CRANBERRY ORANGE ALMOND QUICK BREAD
Steps:
- Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 258 calories, Fat 9g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 234mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.
CRANBERRY-ORANGE QUICK BREAD
This is my husband's very favorite quick bread I make, a great holiday gift, and is my most-requested at parties, especially around the holidays. It originally came from the Betty Crocker Cookbook, but I usually omit the nuts (although I love pecans with the cranberries) and have added a glaze onto it, which really seemed to give it that extra little zing. When I serve it for parties or brunches, I slice it, then cut the slices in half top to bottom; people seem satified with the smaller pieces (though they often go back for more!) and it serves more that way. I always try to keep a bag of cranberries in the freezer for just this recipe.
Provided by winkki
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Grease/spray bottom only of a 8x4 or 9x5 loaf pan.
- Combine flour, sugar, baking powder, salt, and baking soda Add margarine and mix until crumbly.
- Add peel, 3/4 c orange juice, and egg; stir until moistened Add cranberries and nuts.
- Pour batter (it will be thick) into pan and bake until a knife comes clean from the center.
- For a 8" loaf, about 75 min; for a 9" loaf, about 55-65 min at 350F (watch after about 50 min, depending on your oven).
- Loosen sides from pan, remove& cool completely.
- When cool, prepare glaze: combine 1 T orange juice, 1 c sifted powdered sugar, and enough extra OJ to drizzle.
- Drizzle over top of loaf and enjoy!
ORANGE CRANBERRY BREAD RECIPE (VIDEO)
Easy orange cranberry bread for the holidays with simple glaze!
Provided by tatyanaseverydayfood
Categories Dessert
Number Of Ingredients 14
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.
Nutrition Facts : Calories 356 kcal, Carbohydrate 56 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 72 mg, Sodium 175 mg, Fiber 2 g, Sugar 35 g, UnsaturatedFat 4 g, ServingSize 1 serving
ALMOND & CRANBERRY COCONUT BREAD
Here's an all-around great bread for any season. The red bursts of cranberry lend every slice extra appeal for Christmastime. -Rosemary Johnson, Irondale, Alabama
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- Place coconut and almonds in an ungreased 15x10x1-in. pan. Bake at 350° for 10-15 minutes or until lightly toasted, stirring occasionally. Cool., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and extract until blended. Combine the flour, baking powder, salt and baking soda. Add to the creamed mixture alternately with cream of coconut, beating well after each addition. Fold in the cranberries, coconut and almonds., Transfer to two greased and floured 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 273 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 176mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
APRICOT, ORANGE, CRANBERRY BREAD
Steps:
- Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
- Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
- Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
- Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.
OATMEAL CRANBERRY COOKIES
Soft and chewy Healthy Oatmeal Cranberry Cookies are studded with bright red cranberries, cinnamon and orange zest. Made in one bowl and ready in 30 minutes, no chill gluten free cookies are perfect for holiday dessert trays, gifting or cookie exchanges.
Provided by Olena Osipov
Categories Dessert
Time 27m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat.
- In a large mixing bowl, beat the eggs for a few minutes with a whisk. You can also use a mixer.
- Add sugar and whisk vigorously for another 2 minutes. Add coconut oil, orange zest, vanilla extract, baking soda, cinnamon and salt; whisk until combined. Stir in oats and almond flour until combined. Then stir in cranberries and white chocolate chips.
- Using a cookie dough scoop, scoop dough, place on prepared baking sheet 1" apart (cookies do not spread much) and flatten with fingers into a cookie shape, about 1" thick. Bake for 13 minutes or until cookies start to turn golden brown.
- Remove from the oven, cool on the sheet for 15 minutes before transferring to a wire rack to cool off for another 30 minutes. Cooling prevents cookies from crumbling.
Nutrition Facts : ServingSize 1 cookie, Calories 204 kcal, Sugar 5 g, Sodium 94 mg, Fat 15 g, SaturatedFat 7 g, Carbohydrate 15 g, Fiber 3 g, Protein 5 g, Cholesterol 24 mg
CRANBERRY ORANGE BREAD
Cranberries are beautifully tangy, not too sweet, and always look gorgeous. They're also the perfect ingredient for a colorful homemade loaf of quick bread. Together with the sweet scent of oranges, you're in for a festive treat that's just perfect with coffee or tea! So treat yourself to my cranberry orange bread.
Provided by Imma
Number Of Ingredients 13
Steps:
- Preheat the oven to 350℉/177℃. Spray a 9x5 loaf pan with baking spray. Set aside.
- Combine the Greek yogurt, melted butter, orange juice, eggs, vanilla, and sugar in a large mixing bowl. Whip on medium speed for a few minutes until the eggs are completely incorporated.
- Combine the dry ingredients-flour, baking powder, soda, orange zest, and salt in a separate bowl. Then sift the dry ingredients into the batter, mixing it on medium speed for around 30-60 seconds, or just until the flour is incorporated. Do not overmix the batter.
- Next, fold in fresh cranberries and almonds until thoroughly combined.
- Pour the cranberry orange batter into a greased loaf pan and bake in the preheated oven for 50-60 minutes or until an inserted toothpick comes out clean; the sides will be a rich, golden brown color. Take the bread from the oven when it's done and cool on a wire rack for about 30 minutes.
- For a super easy orange glaze, juice the large orange used earlier for the orange zest. Put 3-4 tablespoons into a mixing bowl and add the confectioner's sugar. Then whisk in the orange zest until a smooth glaze forms. If you'd like a thicker glaze, add more sugar; for a thinner glaze, add more orange juice.
- Drizzle the prepared glaze over the cooled cranberry loaf. You can store it well-wrapped in plastic at room temperature.
Nutrition Facts : ServingSize 1 slice, Calories 320 kcal, Carbohydrate 53 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 198 mg, Fiber 2 g, Sugar 28 g
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5/5 (7)Category SnacksCuisine SeasonalTotal Time 1 hr
- In medium bowl combine almond flour, tapioca flour, baking soda, baking powder, salt, cinnamon and orange zest; set aside.
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- In a large mixing bowl, whisk together flour, salt, yeast and orange zest. Whisk together. Add dried cranberries and almonds, stir. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.
- Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
- Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes.
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Ratings 5Category DessertCuisine AmericanTotal Time 1 hr 35 mins
- Combine gluten-free flour, sugar, almond flour, orange zest, baking powder, salt in a large bowl, stir well and set aside. In a medium bowl, mix orange juice, oil, flaxseeds, almond flavor. Add wet mixture to dry mixture. Fold in cranberries.
- Scoop batter into prepared pan and bake for 1 hour and 15 minutes or until golden and toothpick inserted into the center comes out clean. Cool in the pan for about 10 minutes then remove to wire rack to cool completely.
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5/5 (21)Total Time 55 minsCuisine AmericanCalories 248 per serving
- Preheat oven to 350 degrees F. Line an 8 1/2 x 4 ½ loaf pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, cinnamon and salt.
- In a separate large bowl, whisk together wet ingredients: eggs, honey, melted coconut oil, orange juice, orange zest and almond extract. IMPORTANT: make sure your coconut oil is melted and cooled otherwise it will become clumpy. This goes with your eggs too -- it’s best to run them under very warm water for 1 minute to bring them to room temperature before baking.
- Add dry ingredients to wet ingredients and mix well with a wooden spoon to combine. Fold in diced cranberries and walnuts. Add batter into prepared loaf pan and spread out evenly, smoothing the top. Bake for 40-50 minutes until a tester comes out clean. Allow loaf to cool completely in the pan before removing.
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- Preheat the oven to 350F. Mix the Ground Flax with Water in a small bowl, and set aside to let thicken for 5 minutes. Once thickened, add in the Coconut Milk, Vanilla, Coconut Sugar, Applesauce, ACV, and Orange Zest, whisking until well-combined.
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