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Quick Bread Cranberry Squares

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Quick Bread Cranberry Squares
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Quick Bread Cranberry Squares

Added by: on Jan 28th, 2014
A delicious
Rating:
5
Prep Time:
25 min
Cook Time:
40 min
Ready In:
1 h 5 min

Servings

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Original Recipe Yield: 12-16 servings (24-26 squares)
 

Ingredients:

    Cranberry Filling
  • 1-12 ounce package fresh or frozen cranberries
  • 1/2 cup dried cranberries
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie seasoning
  • teaspoon ⅛ kosher salt
  • 1 tablespoon vanilla extract
  • Carrot Spice Crust
  • 1 package Williams-Sonoma Quick Bread Mix (reserve 1 cup of bread mix for Crumble)
  • 1 stick unsalted butter, melted
  • 1 egg
  • Carrot Spice Crumble
  • 1 cup reserved quick bread mix
  • 1/2 cup rolled oats (oatmeal)
  • 1/4 cup all-purpose flour
  • cup ⅓ unsalted butter, softened
  • 1/4 cup sugar
Nutrition Facts
Quick Bread Cranberry Squares

Servings Per Recipe: 12

Amount Per Serving

Calories: 232

  • Total Fat: 16.3 g
  •     Saturated Fat: 8.8 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 47.4 mg
  • Sodium: 191.9 mg
  • Total Carbs: 20.7 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 8.5 g
  • Protein: 2.6 g
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Directions:

1

Combine the 2 cranberries, cinnamon, pumpkin pie seasoning, salt & vanilla in a heavy saucepan. Bring the mixture to a boil over medium-high heat, then cover the pan & reduce the heat to low. THe cranberry filling is done once all the berries have popped, which takes about 10 minutes. Keep the cranberry mixture covered for an additional 10 minutes to allow the dried cranberries to plump, Set aside.

2

Divide the quick bread mix into 2 bowls.

3

To make the crust, combine the larger amount of bread mix, the melted butter & the egg. Whisk or stir until smooth. Spray a 9-inch square baking pan with nonstick cooking spray. Transfer the crust dough to the baking pan. Using your fingers, evenly press the dough in the pan.

4

Preheat your oven to 350˚.

5

Pour the cranberry filling over the crust, spreading evenly with a spatula.

6

Using a pastry blender, mix together the crumble ingredients. Spoon the crumble over the cranberry filling. Bake for 40 minutes.

7

Let the squares cool completely. Cut into squares & serve

Cooks' note:
For this recipe, I used Williams-Sonoma’s Carrot Spice Quick Bread Mix. I have also used their pumpkin bread mix or their apple cider quick bread mix, & both are delicious with the cranberry filling…the only problem is both the pumpkin & apple cider quick bread mixes are seasonal & only sold in the fall & Holidays…I have not tried their lemon quick bread mix, but I am thinking that it would also be delicious with the cranberries…

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Ratings & Reviews:

Helen L

Helen L

By: Helen L on Jan 30th, 2014
Rating:
0
wow that look delicious

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