Cranberry Walnut Bread

Here is a simple one-loaf recipe that uses dried cranberries and walnuts. Cranberry Walnut Bread is a quick, no yeast, bread that tastes great as breakfast toast and makes a beautiful gift during the holidays.

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes

Ingredients:

1-1/2 c. milk
2 tablespoons canola oil
3 c. all-purpose flour
1 c. sugar
1 teaspoon salt
4 teaspoons baking powder
1 c. dried cranberries
1/2 c. chopped walnuts
1 egg, beaten

Preparation:

1. Preheat oven 350 degrees

2 .In medium bowl, mix egg, milk and canola oil

3. In large bowl, mix the dry ingredients: flour, sugar, salt, baking powder, cranberries and walnuts.

4. Slowly pour and mix the we ingredients into the dry ingredients until the dough is moist.

5. Turn dough out into 9X5X3 greased bread pan. Bake loaf for 75 minutes or until done. Turn out onto a rack or clean dishtowel. Let cool.

Country Cinnamon Swirl Bread

This bread is slightly sweeter than regular white bread and has an extra cinnamon flavor. The sugary cinnamon swirl that runs through the middle adds an extra punch to the bread. This 1-loaf recipe makes a great breakfast bread and a great replacement for pre-made pastries bought in the store.

Prep Time: 2 hours

Cook Time: 45 minutes

Total Time: 2 hours, 45 minutes

Ingredients:

1/2 c. milk
1 package active dry yeast (2-1/4 teaspoons)
3/4 c. warm water
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon cinnamon
3 c. flour
2 tablespoons butter, softened
1 tablespoon cinnamon
1 tablespoon butter

Preparation:

1. in small saucepan, warm milk and 1 tablespoon butter until melted. Set aside until lukewarm.

2. In small bowl,mix water and yeast until dissolved.

3. In large bowl, add 2 tablespoons sugar, salt, and 1 teaspoon cinnamon. pour in lukewarm milk and butter. Mix until sugar and salt is dissolved. Stir in yeast and water.

4. Mix in 2-1/2 cups flour. Turn onto floured board and knead in the remaining half cup of flour or until the dough is soft and smooth.

5. Put dough in greased bowl and turn dough so top is greased. Cover and let rise in warm place for 60 minutes, or until doubled in size.

6. Punch down dough. turn dough onto floured board and knead for 1 minute.

7. Roll dough out into a basic rectangular shape. Use a butter knife or fingers to spread 2 tablespoons softened butter on the top of dough. Evenly spread 2 tablespoons sugar and 1 tablespoon cinnamon on top of butter.

8. Roll up dough and form into 1 loaf. Put into buttered bread pan. cover and let rise until double in size, 30 minutes.

9. Preheat oven 375 degrees.

10. Score dough with 3 slashes across the top with a sharp knife. Put in oven and bake for 45 minutes until golden brown.

11. Turn out bread and let cool on a rack or dishtowel.

* When applying the softened butter and sugar/cinnamon mixture one can add 1/2 c. of raisins to make a cinnamon/raisin bread.

* This bread is great toasted in the toaster for breakfast.

Enjoy!