Tag Archive: sweet bread


This is seriously GOOD bread, as in amazing bread.

People who don’t like cranberries LOVE this bread.

I buy lots of bags of fresh cranberries in the Fall and put them in the freezer to be able to make this bread all year.

I am thinking you could buy canned cranberries and drain them well if you don’t have the fresh berries.

I also think this would be good with cherries.  I don’t thaw the frozen cranberries.

You really need to make this…..the kids at the office inhale this when hubby takes it in.

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Cranberry Mandarin Orange Bread

2 3/4 c. flour                           2 tsp. baking powder                      1/4 tsp. baking soda

 1/2 tsp. salt                            1 3/4 cup sugar

1/2 cup melted butter               2 eggs                    2 cups cranberries            1 cup drained mandarin oranges

3/4 cup milk                              3/4 cup sour cream

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 8×4 inch loaf pans.
  2. In a large bowl, stir together the flour, baking powder, baking soda, salt, and white sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or large measuring cup, whisk together the eggs, milk, sour cream and vanilla extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans.
  3. Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.

( I found this recipe over at Allrecipes.  http://allrecipes.com/recipe/cranberry-orange-bread-3/)

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Applesauce Bread

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1/2 cup of softened butter                 1 c. sugar                1 1/2 c. flour

1 large egg                  1 1/2 tsp. baking soda       3/4 tsp. nutmeg

1 t. cinnamon        1/2 t. salt                   1 1/2c. applesauce

1 t. vanilla

Preheat oven to 350 degrees.  Prep two small loaf pans.  Spray with cooking spray or line with parchment paper.

In bowl, blend butter, eggs and sugar.  Then add all the dry ingredients. After it starts to form a crumbly dough, pour in applesauce and vanilla.    Bake at 350 for 40 minutes.

Every Fall, local kindergartener’s bake Pumpkin Bread, sell it at the school and send the proceeds to a homeless shelter.  This bread is killer moist.  To our household it makes the onset of Fall when I finally give in and bake it…even if the calendar doesn’t yet say its Fall.

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Miss Rosemary’s Pumpkin Bread

3 1/3 c. flour

3 c. sugar

2 tsp. bk. soda

1 1/2 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. allspice

few shakes of ground cloves

2/3 c. water

1 c. oil

4 eggs

1 small can of pumpkin

Mix the dry ingredients together.  Add the wet and mix until smooth.  Pour into 2 large greased and floured loaf pans.  Bake 1 hour and 15 minutes in a 350 degree oven.  Cool a bit and then remove from pans.  These freeze well if you need.

Kringle

This is a version of the Danish Kringle which evidently was pretzel shaped.  This is a very flaky dough adds to the yummy cinnamon sugar rolled up inside.  This makes two long Kringles about 12 inches long.  Its a little deceiving as it has yeast in it but it does not rise….go figure.

ImageKringle 

Dough:     4 cups flour   1 cup butter, slightly softened   2 Tbs. sugar…1 tsp. salt

   1 pkg. dry yeast   2 eggs, beaten   1 cup milk

Filling:     ½ cup sugar   1/2 cup brown sugar, packed   1 tsp. cinnamon

   6 Tbs. butter, melted

Glaze:     2 2/3 cup powdered sugar   2 Tbs. butter, softened   4 Tbs. hot water

   1Tbs. milk   1-2 tsp. pure vanilla extract

Put the flour, butter sugar and salt into a bowl.. Using a pastry blender, two knives or your hands, blend together until the mixture is crumbly.  In a separate bowl mix the dry yeast, beaten eggs, and the milk.  Don’t worry that the yeast remains cold, that’s the beauty of this recipe, no rising.!  Add milk mixture to dry ingredients.  Mix well with a fork until all ingredients are blended, it will pull away from the sides and form a ball.  Divide into two pieces , flatten into discs, wrap in plastic wrap and put them into the fridge overnight.

      Next day, preheat over to 350degrees.  Mix the two sugars and cinnamon for the filling together.  Melt the butter and set aside.  Roll out each piece of dough to 1/8 inch thickness about the length of your cookie sheet (a large cookie sheet) and as wide as 1/8 will allow.  Brush each rolled out dough piece with half of the melted butter, sprinkle each piece with half of the sugar mixture (may add ½ cup chopped nuts).  Roll each side to the center.  Pinch the center together (sometimes it sticks and sometimes I forget—still bakes nicely).  Tuck the ends under a little.  Place on an ungreased cookie sheet. 

Bake for 20-25 minutes.  If each Kringle is on a separate oven rack halfway through switch them around so they both bake evenly.   They will be nicely browned when done.

 

Remove from oven and remove from cookie sheets to cooling racks, let cool about 10 minutes before glazing.  Mix glaze ingredients together and whisk until smooth. Top the Kringles with glaze.