INGREDIENTS:
1 1/2 to 2 c. white or brown sugar
1/2 c. melted or very soft butter
1 3/4 c. milk
2 lg. eggs, beaten
1 tsp. salt
5 c. flour
2 tbsp. baking powder
2 c. chopped nuts
DIRECTIONS:
Combine the sugar, butter, milk and eggs. Stir until well blended. Sift salt, flour and baking powder. Add nuts and stir them through the flour so that they are well coated. Stir the dry ingredients into the liquid ingredients until the dry ingredients are thoroughly moistened.
Pour the batter into 2 well greased loaf pans and let stand for 20 minutes. Bake in a 350 degree F. oven until browned and well done, about 1 hour. Be sure to test loaves before removing from oven. A toothpick or cake tester thrust into the center of the bread should come out clean.
July 18th, 2006 by karan
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INGREDIENTS:
3 slices enriched white bread
1 1/2 med. bananas, peeled and sliced
1/2 c. sliced peaches with juice
1/2 c. cranberries
1/2 c. brown sugar replacement
1/2 tsp. ground cinnamon
1/3 c. water
1/2 tsp. banana extract
1/2 tsp. brandy extract
Grated nutmeg (optional)
DIRECTIONS:
On baking sheet toast bread at 325 degrees until dry. Cut toast into cubes. Combine toast cubes and fruits. Dissolve brown sugar and cinnamon in water. Add extracts. Pour over fruit mixture, turn with spatula until well coated. Let stand 5 minutes. Turn again, scraping down sides of bowl. Place mixture in one-quart size oven-proof casserole. Bake uncovered for 30 minutes. Serve warm with dusting of grated nutmeg. Makes 3 servings.
July 18th, 2006 by karan
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INGREDIENTS:
1 pkg. date, nut or cranberry quick bread mix
1 c. milk
3/4 c. finely chopped, peeled apple
1 tsp. cinnamon
1 egg
TOPPING:
1/4 c. firmly packed brown sugar
1 tbsp. flour
1 tsp. water
1/4 tsp. cinnamon
DIRECTIONS:
Heat oven to 350 degrees. Generously grease and flour bottom only of 8 x 4 or 9 x 5 inch loaf pan. In large bowl, combine all bread ingredients. Stir 50 to 70 strokes until dry particles are moistened. Pour into prepared pan. In small bowl, combine topping ingredients. Sprinkle over top of batter. Bake for 50 to 60 minutes until toothpick comes out clean.
July 18th, 2006 by karan
Filed under: Cranberry Bread Recipes | No Comments »
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