fat); FAT 2.7g (sat 0.6g, mono 0.8g,
    poly 1g); PROTEIN 3.7g; CARB 37.4g; FIBER 1.2g; CHOL 28mg;
    IRON 1.6mg; SODIUM 259mg; CALC 46mg


    Tangy Cranberry Bread

    Super tangy, super easy and super good!

    Prep Time: approx. 10 Minutes. Cook Time: approx. 30
    Minutes. Ready in: approx. 40 Minutes. Makes 1 - 1 1/2 pound
    loaf (15 servings).

    1 1/4 cups cranberry juice 3 cups bread flour 2 tablespoons
    dry milk powder 1 1/2 teaspoons salt 2 tablespoons butter,
    softened 3 tablespoons orange marmalade
    9/3 cup dried cranberries 1 tablespoon active dry yeast

    Place all ingredients (except cranberries) in the bread
    machine according to manufacturer's instructions. If using
    the delayed time cycle, place dried cranberries away from
    water. Press start. If your machine has a Fruit setting, add
    the cranberries at the signal, or about 5 minutes before the
    kneading cycle has finished.



    Golden Door, Escondido, California

    This moist, sweet bread also makes a delicious dessert.

    1-1/2 cups (7 1/2 oz/235 g ) unbleached all-purpose flour 1
    cup (5 oz/155 g) whole-wheat flour 1 teaspoon baking powder
    10/2 teaspoon baking soda
    11/2 teaspoon salt 2 teaspoons ground cinnamon 1 cup (8
    oz/250 g) butternut squash or pumpkin puree
    12/2 cups (3 1/2 oz/105 g) packed light brown sugar
    13/2 cup (4 oz/125 g ) plain nonfat yogurt or buttermilk
    14/4 cup (2 fl oz/60 ml) frozen orange juice concentrate,
    thawed 1 egg, lightly beaten 1 tablespoon grated orange
    zest 1 tablespoon canola oil
    15/4 cup (3 oz/90 g) dried cranberries

    Lightly coat an 8 1/2-by-4 1/2 (21.5-by-10-cm) loaf pan with
    vegetable oil spray. In a large bowl, mix together the
    flours, baking powder, baking soda, salt, and cinnamon.

    In a blender or food processor, combine the squash or
    pumpkin puree, brown sugar, yogurt or buttermilk, orange
    juice concentrate, egg, orange zest, and canola oil and
    process until smooth. Make a well in the center of the flour
    mixture and add the squash or pumpkin mixture. Stir just
    until blended; do not overmix. Stir in the cranberries and
    scrape the batter into the prepared loaf pan.

    Bake in the preheated oven for 50 minutes, or until a
    toothpick inserted in the center comes out clean. Let cool
    in the pan for about 5 minutes; turn out onto a wire rack
    and let cool completely.

    Cut into thin slices to serve. Accompany with yogurt cheese.

    Makes 1 loaf; about 16 slices. Per Slice Calories 140 -
    Carbohydrates 28 g - Cholesterol 15 mg - Fat 1.5 g - Protein
    3 g - Sodium 14 mg.


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