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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
servings).
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
Source:
http://bread.allrecipes.com/az/DridCrnbrrySpicBrd.asp
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.
Source:
http://bread.allrecipes.com/az/TangyCranberryBread.asp
PUMPKIN CRANBERRY BREAD
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.
Source:
http://www.spaindex.com/CUISINE/PumpkinCranberryBread.htm
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
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
servings).
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
Source:
http://bread.allrecipes.com/az/DridCrnbrrySpicBrd.asp
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.
Source:
http://bread.allrecipes.com/az/TangyCranberryBread.asp
PUMPKIN CRANBERRY BREAD
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.
Source:
http://www.spaindex.com/CUISINE/PumpkinCranberryBread.htm
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/