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/Pump...berryBread.htm





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