Cranberry Bread Collection

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
1/4 cup cornmeal
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup dried cranberries
1 cup low-fat buttermilk
1/3 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
1/3 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
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 cup (8 oz/250 g) butternut squash or pumpkin puree
1/2 cups (3 1/2 oz/105 g) packed light brown sugar
1/2 cup (4 oz/125 g ) plain nonfat yogurt or buttermilk
1/4 cup (2 fl oz/60 ml) frozen orange juice concentrate, thawed
1 egg, lightly beaten
1 tablespoon grated orange zest
1 tablespoon canola oil
3/4 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