Cranberry Orange Almond Quick Bread Food

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.

CRANBERRY ORANGE QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
• In a large bowl, stir together the flour, baking powder, baking soda, salt, and white sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or large measuring cup, whisk together the eggs, milk, sour cream, vanilla and orange extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.

CRANBERRY ORANGE ALMOND BREAD

Steps:

• preheat oven to 350.
• cream butter, sugar and vanilla mix in zest, eggs, and orange juice.
• combine dry ingredients and fold in butter mixture.
• fold in berries and almonds.
• bake in loaf pan for 1 hr until toothpick inserted in center comes out clean.

RUSTIC CRANBERRY & ORANGE BREAD

Steps:

• In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover; let rise at room temperature 1 hour., Punch down dough. Turn onto a lightly floured surface. Pat into a 9-in. square. Fold dough into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl, turning once to grease top. Cover; let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface; knead in cranberries and orange zest. Shape into a 6-in. round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover; let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake until deep golden brown, 25-30 minutes longer. Remove loaf to a wire rack to cool.

CRANBERRY ORANGE QUICK BREAD (FIVE ROSES FLOUR - 1967)

Steps:

• Stir flour, sugar, baking powder, baking soda and salt together.
• Cut in butter until mixture resembles coarse cornmeal.
• Combine orange juice and grated rind with well beaten eggs.
• Pour all at once into dry ingredients, mixing just enough to dampen.
• Dust chopped cranberries and cherries with a tablespoon of flour, carefully fold into batter Spoon into a well buttered 1 1/2 quart casserole.
• Sprinkle a few floured whole cranberries over top of batter.
• Bake in a moderate oven,350 degrees about 1 hour or until toothpick inserted in centre comes out clean.
• Cool in casserole 10 minutes, then remove.
• Store overnight for easy slicing.
• Frost with confectioner's frosting, (sift 2 cups icing sugar, very slowly add boiling water, a tablespoon at a time, until right spreading consistency, spread on slightly cooled bread).
• Also delicious sliced with butter or toasted under broiler, spread with butter and sprinkled with cheddar.