Best 3 Hazelnut Raisin Corn Bread Recipes
Indulge in the delightful flavors of Hazelnut Raisin Cornbread, a delectable treat that combines the nutty aroma of hazelnuts, the sweetness of raisins, and the rustic charm of cornmeal. This delectable bread is a harmonious blend of textures, with a tender, moist crumb contrasted by the crunchy hazelnuts and chewy raisins. Perfect for breakfast, brunch, or as an afternoon snack, this versatile bread can be enjoyed on its own or paired with your favorite spread.
From the classic Southern-style cornbread to the sweet and nutty Cranberry Orange Cornbread, this article offers a diverse collection of cornbread recipes that cater to every taste preference. Whether you prefer a traditional recipe or one with a modern twist, this comprehensive guide has it all. Embark on a culinary journey as you explore the delightful world of cornbread, discovering new favorites along the way.
RAISIN NUT BREAD
This easy to make bread is packed with raisins and walnuts. It's a great in the morning, with tea or for dessert.
Provided by sal
Categories Bread Quick Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. In a separate bowl, beat together egg, applesauce and butter. Stir applesauce mixture into flour mixture just until combined. Fold in walnuts and raisins; pour batter into prepared loaf pan.
- Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow to cool before slicing.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 39.3 g, Cholesterol 23.1 mg, Fat 11.8 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 164.8 mg, Sugar 13.6 g
HAZELNUT-RAISIN CORN BREAD
I entered the corn recipe contest at the 1998 Iowa State Fair. I improvised with a banana nut bread recipe I had. I replaced the bananas with cream-style corn and used hazelnuts instead of pecans. I won both the blue ribbon and the overall ribbon!
Provided by Allrecipes Member
Time 1h20m
Yield 16
Number Of Ingredients 10
Steps:
- Place the raisins in a bowl; add boiling water. Cover and let stand for 10 minutes; drain. In a large mixing bowl, cream butter and sugar; add eggs. Combine the flour, baking soda and salt; add to creamed mixture. Stir in the corn, nuts and raisins.
- Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 38.1 g, Cholesterol 38.5 mg, Fat 8.9 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 4 g, Sodium 218.4 mg, Sugar 17.6 g
ROASTED HAZELNUT RAISIN WHOLE GRAIN WHEAT BREAD - DIRECT METHOD
This is a short-cut method to my all time favorite bread. The loaves are light and very flavorful. Do not skip the autolzye or resting period or kneading time will greatly increase. This is a combination of methods and recipes by Jeffery Hamelman and Peter Reinhart.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 2h15m
Yield 2 medium loaves, 32 serving(s)
Number Of Ingredients 8
Steps:
- Mix the flour and water either by hand or mixer until all of the flour is wetted. Cover and let that sit at room temperature for 1 hour.
- Roast hazelnuts at 375F for 14 minutes. Cool and remove skins by rubbing the hazelnuts between your hands. Crush the nuts roughly or leave whole.
- Add salt and yeast, butter and honey and knead for 5 minutes.
- Add nuts and raisins and knead for about 3 more minutes to mix them in uniformly.
- Remove dough and place in a straight-sided clear container noting the level of the dough.
- Cover with oiled plastic wrap and let rise until doubled in volume. After 20 minutes, remove the dough and stretch and fold it as you would a letter from top to bottom and side to side. Return to the container.
- Divide the dough into 2 pieces and roll each piece until the length is about 8 inches each. Place each into 8" x 4" loaf pans sprayed with oil.
- Preheat oven to 375°F.
- Cover the pans with oiled plastic wrap and let rise until risen 1 1/2 times the volume or 1/2 inch above the pan tops.
- Bake for 15 minutes and rotate the loaves for even baking.
- After 35 to 45 minutes (total) check the temperature. Remove when the loaves are 195 F to 205°F.
- Tip the loaves out onto racks and let cool to room temperature.
Nutrition Facts : Calories 111, Fat 3.4, SaturatedFat 0.5, Cholesterol 0.9, Sodium 150, Carbohydrate 18.7, Fiber 2.7, Sugar 3.8, Protein 3.4
Tips:
- For a sweeter cornbread, use 1 cup of sugar instead of 1/2 cup.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- To toast the hazelnuts, spread them on a baking sheet and bake at 350 degrees Fahrenheit for 10-15 minutes, or until they are golden brown and fragrant.
- Be sure to grease the cornbread pan well before pouring in the batter. This will help prevent the cornbread from sticking.
- To test if the cornbread is done, insert a toothpick into the center. If it comes out clean, the cornbread is done. If it comes out with batter attached, bake for a few minutes longer.
- Let the cornbread cool for 10 minutes before serving.
Conclusion:
Hazelnut raisin cornbread is a delicious and easy-to-make bread that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover cornmeal and hazelnuts. The bread is moist and flavorful, and the raisins add a touch of sweetness. This bread is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
