Follow directions on package of Pillsbury cranberry bread, substituting orange juice for liquid and adding orange rind, nuts and cranberries.
Bake as directed.
Mix package of bread mix as directed, adding 1 teaspoon almond extract.
Pour into an 8 x 4-inch or 9 x 5-inch loaf pan (greased and floured bottom only).
Sprinkle with the sliced almonds.
Bake as directed; brush with warmed jelly just before serving.
ne recipe of Layered Pumpkin Cranberry Bread.
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alt, and then add the bread flour one cup at a
Add first seven ingredients to the bread machine pan in the order recommended by the manufacturer.
Add cranberries and nuts at the tone indicating the end of the raisin/mix cycle. (Coconut is also a great addition).
large bowl, combine torn bread, cranberries, orange zest, and juice
Grease a 4.5-quart slow cooker bowl. Spread jam over bread. Layer bread, overlapping, in slow cooker bowl. Sprinkle with cranberries.
Combine milk, cream, sugar and vanilla in a medium saucepan. Bring to a boil. Whisk eggs together in a medium bowl. Gradually whisk in hot milk mixture then pour over bread. Let stand for 5 mins.
Cook, covered, on low for 4 hours. Remove bowl from cooker and let stand for 10 mins before serving.
Serve bread pudding dusted with powdered sugar.
ugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove
dd sugar and mix with cranberry mixture. I stir right into
nd add ingredients to YOUR bread maker according to YOUR instructions
ften the 4 cups of bread flour is enough for me
n the refrigerator.
Set bread machine to dough cycle. Place
Dissolve jello in water; add cranberry sauce.
Chill until partly set.
Add remaining ingredients.
Serves 6.
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.
Sift together dry ingredients and set aside.
Cream together sugar and butter.
Add egg to creamed mixture; beat well.
Add milk alternately with dry ingredients.
Break up cranberry sauce and fold into batter with nuts.
Then put into greased and floured bread pan and bake at 350\u00b0 for 1 hour.
Yields 1 loaf.
Heat oven to 350\u00b0.
Grease an 8 1/2 x 4 1/2-inch loaf pan. In a large bowl, combine flour, brown sugar, baking powder and salt.
Stir in juice, oil, egg and vanilla just until blended. Fold in cranberries and walnuts.
Spoon into greased pan.
Bake 55 to 60 minutes or until center springs back when lightly pressed with finger.
Cool bread in pan on wire rack 10 minutes.
Turn out onto rack and cool completely.
Makes 10 servings.
aisins and have an all cranberry bread.
Mix and blend as you would for any quick bread recipe.
Grease and flour 2 large loaf pans, bake at 350\u00b0 for 1 hour.
Do not use metal spoon.
Put starter in refrigerator 3 to 5 days and take out and feed with 3/4 cup sugar, 3 tablespoons instant mashed potatoes and 1 cup warm water.
Let starter stay out of refrigerator 1 day (8 to 12 hours).
It will be real bubbly.
Take 1 cup out for bread and refrigerate remaining starter.
Feed again in 3 to 5 days.
If not making bread, throw away 1 cup or feed 3 times as directed before using.
Always keep 1 cup of starter in refrigerator.
Do not cover tightly.