CRANBERRY ZUCCHINI BREAD RECIPES

Name: Cranberry Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 loaves (12 pieces each).
Ingredients: 3 cups all-purpose flour; 2 cups sugar; 2-1/2 teaspoons ground cinnamon; 1-1/4 teaspoons salt; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon ground nutmeg; 3 eggs; 1-1/2 cups shredded zucchini; 1 cup vegetable oil; 1 tablespoon vanilla extract; 1 cup chopped fresh or frozen cranberries; 1/2 cup chopped walnuts

CRANBERRY ZUCCHINI BREAD RECIPE: HOW TO MAKE IT

Cranberry Zucchini Bread Recipe: How to Make It image

Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. —Alice Manzo, South Easton, Massachusetts

Provided by Taste of Home

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 2 loaves (12 pieces each).

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
2 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1-1/2 cups shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1 cup chopped fresh or frozen cranberries
1/2 cup chopped walnuts

Steps:

In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 234 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 196mg sodium, CarbohydrateContent 30g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

CRANBERRY NUT BREAD RECIPE - NYT COOKING

Cranberry Nut Bread Recipe - NYT Cooking image

Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.

Provided by Florence Fabricant

Total Time 1 hours 20 minutes

Yield 1 large loaf

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1 egg
3/4 cup orange juice
1 tablespoon grated orange rind
1 1/2 cups chopped fresh cranberries
1/2 cup chopped pecans

Steps:

Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan.
Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Using a pastry blender or two knives, cut in butter until the mixture resembles corn meal.
Beat egg until thick and light. Stir in orange juice and rind. Lightly stir this mixture into the flour mixture just until the ingredients are blended. Fold in cranberries and nuts.
Pour batter into prepared pan and bake for 1 hour and 15 minutes, until the bread is golden brown and springs back when lightly touched.
Cool on a rack, wrap in foil and hold overnight before slicing.

More about "cranberry zucchini bread recipes"

CRANBERRY ZUCCHINI BREAD RECIPE: HOW TO MAKE IT

Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. —Alice Manzo, South Easton, Massachusetts
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 15 minutes
Calories 234 calories per serving

In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

See details

CRANBERRY NUT BREAD RECIPE - NYT COOKING

Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Cuisine american

Cool on a rack, wrap in foil and hold overnight before slicing.

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