Time 35m Yield 4 loaves. Number Of Ingredients 10 Steps:
In a bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. , Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in cranberry sauce and blueberries. Pour into four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Time 45m Yield 8 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease eight 2 1/2x3 1/2-inch mini loaf pans. Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries. Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Divide and spread batter evenly between the 8 prepared pans. Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 30 minutes.
Time 35m Yield 32 Number Of Ingredients 10 Steps:
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in cranberry sauce and blueberries. Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Time 50m Yield 16 mini loaves, 16 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees. Prepare 16 mini loaf pans with cooking spray and flour; set aside. (Note: I use petite loaf pans with capacity for 9 loaves, size 2 1/2 x 3 3/8 x 1 1/2 in; or use the mini loaf pan with capacity for 6 loaves, size 4 1/2 x 2 1/2 x 1 1/2 in, from Wilton Brand that you can buy at any local arts and crafts store). In a mixing bowl, combine flour, blueberries, sugar, baking powder, lemon peel, and salt; set aside. In another mixing bowl, combine applesauce, whole eggs, oil, and milk. Mix with the flour mixture. Beat egg whites and fold into dry and wet mixtures, stirring until moistened. Spoon each loaf pan with three ounces batter or about half cup of batter. Bake for 20-25 minutes, or until tops are browned. Note: Calories 209 and 3.7 Weight Watchers points.
Time 55m Yield 2 loaves (6 slices each). Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a large bowl, combine flours, sugar, salt and baking soda. In a small bowl, whisk egg, orange juice, oil and orange zest. Stir into dry ingredients just until moistened. Fold in blueberries and pecans., Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.
Time 1h20m Yield 2 loaves Number Of Ingredients 10 Steps:
Combine flour, cinnamon, baking soda, and salt; set aside. In large bowl, combine oil, eggs, and sugar; mix well. Gradually add dry ingredients to creamed mixture, stirring until just moistened. Stir in berries and nuts. Spoon mixture into 2 greased and floured loaf pans. Bake 1 hour at 350 degrees or until done. Cool in pans 10 minutes; remove to wire rack; cool completely. **Testfor doneness-toothpick in center of bread comes out clean.
