Orange Cranberry Pecan Bread

Oh my! This is really great. It is almost too sweet to be considered a brunch bread (in my opinion). Although, it is good enough that I cannot resist a slice. This bread cooks with a very moist loaf. Leaving the loaf in the pan until completely cool is essential or else it will fall apart. Also, know that the center of the loaf will sink slightly and appear to deflate once it is out of the oven. As long as the tooth pick is clean when inserted, it is done.

2 1/4 cups flour – divided

1/2 cup plus 2 tablespoons sugar

1/2 tsp ground cinnamon

3 tablespoons butter

1 tsp baking soda

1/2 salt

1 cup cranberries fresh or frozen

1/2 cup chopped pecans

1 large egg

1/2 cup packed light brown sugar

1 cup heavy cream

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 tablespoons orange zest and 2 tablespoons orange juice (one small cutie will do)

1 cup powdered sugar

Preheat oven to 350 degrees. Grease and flour a 9×5 inch loaf pan.

Prepare the topping by mixing the cold butter, 1/4 cup flour, 2 tablespoons sugar, and cinnamon. Cut all together until it is crumbly pea sized pieces.

For the bread, whisk together egg, brown sugar, and 1/2 cup of granulated sugar. Add in the buttermilk, oil, vanilla, and orange zest. Slowly add in the remaining 2 cups flour, baking soda, salt, pecans, and cranberries. Stir until just combined.

Pour the batter into the pan. Top with the streusel.

Bake for 1 hour to 70 minutes. Test the bread using a toothpick. It is done when a toothpick inserted into the center of the loaf comes out clean. Allow the bread to cool completely in the pan on a wire rack.

Make the glaze by whisking together the powdered sugar and orange juice. Remove the bread from the pan and pour the glaze over the top.

Banana oatmeal bread

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1/2 cup shortening

1/2 cup white sugar

1/2 cup brown sugar

3 small bananas, mashed

2 eggs

1/2 cup milk

1/2 teaspoon salt

1 teaspoon baking soda

1 cup flour

1 cup quick oats

1/2 teaspoon cinnamon

 

Cream the shortening and sugar using a mixer.  Add the eggs and beat until fluffy. Add the milk, bananas, vanilla, salt and cinnamon. Finally, add the flour and oats. Pour into a greased and floured baking dish. Bake at 350 degrees for 50 minutes or until tooth pick inserted into center comes out clean.

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Strawberry coconut cream bread

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This strawberry coconut bread is really amazing and easy to make. It has coconut oil and a touch of sour cream.

 

1 ripe banana, mashed

1/2 cup fresh strawberries, diced

1/3 cup coconut flakes, toasted

1/3 cup sour cream

1/3 cup coconut oil, melted

1/2 cup milk

1 egg

1/2 teaspoon salt

2 1/2 teaspoon baking powder

1/3 cup sugar

1 1/2 cup flour

 

Preheat the oven to 350 degrees. Prepare a loaf pan with baking spray or grease and flour.

Mix together all wet ingredients. Add the dry ingredients and mix until just incorporated. Do not over mix. Add the berries in last.

Place the batter into the prepared pan. Bake for 45-60 minutes or until toothpick inserted into the center comes out clean.

Cool at least 10 minutes in pan and then invert onto wire rack to finish cooling.

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Blueberry cream bread

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This is adapted from a recipe that Williams Sonoma posted 12-15 years ago. It is fabulous. They do not have it on their website anymore.

1/2 cup butter room temperature

3/4 cup white sugar

1/4 cup brown sugar

2 eggs

1/2 cup sour cream

1 teaspoon salt

1/4 teaspoon cinnamon

1 teaspoon vanilla

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1 3/4 cup flour

2 cups berries

crumb topping:

1/4 cup flour

1/8 cup white sugar

1/8 cup brown sugar

2 tablespoons butter

1/4 teaspoon cinnamon

 

Mix the butter and sugar until creamy. Add the eggsa and vanilla. Stir in the sour cream. Add the dry ingredients. Finally add the berries. Place into a greased 8×4 loaf pan. Preheat thr oven to 350 degrees. Prepare the crumb topping by mixing all of the ingredients until crumbly. Place on top of bread. Bake 60-90 minutes or until toothpick inserted comes out clean.

 

 

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