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5 Fresh takes on breads and spreads

Deanna Sletten has been writing for nearly 20 years for magazines and websites. She owns the blog Write Moms that shares information about freelance writing. Deanna is also the author of two fiction novels.

Delicious breads and toppings

Nothing feels more like home than bread baking in the oven or eating warm sweet bread covered in a mouth-watering spread. Whether you enjoy making bread from scratch or making a quick bread and spread, you will love the aroma and taste of these five delicious breads and spreads.

Cranberry nut bread

Cranberry nut bread with creamy orange spread

Ingredients:

  • 2 cups flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped cranberries
  • 3/4 cup chopped walnuts
  • 3/4 cup orange juice
  • 1/4 cup butter, melted
  • 1 egg, beaten
  • 1 tablespoon grated orange peel

Directions:

  1. Heat oven to 350 degrees F.
  2. Combine flour, salt, baking powder and baking soda in a large mixing bowl; add cranberries and walnuts and mix well.
  3. Combine orange juice, sugar, egg, melted butter and orange peel. Add to flour mixture and stir until well blended.
  4. Pour into a greased 9 x 5-inch loaf pan.
  5. Bake for 55 to 60 minutes.
  6. Cool in pan for 10 minutes and then remove and cool completely on wire rack. Serve with creamy orange spread.

Creamy orange spread

Creamy orange spread is perfect for almost any biscuits, breads or sweet breads.

Ingredients:

  • 8 ounces of cream cheese
  • 1/4 cup orange marmalade

Directions:

Cream together. Serve softened.

Easy chive bread and lemon butter spread

Ingredients:

  • 2 cans refrigerated buttermilk biscuits
  • 1/2 cup melted butter
  • 2 tablespoons chopped chives

Directions:

  1. Heat oven to 350 degrees F.
  2. Combine butter and chives.
  3. Separate biscuits; dip each biscuit in butter mixture.
  4. Arrange biscuits evenly in a 9 x 5 x 3-inch loaf pan.
  5. Bake for 50 to 55 minutes; place aluminum foil loosely over bread the last 15 minutes of baking so the top doesn't burn.
  6. Cool in pan for 10 minutes and then remove and cool on wire rack. Serve with lemon butter spread.

Lemon butter spread

This simple spread would taste delicious on biscuits, crescent rolls, breads and sweet breads.

Ingredients:

  • 1/2 cup (1 stick) butter, softened
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel

Directions:

  1. Cream butter in small bowl.
  2. Add lemon juice and lemon peel; cream together.
  3. Store in refrigerator when not in use.

Apple-walnut bread and honey butter spread

Ingredients:

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 2 eggs
  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 1-1/2 teaspoons vanilla
  • 1 tablespoon lemon juice
  • 2 cups apples, peeled and finely chopped
  • 2/3 cup chopped walnuts

Directions:

  1. Heat oven to 350° F.
  2. Combine flour, baking soda, baking powder, salt and cinnamon. Set aside.
  3. Cream together eggs, butter, sugar, vanilla and lemon juice in a large bowl.
  4. Stir flour mixture slowly into egg and butter mixture.
  5. Add apples and walnuts. Blend well.
  6. Pour into 2 greased bread loaf pans.
  7. Bake for 55 to 60 minutes. Let cool in pans for 10 minutes and then remove and cool on a wire rack. Serve with Honey-Butter Spread.

Honey-butter spread

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup honey

Directions:

  1. Beat butter until fluffy in a small mixing bowl.
  2. Add honey. Beat until blended
  3. Store in refrigerator when not in use.

Garlic and herb quick bread and butter-herb spread

Ingredients:

  • 2 cans refrigerated biscuits
  • 4 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 6 tablespoons Parmesan cheese, finely grated

Directions:

  1. Heat oven to 350 degrees F.
  2. Mix together melted butter, garlic powder, thyme and basil.
  3. Separate biscuits and place one row in the bottom of a 9 x 5 x 3-inch loaf pan. With a pastry brush, spread butter-herb mixture over biscuits and sprinkle with Parmesan cheese. Place another row of biscuits on top and repeat until the dough is almost to the top of the loaf pan.
  4. Bake for 55 to 60 minutes. Place a sheet of aluminum foil loosely over the bread the last 15 minutes of baking.
  5. Remove from pan after 10 minutes of cooling and cool on a wire rack.
  6. Serve with butter-herb spread.

Butter-herb spread

Ingredients:

  • 6 tablespoons butter, softened
  • 2 tablespoons minced parsley
  • 1 teaspoon minced onion
  • 2 teaspoons basil
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon black pepper

Directions:

Cream together butter with herbs. Refrigerate when not in use.

Orange-nut bread and cranberry spread

Ingredients:

  • 1-3/4 cups flour
  • 3/4 teaspoon salt
  • 2-1/2 teaspoons baking powder
  • 1/2 cup orange juice concentrate, thawed
  • 1/4 cup water
  • 1-1/4 cup sugar
  • 5 tablespoons butter, softened
  • 2 eggs
  • 1/2 cup toasted almonds, chopped
  • 1-1/2 teaspoons orange peel, grated

Directions:

  1. Heat oven to 350 degrees F.
  2. Cream together butter and sugar.
  3. Add eggs, water and orange juice concentrate. Mix well.
  4. Combine flour, salt and baking powder; mix into liquid mixture.
  5. Add grated orange peel and almonds. Mix well.
  6. Place in loaf pan that has been buttered and floured.
  7. Bake for 55 to 60 minutes. Cool for 5 minutes in pan and then remove and cool on wire rack. Serve with Cranberry Spread.

Cranberry spread

Ingredients:

  • 11 ounces cream cheese
  • 1 cup canned whole-berry cranberry sauce

Directions:

Blend cream cheese until creamy and stir in cranberries.

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