Christmas Cranberry Orange Loaf Food

CRANBERRY ORANGE LOAF

Steps:

• Grate rind from orange, squeeze juice into liquid measure, add enough water to make 3/4 cup.
• Set aside.
• In large bowl, whisk flour, sugar, baking powder, baking soda, salt and orange rind; stir in cranberries.
• In small bowl, whisk together egg, butter and orange juice; stir into flour mixture just until blended.
• Spread in greased 9x5 Loaf pan.
• Bake in centre of 350F oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean.
• Let cool in pan for 10 minutes, turn out onto rack and let cool completely.
• (Make-ahead, store at room temperature for up to 2 days or over-wrap with heavy-duty foil and freeze for up to 2 weeks.).

CRANBERRY ORANGE LOAF

Steps:

• Combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat egg; add orange juice, peel, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries and nuts. Spoon into a greased 9x5-in. loaf pan or two 5x2-1/2x2-in. mini-loaf pans. Bake at 325° for 1 hour or until bread tests done. Cool in pan for 10 minutes before removing to a wire rack.

CHRISTMAS CRANBERRY MINI LOAF GIFT BREAD RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Grease 3 mini loaf pans.
• In large bowl, mix together flour, baking powder, cinnamon, and salt.
• Cut butter into thin slices and add to bowl. Break butter into mixture with fingers until mixture is crumbly.
• Stir in the brown sugar.
• Add chopped cranberries, milk, and eggs and stir. The batter should be thick, but not dry. If necessary, add more milk, a tablespoon at a time.
• Scrape batter into the greased mini loaf pans. Bake for 1 hour or until done.
• Turn loaves out and let cool on rack.
• In small bowl, mix the confectioners' sugar with a small amount of water to make the icing.
• Drizzle icing over the breads. Let icing harden before moving the breads.
• Serve and enjoy.

ORANGE CRANBERRY BREAD RECIPE (VIDEO)

Steps:

• Preheat the oven to 350F/177C. Line an 8-inch (20-cm) loaf pan with parchment paper and spray the sides with baking spray.
• In a large mixing bowl, combine the Greek yogurt, melted butter, lemon or orange juice, eggs, vanilla and sugar. Mix on medium speed for a few minutes, until the eggs are well beaten. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into batter, then mix in on medium speed for 30 seconds to 1 minute, just until the flour is incorporated. Do not over mix the batter.
• Next, fold in the zest of 1 large orange and the fresh cranberries (see my notes in the post above for instructions for using frozen or dried berries).
• Transfer the orange cranberry batter into the prepared loaf pan. Bake in the preheated oven for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. The sides will be a rich, golden brown color. Remove the loaf from the pan once it's done baking and cool on a wire rack.
• For the easy orange glaze, juice the large orange used for orange zest earlier. Add about 3 to 4 tablespoons into a mixing bowl and add the confectioner's sugar. Add the orange zest and whisk until a smooth glaze forms. For a thicker glaze, add more sugar; for a thinner glaze, add more orange juice.
• Spoon the prepared glaze over the cooled cranberry loaf; cool for about 30 minutes before glazing. Once bread is cooled, store it well-wrapped in plastic at room temperature.

CRANBERRY BREAD

Steps:

• Preheat the oven to 350 degrees and butter and flour an 8x4 inch loaf pan.
• In a stand mixer cream your butter and sugar until light and fluffy, about 2-3 minutes then add in the vanilla and eggs until fully combined.
• In a separate bowl sift together the flour and baking powder before adding it into the stand mixer on low speed, alternating with the milk until just combined.
• Stir the cranberries in by hand until just combined and pour into the pan and bake for 60 minutes until a toothpick comes out clean.

CRANBERRY ORANGE LOAF

Steps:

• Preheat the oven to 350F degrees. Line a 9x3x5 inch loaf pan with parchment paper, or grease and flour.
• In a large bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
• In a separate large bowl using a hand-held or stand electric mixer, beat together the butter, oil and sugars on medium speed until combined (about 2 minutes). Add in the vanilla and eggs and continue beating (about 30 more seconds).
• Turn off the mixer and stir in the fresh orange juice, orange zest & sour cream. Then very carefully fold in the flour mixture until almost combined, followed by the buttermilk and cranberries using a large wooden spoon or rubber spatula. Only fold the batter together until it looks just combined - having a few lumps in the batter is ok.
• Pour/spoon the batter into your prepared loaf pan and bake for 50 minutes to 1 hour, or unit an inserted toothpick comes out clean. Allow to cool completely in the loaf pan.
• Once cooled make the glaze. Whisk together the fresh orange juice and the sifted icing sugar together until no lumps remain. Remove the loaf from its pan, and drizzle the glaze over top.

EASY ONE-BOWL CRANBERRY ORANGE LOAF

Steps:

• Preheat oven to 350F (regular bake setting/not fan assisted), with rack in the centre of the oven. Grease a 9x5-inch loaf pan and set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into 4 pieces and add to the dry ingredients. Using your fingertips, rub the cold butter into the flour mixture, breaking it up as you go, until you have an evenly crumbly mixture resembling corn meal.
• Remove the zest from the orange and set aside for now. In a 2-cup measuring cup, add the juice from the orange. Add enough water to the measuring cup to fill up to the 3/4 cup mark. add the orange zest and the well beaten egg to the measuring cup and stir to combine. Pour the orange juice mixture all at once into the dry ingredients. Using a wooden spoon, mix together just enough to dampen all the flour. Gently stir in the cranberries. (I like to dust frozen cranberries with a tiny bit of flour before adding to the dough).
• Spoon the batter into a greased 9x5-inch loaf pan and bake in preheated oven for about 1 hour, or until a tester inserted in the centre comes out clean. (Starting with frozen cranberries may need a few extra minutes of baking. Also note that darker pans will bake more quickly. So watch closely near the end of baking, but don't be afraid to bake a little longer, if needed).
• Allow the loaf to cool in the pan for 10 minutes, then run a knife around the side of the pan and turn out/remove from pan and allow to cool completely on a wire rack to cool completely.
• Once cooled completely, prepare glaze by stirring together the glaze ingredients until smooth. Place a piece of waxed paper or paper towel under the cooling rack to catch drips, then spoon the glaze over the cooled loaf, spooning it onto the top and letting it run down the side. Allow to stand until the glaze sets (about 30 minutes) before slicing.

CRANBERRY ORANGE LOAF

Steps:

• First bowl: Combine butter, sugar and egg. Beat until smooth. Stir in juice.
• Second bowl: Measure dry ingredients. Stir in orange rind, cranberries and nuts. Add to batter stirring just until moistened. Put into a greased 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour.

CRANBERRY ORANGE LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
• In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
• Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

ORANGE CRANBERRY LOAF RECIPE - (4.5/5)

Steps:

• Preheat oven to 325°F. Grease the bottom of 8 inch loaf pan and add a piece of parchment, enough so that it sticks out over the sides of the pan. Combine the flour, baking powder and salt, set aside. In another bowl, combine yogurt, eggs, sugar, orange zest, olive oil, orange juice and vanilla sugar. Add in the 1 cup of cranberries, combine, pour batter into the pan. Add the extra cranberries on top of loaf. Bake for about 1 hour, or until browned on top and cooked through. Make the glaze by mixing the powdered sugar and orange juice. Drizzle over the warm cake. *Make sure when you buy yogurt its plain yogurt made with only simple ingredients, like cream, milk and bacterial cultures, anything else is not real yogurt. Homemade is best but not always an option. Tip: Try rolling the cranberries in flour before putting them in the mix. It's supposed to work with blueberries too.

CRANBERRY ORANGE LOAF WITH ORANGE GLAZE (EGGLESS)

Steps:

• Grease a 9x5-inch loaf pan with oil or oil spray. Line it with parchment paper. Preheat the oven to 350° F/ 180° C.
• Add 1 cup cranberries in a bowl (reserve some for topping the batter). Coat cranberries with 1/2 teaspoon of all-purpose flour. Set aside.
• Sift all-purpose flour, baking powder, baking soda, and salt in a mixing bowl. Whisk well and set aside. Sift 2-3 times for a lighter and airy cake.
• In another mixing bowl, add yogurt and castor sugar. Whisk until well blended.
• Add oil, orange juice, vanilla extract, and orange zest.
• Whisk until everything is well combined.
• Pour the wet ingredients into the dry ingredients. Mix just until combined and no more flour pockets are visible.
• Do not over mix, or you will end up with a pretty dense cake. A few lumps are okay in the batter.
• Add the coated cranberries to the batter and fold gently.
• Transfer the batter to a prepared pan. Smooth the surface using a spatula.
• Tap the pan to remove air bubbles. Top the batter with reserved cranberries.
• Bake at 350° F/ 180° C for about 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
• Let the loaf cool in the pan for 10 minutes. Loosen the edges with a butter knife. Then transfer to a wire rack and let it cool down completely.
• In a mixing bowl, sift 1 cup icing sugar, add 1 tablespoon orange juice, 1 tablespoon melted butter, 1 teaspoon orange zest. Whisk well until you have a smooth and pourable consistency. I added a little over 2 tablespoons of orange juice to adjust the consistency.
• If it is too runny, add more icing sugar. If it is too thick, thin it out with a few teaspoons of orange juice.

ORANGE CRANBERRY LOAF CAKE

Steps:

• Heat oven to 180ºC (160ºC fan). Grease and line a 2lb loaf tin with greaseproof paper.
• Cream the butter and sugar together until smooth (by hand or electric mixer).
• Add the eggs one at a time and beat in well after each addition.
• Sift in half the flour along with the bicarbonate of soda and salt then mix until just fully combined.
• Add in the orange zest and juice, vanilla extract and the milk then stir again to combine.
• Sift in the remaining flour and add the fresh or dried cranberries. Stir again until just combined.
• Pour the mixture into the lined loaf tin.
• Thinly slice the leftover orange half into slices and add three to the top along with a few fresh cranberries. Do not use any cranberries for decoration if using dried.
• Bake for 50 minutes until golden brown and until a skewer inserted in the middle comes out clean. If the cake looks like it is browning too quickly, you can lightly cover the top with foil.
• Allow to cool in the tin for at least 10 minutes before turning out. To serve, cut into thick slices and serve warm or at room temperature.