Best Peanut Butter And Cranberry Molasses Bread Recipes
PEANUT BUTTER AND CRANBERRY MOLASSES BREAD
I love this loaf. It is dense, moist, and flavorful. We ate it stand alone with tea and coffee, but it is lovely with devonshire cream. I would also serve this as a dessert loaf one of two ways. American Way: Ice Cream and Whipped Cream British Way: A Generous Spoonful of Warm Vanilla Pudding over a Slice Either way you dish it, your family will love this sweet loaf.
Provided by Tiffany Bannworth @MissAnubis
Categories Cakes
Number Of Ingredients 13
Steps:
- In a mixing bowl, place all dry ingredients, save brown sugar. Sift twice.
- In a different mixing bowl, beat sugar and butter for 2 minutes.
- Add eggs and vanilla and beat an additional minute.
- Add wet to dry. Then beat. While beat add molasses.
- Add peanut butter and cranberry sauce. Beat for 2 minutes.
- Fold in peanut butter chips.
- If any additional moisture is needed, add a spoonful of milk at a time.
- Pour into a greased loaf pan.
- Place in oven of 350F. Bake until toothpick comes out clean or about 45 minutes.
CHEWY PEANUT BUTTER CRANBERRY BARS
This recipe is a variation from a old 4-H project book. I have been making them for years! I always, always, always have people asking me to make these! Great snack for road trips! I use no-sugar-added peanut butter.
Provided by e.oliver365
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
- Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 42.8 g, Fat 13.2 g, Fiber 3.5 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 141.6 mg, Sugar 22.2 g
CRANBERRY MOLASSES CAKE WITH SWEET BUTTER SAUCE
This classic cranberry molasses cake, served warm with sweet butter sauce and a scoop of vanilla ice cream, is an extra-special treat for a holiday or really any night of the week.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 20
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat eggs, 3/4 cup sugar, the molasses and water with whisk. In medium bowl, mix flour, salt and baking soda. Stir flour mixture into liquid mixture just until moistened; fold in cranberries. Pour mixture in pan.
- Bake 37 to 42 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
- In 2-quart saucepan, heat Sweet Butter Sauce ingredients to simmering over medium heat, stirring constantly, until slightly thickened and sugar is dissolved.
- Spray edge of sharp knife with cooking spray; cut warm cake into 5 rows by 4 rows. Serve cake with warm butter sauce.
Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 0 g
PEANUT BUTTER MOLASSES COOKIES
These peanut butter cookies stay nice and soft. They have an unusual spice cookie taste.
Provided by Susan Kaman
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the butter, peanut butter and 1/2 cup white sugar until smooth. Stir in the honey, molasses, egg and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, cinnamon and ginger. Stir the dry ingredients into the molasses mixture until well blended. Roll dough into walnut sized balls and roll the balls in the remaining 1/2 cup of sugar. Place cookies 2 inches apart onto the prepared cookie sheets. Press a criss cross into the top with a fork.
- Bake for 8 to 10 minutes in the preheated oven. Cool on the baking sheet for 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 76.6 calories, Carbohydrate 13.2 g, Cholesterol 8.6 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 67.7 mg, Sugar 9 g
STICKY CRANBERRY GINGERBREAD
Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.
Provided by Melissa Clark
Categories cakes, cookies and bars, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
- In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
- In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
- In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
- Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 4 grams, Carbohydrate 69 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 0 grams
MOLASSES WHEAT BREAD
There are many good recipes for healthy whole-wheat breads, but all yeast versions take several hours to make. This quick bread uses baking powder and soda to leaven it instead. It is good for sandwiches, as a snack, or toasted with peanut butter or jam. If you need two loaves, freeze the extra bread for later use.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 10
Steps:
- Grind flax seeds in a spice mill or a clean coffee grinder until fine. Set aside. Heat oven to 375 degrees with rack in center. Lightly grease two 9-by-4 1/2-inch loaf pans with canola oil.
- In a large bowl, sift or whisk together whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt. Add canola oil, buttermilk, and molasses, and stir until well blended. Stir in wheat germ and reserved flax seeds. Divide batter evenly between the two prepared pans. Even out tops with a spatula.
- Bake until a cake tester inserted in the middle comes out clean, about 45 minutes. Remove from oven, and transfer to a cooling rack.
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