CRANBERRY-ORANGE LOAVES
Spread the love and pass around the holiday sweet bread. Cranberries and oranges go perfectly together.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Yield Makes 12 2 1/2-by-4 1/2-inch loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour 12 2 1/2-by-4 1/2-inch loaf pans. Whisk together flour, baking powder, and salt. In another bowl, mix together milk and 1/2 cup juice. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes. Add zest, then eggs, one at a time, beating well and scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with milk mixture; beat until combined. Fold in cranberries.
- Transfer batter to prepared pans and bake until a skewer inserted in center comes out with a few moist crumbs, 45 to 50 minutes. Let cool in pans on a wire rack set in a rimmed baking sheet, 30 minutes. Remove loaves from pans and let cool completely on rack.
- Whisk confectioners' sugar and remaining 2 tablespoons juice to make glaze. Drizzle over loaves and let stand until set. (Store in airtight containers, 3 days, or freeze unglazed, 3 weeks.)
Nutrition Facts : Calories 285 g, Fat 9 g, Fiber 1 g, Protein 3 g, SaturatedFat 5 g
CRANBERRY BREAD RECIPE
Warm up the weekend with our Cranberry Bread Recipe. This Cranberry Bread Recipe is just the right amount of sweet thanks to the orange juice.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Combine flour, sugars and baking powder. Whisk egg, orange juice and oil in large bowl until blended. Add flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cranberries and nuts.
- Pour into greased and floured 9x5-inch loaf pan.
- Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Remove bread from pan to wire rack; cool completely.
Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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!
CRANBERRY ORANGE QUICKBREAD
Anne Burrell's cranberry orange quickbread from Food Network is a delicious holiday hostess gift.
Provided by Anne Burrell
Categories dessert
Time 1h45m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries.
- Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking.
- When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting.
- Yummy!
CRANBERRY ORANGE BREAD
I made these little bread loaves to give to neighbors this Christmas and thought I would share with you. I started out with a basic cake-type bread recipe and altered it to suit my needs. This bread has a great orange taste; with dried orange-flavored craisins bursting with flavor on the inside.
Provided by CookWannaBe
Categories Quick Breads
Time 1h
Yield 2 loaves, 10 serving(s)
Number Of Ingredients 13
Steps:
- Mix together Craisins, vegetable oil, sugar, vanilla, milk, orange juice and eggs (& orange peel, if used, at this point) in a large bowl by hand.
- Stir in remaining ingredients until blended well.
- Place batter into well-greased loaf pans; dividing equally.
- Bake in a pre-heated 350 degree oven for approximately 45-60 depending on the size of the pans used. Loaves are done when toothpick inserted into the middle of the loaf comes out clean. Do not over-bake.
- Take out of oven and cool on a wire rack for 10 minutes before removing from pan.
- Loaves may be wrapped and stored in refrigerator for up to 10-days.
- Each batch makes two regular bread-pan size loaves OR five mini-loaf pan size (14.5cm x 8.4cm x 4.7cm by handi-foil brand).
Nutrition Facts : Calories 487.4, Fat 17.4, SaturatedFat 2.7, Cholesterol 85.4, Sodium 535.1, Carbohydrate 77.6, Fiber 2, Sugar 45.9, Protein 6.7
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
CRANBERRY-ORANGE NUT BREAD
Make and share this Cranberry-Orange Nut Bread recipe from Food.com.
Provided by southern chef in lo
Categories Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease bottom of 9 x 5 x 3-inch loaf pan.
- Combine flour, sugar, baking powder, salt, and baking soda; cut in the butter until crumbly.
- Add orange peel, orange juice and egg, and stir just until moistened.
- Mix in cranberries and nuts; pour into prepared pan and bake 55 to 65 minutes, or until wooden toothpick inserted in center comes out clean.
- Cool completely before cutting.
CRANBERRY ORANGE ZUCCHINI BREAD
This cranberry orange zucchini bread recipe is super easy, moist, and full of festive flavors. The orange juice in the recipe gives the bread a slight tartness that balances out the sweetness of the bread. This recipe is perfect for any fall gathering or to have as a snack!
Provided by Ben Rayl
Categories Breakfast Cake Dessert
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 F (175 C) and grease two baking pans, line the bottoms with baking paper, then grease the paper.
- In a bowl, sift together the flour, cinnamon, ginger, baking powder, baking soda, and salt.
- In another bowl, beat together the eggs, vanilla, sugars, oil and orange peel.
- Gradually add the flour mixture to the creamed mixture, alternating with the orange juice, mixing just enough to combine after each addition.
- In a small bowl, toss the cranberries together with the 1 tbsp of flour, to coat them.
- Stir in the zucchini and the floured cranberries, then pour the mixture into the prepared baking pans.
- Bake for about 55 minutes, or until a toothpick test comes out clean, let cool in pans for about 10 minutes before removing to wire racks to cool completely.
CRANBERRY ORANGE QUICKBREAD
Steps:
- Preheat the oven to 350 degrees F.
- In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries.
- Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking.
- When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting.
- Yummy!
CRANBERRY ORANGE OATMEAL BREAD
This Cranberry Orange Oatmeal Bread is the perfect easy-to-make coffee break snack!
Provided by Chrissie Baker (thebusybaker.ca)
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- Add the flour, oats, sugar, baking powder, baking soda, sea salt and cinnamon to a large bowl and whisk until combined.
- To a separate bowl, add the milk, canola oil, orange zest and eggs and whisk together until well combined.
- Add the fresh or frozen cranberries to the flour mixture and toss very well to coat. Don't skip this step! Adding the fruit to the dry ingredients will help prevent them from sinking to the bottom of the loaf as it bakes. It will also make sure the batter isn't discoloured by any berries that aren't completely dry or may be releasing some of their juices before baking.
- Add the milk mixture to the flour mixture and fold them together with a rubber spatula just until no streaks of flour remain.
- Grease a large loaf pan with some butter or vegetable oil spray. I love to use my Misto Oil Sprayer (affiliate linfor this job since it gives you the flexibility of a conventional oil spray without all the harmful propellants they contain.
- Pour the batter into the greased loaf pan and smooth out the top as much as you can. Place a few orange slices on top of the batter (if you wisbefore baking.
- Bake the loaf for 60-65 minutes at 350 degrees Fahrenheit, or until it's reached a delicious golden colour and a toothpick inserted into the loaf comes out clean.
- Let the loaf cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.
- Enjoy with your favourite cup of coffee or tea for a delicious cool weather snack!
Nutrition Facts : ServingSize 1 loaf, Calories 3231 kcal, Carbohydrate 475 g, Protein 55 g, Fat 129 g, SaturatedFat 12 g, Cholesterol 331 mg, Sodium 1348 mg, Fiber 21 g, Sugar 216 g
CRANBERRY-ORANGE BREAD
Nice for the holidays. Fall is a great time to make nut breads, they freeze well, and make excellent hostess gifts.
Provided by PalatablePastime
Categories Quick Breads
Time 1h10m
Yield 20 slices, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Grease a 9x5-inch loaf pan and have it ready.
- In a mixing bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- In another small bowl, beat eggs lightly with a whisk or fork, then stir in melted butter, orange peel, and orange juice.
- Add the wet mixture to the flour mix, and stir with a spoon until the batter is just mixed, then fold in the cranberries and walnuts (batter will be stiff).
- Pour the batter into the loaf pan and bake in the preheated oven for 55-60 minutes or until a toothpick inserted in the middle comes out fairly clean (a crumb or two can stick to it but you don't want wet batter).
- Cool in the pan on a wire rack for 10 minutes, then remove from the pan and finish cooling on the wire rack.
Nutrition Facts : Calories 131, Fat 3, SaturatedFat 1.6, Cholesterol 24.7, Sodium 154, Carbohydrate 24, Fiber 0.9, Sugar 11, Protein 2.4
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.
CRANBERRY ORANGE BREAD
I found this at Allrecipes.com and thought I would post it since I didn't find anything similar here. I love the flavors of cranberry and orange so this bread was a big hit with me even though it is a fairly dense bread. Since I didn't have enough dried cranberries, I added some dried apricots and it turned out nicely. I made french toast out of it as well and it was great. The bread machine makes this super easy.
Provided by Deepfreeze-27
Categories Yeast Breads
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
- If your machine has a fruit/nut signal, add the cranberries and nuts at the signal, or about 5 minutes before the kneading cycle has finished.
- Use the Sweet or Normal setting.
ORANGE BREAD
Steps:
- Preheat the oven to 350 degrees F. In a large mixing bowl, cream the butter and both sugars together with an electric mixer. Beat in the eggs, one at a time, then mix in the orange juice, vanilla, and orange zest. Add the flour, baking powder, salt, orange zest, and vanilla and mix together well. Generously butter and flour a 10 inch bundt pan and scoop the batter into it, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away from the pan and the center of the loaf springs back. Cool the pan on a rack for 10 minutes, then turn out onto a round platter. Sprinkle a little confectioners sugar over the top of the bread and serve warm or at room temperature, accompanied by small pots of cranberry butter.
CRANBERRY ORANGE BREAD
This cranberry orange bread is great for breakfast or a snack. You can also make muffins; just spoon the batter into greased muffin cups and bake at 375 degrees F (190 C) for 15 to 20 minutes.
Provided by LaurasFaves
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
- Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 48.2 g, Cholesterol 38.5 mg, Fat 11.5 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 4.3 g, Sodium 439 mg, Sugar 21.6 g
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