2 c Flour 1/2 ts Salt 1 1/2 ts Baking powder 1/2 ts Soda 2 tb Butter 1 c Sugar 1 Egg 1 Juice of orange & rind Boiling water to make 3/4 c 1 c Nuts 1 c Raw cranberries or can whole Sift dry ingredients. Cream butter and sugar and add beaten egg.Add juice and flour alternately, add nuts and raw cranberries or the whole cranberry sauce 1 cup.
Lindsay Strand creates a cranberry-studded quick bread recipe that’s great for breakfast or a delicious afternoon snack.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
No Knead Bread Cranberry, Walnut and Honey | Super Easy Beginners Bread
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This bread is your best recipe when trying out making bread for the first time! The recipe is so forgiving and it doesn't take a lot of steps to make! I used cranberries and walnuts in my bread but you can use something else if you would like. So if you want to make an easy bread recipe for dinner, this is the one to go with. Give it a try and let me know how it goes in the comments!
I’m Cynthia and I post new amazing baking videos once a week. Make sure you like this video and subscribe for more like it!
How to Make No Knead Overnight Cranberry Nut Honey Bread
Looking for an easy bread recipe? Try this no knead, overnight bread. #nokneadbread #overnightbread #artisanbread
Ingredients 3 cups (384 g) 1/2 tsp instant yeast (8.53g) 2 tsp salt (11.38g) 1 cup dried cranberries (125g) 1/2 cup walnuts (57.5g) 1/2 cup honey (11.84g) 1 1/2 cups warm water (354.88g)
*Note: metric conversion is approximations.
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Cranberry Orange Bread l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients ▢ ½ cup melted butter ▢ ½ cup plain Greek yogurt (100 grams) ▢ 1 cup sugar (200 grams) Use up to 1 ¼ cups for a sweeter bread ▢ 2 large eggs ▢ 1 teaspoon vanilla ▢ ¼ cup freshly squeezed orange juice (1 navel orange) ▢ 1 ½ cups all purpose flour (195-200 grams fluffed and levelled) ▢ 2 teaspoons baking powder ▢ ½ teaspoon salt ▢ zest of 1 orange (or 2, if you like things tangy!) ▢ 1 cup fresh or frozen cranberries (*I like to halve the large ones so they incorporate more evenly) Glaze ▢ ½ cup powdered icing sugar ▢ 1-2 tablespoons orange juice
Instructions Preheat oven to 350 degrees F and lightly grease an 8×4″ (or 9×5″ -- it will bake a little more quickly) loaf pan (I recommend glass or light colored non-stick pan). In a large bowl whisk together butter, yogurt and sugar. Add eggs, vanilla and juice and whisk until smooth. Add flour, baking powder, salt and orange zest and stir just until combined. Fold in cranberries. Spread into prepared loaf pan and dot with a few extra cranberries if desired. Bake at 350 degrees F for 60-70 minutes, (covering loosely with foil after 40 minutes or when top is golden to prevent further browning), until a toothpick in the bread comes out clean or with moist crumbs. Glaze Gradually stir orange juice into powdered icing sugar until desired consistency is reached — you may not need all of the juice! For clean lines, you want a thicker glaze. Drizzle over loaf before serving.Cool to room temperature before slicing and serving. Store leftovers in the fridge for up to 4-5 days.
How to Make Cranberry Bread
Cranberry Bread is a gorgeous and delicious addition to the holidays! This simple, old-fashioned recipe is the perfect balance of sweet with the tangy burst of cranberries! Please visit us at christinafogal.com for the recipe.
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