Holiday Bread

Discussion in 'Recipe Archives' started by snowangel00, Oct 9, 2007.

  1. snowangel00

    snowangel00 Santa's Elves

    Holiday Bread Recipes will be posted here.

    Please no chatting! :p
     
  2. snowangel00

    snowangel00 Santa's Elves

    Banana-Cranberry Holiday Bread

    4 tablespoons butter or margarine
    1 (12-ounce) bag cranberries (about 3 cups)
    2/3 cup walnuts, finely chopped
    1/2 teaspoon ground cinnamon
    Grated peel of both orange and lemon
    1/3 cup fresh orange
    2 tablespoons fresh lemon
    2 cups mashed ripe banana (about 5 medium-size bananas)
    3/4 cup packed brown sugar
    1/4 cup granulated sugar
    3 large egg whites
    1 large egg
    2 cups all-purpose flour
    2 cups whole-wheat flour
    4 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon salt

    In a 12-inch skillet over medium heat, in hot butter, cook cranberries, chopped walnuts, and cinnamon about 10 minutes or until cranberries pop, stirring mixture frequently. Remove skillet from heat.
    In large bowl, stir together orange and lemon peels and juice, mashed banana, brown sugar, sugar, egg whites, and egg.
    Preheat oven to 350*F (175*C). Grease two 9 x 5 x 3-inch loaf pans.
    In medium bowl, stir together all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt; add to egg mixture, stirring to blend. Fold in cranberry mixture just until mixed.
    Spoon into prepared pans and bake for 50 minutes to 1 hour, or until wooden pick inserted in center comes out clean. Let stand for 10 minutes before removing from pan. Cool on wire rack. Wrap tightly to store.
    Makes 2 loaves.
     
  3. snowangel00

    snowangel00 Santa's Elves

    PUMPKIN CRANBERRY BREAD

    This bread is a delicious holiday treat.


    1 cup canned solid-pack pumpkin
    1 cup sugar
    1/4 cup water
    2 large eggs
    1/4 cup vegetable oil
    2 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/8 teaspoon ground cloves
    1 cup picked-over fresh or frozen cranberries
    Preheat oven to 350° F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.

    In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.

    Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.

    Makes 1 loaf.
     
  4. snowangel00

    snowangel00 Santa's Elves

    Holiday Bread Pudding
    Estimated Times:
    Preparation - 20 min | Cooking - 45 min | Yields - 8 servings

    A traditional pudding for holidays or any day. Try a twist with cranberries.

    Ingredients:

    16 slices bread, cubed
    1 cup dried cranberries or raisins
    2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
    4 large eggs, slightly beaten
    4 tablespoons butter, melted
    3/4 cup packed brown sugar
    1 tablespoon vanilla extract
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    Caramel sauce (optional)

    Directions:
    PREHEAT oven to 350° F. Grease 12 x 8-inch baking dish.

    COMBINE bread and cranberries in large bowl. Combine evaporated milk, eggs, butter, sugar, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.

    BAKE for 35 to 45 minutes or until knife inserted in center comes out clean. Top with caramel sauce.
     
  5. snowangel00

    snowangel00 Santa's Elves

    Chocolate Nut Bread
    Estimated Times:
    Preparation - 15 min | Cooking - 55 min | Cooling Time - 5 min cooling | Yields - 24 slices (12 slices per loaf)

    These dessert loaves are a cinch to make -- keep some on hand for snack attacks or unexpected guests.

    Ingredients:

    4 cups all-purpose flour
    1 cup granulated sugar
    1 teaspoon baking powder
    1 tablespoon baking soda
    1 teaspoon salt
    2 large eggs
    1 3/4 cups milk
    2/3 cup vegetable oil
    2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
    1 1/2 cups chopped walnuts

    Directions:
    PREHEAT oven to 350° F. Grease two 9 x 5-inch loaf pans.

    COMBINE flour, sugar, baking powder, baking soda and salt in large bowl.

    COMBINE eggs, milk and vegetable oil in medium bowl. Add to flour mixture; mix just until moistened. Stir in 1 1/2 cups morsels and nuts. Spoon into prepared loaf pans.

    BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.

    MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag to mix. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over bread. Sprinkle with additional nuts.
     
  6. snowangel00

    snowangel00 Santa's Elves

    Harvest Pumpkin Apple Bread
    Estimated Times:
    Preparation - 15 min | Cooking - 1 hrs 5 min | Cooling Time - 10 min cooling | Yields - 24 slices (12 slices per loaf)

    Enjoy this tasty bread with your morning (or anytime) coffee or tea!

    Ingredients:

    3 cups all-purpose flour
    2 teaspoons ground cinnamon
    2 teaspoons baking soda
    1 1/2 teaspoons salt
    3 cups granulated sugar
    1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
    4 large eggs
    1 cup vegetable oil
    1/2 cup apple juice or water
    1 large baking apple, peeled, cored and diced

    Directions:
    PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

    COMBINE flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.

    BAKE for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

    FOR THREE 8 X 4-INCH LOAF PANS:
    PREPARE as above. Bake for 60 to 65 minutes.

    FOR FIVE OR SIX 5 X 3-INCH MINI-LOAF PANS:
    PREPARE as above. Bake for 55 to 60 minutes.
     
  7. snowangel00

    snowangel00 Santa's Elves

    Pumpkin Spice Quick Bread
    Estimated Times:
    Preparation - 20 min | Cooking - 45 min | Cooling Time - 10 min cooling | Yields - 1 loaf

    Great for a brunch or as a snack with whipped cream cheese.

    Ingredients:

    1 3/4 cups all-purpose flour
    1 cup LIBBY'S® 100% Pure Pumpkin
    3/4 cup firmly packed brown sugar
    1/2 cup (1 stick) butter (we recommend Land O Lakes®), softened
    2 large eggs
    2 teaspoons pumpkin pie spice
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/4 teaspoon baking powder

    Directions:
    PREHEAT oven to 350° F. Grease 9x5-inch loaf pan.

    COMBINE flour, pumpkin, brown sugar, butter, eggs, spice, baking soda, salt and baking powder in large mixer bowl. Beat at medium speed, scraping bowl often for 1 to 2 minutes until well mixed. Spoon batter into prepared pan.

    BAKE for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove to wire rack to cool completely.

    *Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and ground cloves for pumpkin pie spice.

    VARIATIONS:
    Banana Bread: Prepare quick bread as directed above, substituting 3/4 cup sugar for brown sugar and 1 cup mashed bananas for pumpkin; omit pumpkin pie spice.

    Banana Chocolate Chip Bread: Prepare quick bread as directed above. Stir 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels and 1 cup mashed banana into batter.

    Pumpkin Chocolate Chip Bread: Prepare quick bread as directed above. Stir in 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels into batter.

    TIP: Wrap bread in plastic food wrap or aluminum foil. Refrigerate up to 3 days or freeze up to 3 months.
     
  8. snowangel00

    snowangel00 Santa's Elves

    Stollen Recipe

    1 1/2 C. mixed candied fruit

    1 C. golden raisins

    6 T. rum (or 6 T. water with 1/2 t. rum flavor)

    1 C. slivered almonds, coarsely chopped

    3/4 C. milk

    1/2 C. (1 stick) butter, plus 1/4 C. ( 1/2 stick) very soft butter, plus 1/2 C. (1 stick) melted butter, divided

    1/3 C. plus 1/2 t. sugar, divided

    1/2 t. salt

    1/4 C. warm water

    3 ( 1/4-oz.) packets active dry yeast

    2 eggs, lightly beaten

    4 1/2 C. flour, divided

    1 t. vanilla

    Grated zest of 2 lemons

    3/4 C. powdered sugar

    Optional, for icing: 1 1/2 to 2 T. milk and 1/4 t. vanilla

    In a shallow dish, soak the candied fruit and raisins in the rum, covering the dish but stirring through occasionally, at least 30 minutes or overnight. Toast the almond pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour them out of the pan and set aside.

    Heat the 3/4 cup of milk, one stick of butter and the 1/3 cup sugar in a small saucepan, stirring, just until the butter is melted and the sugar is dissolved. Pour into a large bowl; set aside to cool slightly.

    Meanwhile, put the warm water in a cup, sprinkle the yeast over and stir in the 1/2 teaspoon of sugar. Wait about 5 minutes, until the yeast is foaming actively, then stir the yeast mixture into the warm milk mixture. Stir in the eggs and 3 cups of the flour and stir well. Add the teaspoon of vanilla, lemon zest, the 1/2 stick of softened butter cut into several pieces, the set-aside nuts and fruit (and any liquid remaining with the fruit), and the remaining 1 1/2 cups of flour.

    Knead a few minutes on a floured board or in the bowl, adding flour if necessary, until the dough is soft, smooth and elastic. Shape into a ball. Wash and oil the bowl, turn dough in the bowl to oil all over, cover loosely and set in a warm place until doubled, about 1 hour.

    Grease two baking sheets. Divide dough in two and (one at a time, working on one of the prepared baking sheets) roll or pat each half into an oval about 12 by 8 inches. Brush each liberally with melted butter and fold in half the long way (making 12-inch-long rounded loaves) and pinch around the edge to seal. Brush liberally with melted butter, cover loosely and let rise in a warm place until doubled, about 1 hour, preheating the oven to 350° F. near the end of the rise.

    Bake 35 to 45 minutes, until the loaves are golden and a knife cut near the center shows no dampness in the middle. Brush liberally with melted butter and set aside to cool, brushing with butter several more times, until the butter is used up and loaves are fully cool.

    If not glazing, sprinkle liberally with the powdered sugar.

    If keeping before serving (up to a week), wrap tightly in plastic or foil. If glazing (do this only before serving; don't wrap glazed loaves), combine the powdered sugar, the 1 1/2 to 2 tablespoons of milk and the 1/4 teaspoon of vanilla, and drizzle over the loaves.

    Makes 2 loaves.

    The kind and quantity of fruit and nuts are just suggestions. Feel free to change them. Note that time is needed for soaking fruit and two risings of dough
     
  9. snowangel00

    snowangel00 Santa's Elves

    Apple Cranberry Bread Recipe

    3 to 3 1/2 cups all-purpose flour, divided
    1/2 cup rolled oats
    1/4 cup brown sugar
    1 1/4-ounce packet Red Star Active Dry Yeast
    3/4 teaspoon salt
    1/2 teaspoon ground allspice
    1/2 teaspoon ground mace
    3/4 cup milk
    1/4 cup water
    2 tablespoons butter
    1 egg
    1 cup (1 medium) apple, peeled, chopped
    1 cup fresh cranberries, chopped
    1/2 cup pecans, chopped
    2 tablespoons brown sugar

    Blend 1 1/4 cups flour and next 6 ingredients; set aside. Heat milk, water and butter until warm (120° F); pour into large bowl. Add flour-oat mixture.

    Beat on low 30 seconds; add egg. Beat on medium 3 minutes, scraping occasionally. Stir in remaining 2 cups flour, apple, cranberries and pecans.

    Knead on floured surface 5 to 8 minutes until smooth and elastic. Place dough in oiled bowl; turn to grease. Cover and let rise in warm place until double in size, 1 hour.

    Punch down dough on lightly floured surface. Shape into loaf; place in greased 9 x 5-inch loaf pan. Sprinkle with brown sugar. Cover and let rise in warm place until double in size, 1 hour.

    Bake in preheated 350° F. oven 40 to 45 minutes until golden brown. Cool 5 minutes; remove from pan.

    Serves 12.
     
  10. snowangel00

    snowangel00 Santa's Elves

    Sour Cream Cinnamon Coffeecake Recipe

    3/4 cup butter, softened
    1 1/2 cups sugar
    3 eggs
    2 teaspoons vanilla
    3 cups flour
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons baking soda
    1/2 teaspoon salt
    1 pint sour cream
    3/4 cup light brown sugar, packed
    2 teaspoons cinnamon
    1 cup walnuts, chopped

    Heat oven to 350° F. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

    Combine flour, baking powder, baking soda and salt. Add to creamed mixture, alternately with sour cream, mixing well.

    Combine brown sugar, cinnamon, and walnuts. Spoon about one-third of the batter into a greased and floured 10-inch tube or Bundt pan. Sprinkle with one-third of nut mixture. Repeat layers twice. Bake 1 hour, or until cake tests done. Let stand 5 minutes before removing from pan.

    Yield: 1 (10-inch) tube cake
     
  11. snowangel00

    snowangel00 Santa's Elves

    Christmas Morning Rolls

    1 bag frozen dinner rolls
    One 3/4 ounce package of butterscotch pudding (not instant)
    1/2 cup of butter
    3/4 cup of brown sugar
    3/4 teaspoon of cinnamon
    1/2 cup of chopped nuts

    Arrange rolls in a greased tube pan, sprinkle dry pudding mix over the rolls, cook the butter and cinnamon and brown sugar until sugar melts and mixture bubbles (over low heat).

    Pour over the rolls, cover tightly with foil, let stand on counter top overnight.

    Next morning bake at 350ºF. for 30 minutes. Let stand 5 minutes and invert carefully onto a plate.
     
  12. snowangel00

    snowangel00 Santa's Elves

    Holiday Eggnog Bread

    3 cups flour
    1 Tbsp baking powder
    1 tsp. salt
    1/4 cup butter melted
    3/4 cup chopped walnuts
    1 egg
    3/4 cup sugar
    1/2 tsp nutmeg
    1 1/2 cups eggnog
    3/4 cup chopped candied fruit or cherries

    Sift dry ingredients together including sugar. Combine eggnog, melted butter and egg.

    Stir into dry ingredients just to blend.

    Blend in nuts and fruits. Place mixture into a greased and floured 9 inch loaf pan.

    Bake in a preheated 350F oven about 60 to 70 minutes or tested done. Remove from pan and cool completely before slicing.
     
  13. snowangel00

    snowangel00 Santa's Elves

    Candy Cane Loaves

    1 package active dry yeast
    1 cup sugar
    1/2 cup water (110 to 115 F)
    1/2 cup butter, melted
    3/4 cup warm milk (110 to 115 F)
    2 teaspoons salt
    4 eggs
    7 to 7 1/2 cups all-purpose flour

    Filling:
    1 cup chopped walnuts
    1 cup packed brown sugar
    1 cup chopped dates
    2 teaspoons ground cinnamon
    1/4 teaspoon allspice
    3 tablespoons butter, melted

    Glaze:
    2 cups powdered sugar
    3 to 4 tablespoons warm milk
    1 tablespoon butter, softened
    1 teaspoon vanilla extract
    1/2 teaspoon lemon extract
    1/4 cup chopped walnuts
    To prepare this recipe:

    In a mixing bowl, dissolve yeast in water and milk. Add eggs, sugar, butter, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

    For filling, combine nuts, brown sugar, dates, allspice and cinnamon; set aside.

    Punch dough down and divide into fourths. Roll one portion into a 12 x 7-inch rectangle. Brush with some butter; sprinkle with 2/3 cup filling. Roll up, jelly roll-style, starting with a long side; pinch to seal. Place on a greased baking sheet; shape top to form a cane. Repeat with remaining dough, filling and butter. Cover and let rise until doubled, about 35 minutes.

    Bake at 350 degrees F for 25 minutes or until golden brown. Cool on wire racks.

    Combine the first five glaze ingredients; drizzle stripes over loaves. Sprinkle with nuts.

    Makes 4 loaves.
     

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