Cranberry Orange Walnut Quick Bread
Pumpkin bread is okay. But the real bread that says fall and screams Happy Holidays! is this cranberry orange walnut quick bread. There's no yeast and no rise times to wait on and cranberries are in season now, so grab a bag and get baking!
I think it's really more like a pound cake, but don't tell anyone. The texture is so moist. You'll see that in the video.
Frozen cranberries are fine here--dried ones won't give the same effect.
Use a real orange for the biggest punch of flavor.
Make your own buttermilk with a bit of lemon juice in your milk if you don't have any on hand, or swap in plain yogurt or sour cream diluted with a bit of water to make the same amount of buttermilk called for.
Gluten free 1:1 flour works great here if you need it.
Ingredients:
- 4 ounces cream cheese softened
- 1 cup sugar you can swap coconut sugar if you choose
- 1 egg
- 1 teaspoon vanilla
- 2 cups all purpose flour gluten free flour blends like King Arthur 1:1 works here too
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 3 tablespoons orange juice
- 1/4 cup flavorless oil like avocado you can use vegetable oil if you choose
- 1 cup fresh cranberries washed, stems and squishy ones removed
- 2 tablespoons cold butter
- 1/4 cup brown sugar
- 1/3 cup walnuts chopped
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Cranberry Orange Nut Bread | Adams House Test Kitchen | Senior Favorite
And, you know, it's a little flat, but we're trying to flatten out the curve here
Congratulations to all of Adams '20! Y'all have made such a notable impact on our community and we're excited to see you thrive in your next adventures. Glad we could feature the recipe of Michael Nock, a senior who has been a bright friend to many at Adams.
Orange bread recipe:
1 big orange (cut it up) and 1/3 cup water. Blend together with the peel.
2 eggs
1/4 cup oil
1/3 cup sugar
1 3/4 cup white flour
1 tsp baking powder
1/4 tsp baking soda
Pinch salt
1/4 cup cranberries
1/3 cup Walnuts or pecans
350 degrees for ~55 minutes
Inspired by the Bon Appetit channel, the Adams House Test Kitchen will feature all the friendly faces of Adams House! Look forward to a variety of video types.
Special thanks to Meg Lockwood, Camerawoman Chelsea, and Becky Antoine (edited a lot of Varnel's footage!!!) for the help in this video and Anastasia (Adams '22) and Shandra Jones for coordinating this series. Contact adamshouse2020@gmail.com with comments, questions, concerns, or to learn about ways to get involved. (:
All music rights to the respectful owners. Songs featured: High Hopes and Yummy!
Edited by Anastasia Onyango.
Cranberry Bread with Orange Glaze
Orange-glazed Cranberry bread is loaded with juicy cranberries with a moist and tender crumb. This stays moist for a few days after it’s made so it’s perfect as a homemade Christmas gift.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CRANBERRY BREAD INGREDIENTS:
►1 1/2 cups all-purpose flour
►1 tsp baking powder
►1/4 tsp salt
►1/4 cup milk, room temperature
►Zest of 1 large orange, divided
►1/4 cup orange juice, freshly squeezed
►6 Tbsp unsalted butter, softened
►3/4 cup granulated sugar
►2 large eggs, room temperature
►1 1/2 cups fresh cranberries
►1/2 Tbsp flour
ORANGE GLAZE INGREDIENTS:
►1 cup powdered sugar
►1 1/2 Tbsp freshly squeezed orange juice
►1 tsp orange zest, reserved from the orange above
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:51 Quick prep
1:17 Making batter
3:58 How to bake cranberry bread
4:52 How to make the glaze
5:38 Glazing cranberry cake
6:25 Taste test
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How to Make No Knead Cranberry Walnut Honey Artisan Bread
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No-Knead Cranberry Walnut Bread with Honey
Ingredients
* 3 cups all purpose flour, plus 3 tablespoons
* 1/2 teaspoon instant yeast
* 2 teaspoons sea salt
* 1/2 cup chopped walnuts
* 1 cup dried cranberries
* 1 1/2 cups water at room temperature
* 2 tablespoons liquid honey, plus more for brushing on after baking or other vegan honey substitute
Instructions
* Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
* Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
* Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout.
* Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir with a fork to combine.
* Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
* Stir until all the flour is combined. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
* Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for 12-18 hours.
* After the dough has risen for 12-18 hours, preheat your oven to 425 degrees Fahrenheit (if you're using convection, 410 degrees. If your oven runs hot, 400 degrees). Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. If your dutch oven is black or dark-coloured on the inside, set your oven to 400 degrees Fahrenheit instead of 425. I recommend a 6 or 7-quart dutch oven for this recipe.
Unfortunately the description box can't hold the whole recipe, so at the top you can find the link to the blog post for the full written recipe. Enjoy!
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Cranberry Orange Walnut Bread
In this video, you will see how to make a Cranberry Orange Walnut Bread.
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Ingredients:
2 cups (8 1/2 oz / 240 g) all-purpose flour
1 cup (7 oz / 198 g) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons (2 oz / 57 g) cold butter, cut into cubes
Grated zest from 1 whole orange
3/4 cup (6 fl. oz / 180 ml) fresh orange juice
1 egg
1 teaspoon vanilla extract
1 cup (4 oz / 113 g) fresh cranberries
1/2 cup (2 oz / 57 g) chopped walnuts
Cranberry Bread- Sweet Talk with Lindsay Strand
Lindsay Strand creates a cranberry-studded quick bread recipe that’s great for breakfast or a delicious afternoon snack.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.