Cranberry Orange Cheese Bread Food

CRANBERRY-ORANGE BREAD

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.
• Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

ORANGE CRANBERRY BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Whisk the egg, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended. Fold in the cranberries and apple., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap cooled loaves in foil and freeze. To use, thaw at room temperature.

ORANGE CREAM CHEESE BREAD

Steps:

• Combine cream cheese and shortening, creaming well.
• Gradually add sugar, beating until light and fluffy.
• Add eggs, beating well after each addition.
• Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
• Stir in walnuts and orange peel.
• Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
• Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.
• Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling.

CRANBERRY ORANGE BREAD

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.

CRANBERRY CHEESE BREAD

Steps:

• In a large bowl, combine the first six ingredients. Cut in shortening until crumbly. Combine the egg, cheese, orange juice and water. Make a well in the dry ingredients; stir in egg mixture just until moistened. Add the cranberries and the nuts., Pour into a greased 9x5-in. loaf pan. 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 pan to a wire rack. Store in the refrigerator.

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 SPREAD

Steps:

• Combine cream cheese and cranberry-orange sauce in small bowl; stir until blended.
• Stir in pecans.
• Store in refrigerator.

CRANBERRY-ORANGE QUICK BREAD

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 CHEESE BREAD

Steps:

• Preheat oven to 350 degrees.
• Halve cranberries; set aside.
• Sift flour, baking powder, salt and sugar together. Add cranberries and pecans to dry ingredient, coating well.
• Combine milk, egg, orange rind and melted butter; add to dry ingredients alternately with cheese. Stir just to moisten ingredients. Pour into 9 x 5 x 3-inch greased loaf pan; spread evenly, making corners and sides slightly higher than center. Bake for 1 hour or until bread tests done. Cool for 10 minutes; turn out of pan. Bread slices easier if stored overnight.
• American Cooking.

CRANBERRY ORANGE CREAM CHEESE

Steps:

• In small bowl stir together 4 ounces cream cheese, cranberries and orange peels.
• Refrigerate for atleast 30 minutes.

CRANBERRY BREAD WITH CREAM CHEESE

Steps:

• Blend together cream cheese, butter, granulated sugar, and vanilla until light. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups of the flour sifted with baking powder. Toss remaining 1/4 cup flour with cranberries and nuts, and fold into batter. Pour into 2 well greased 9-inch loaf pans and bake in preheated 350°F oven for 1 hour and 20 minutes.
• Combine confectioners' sugar and milk, and drizzle over bread while still warm. Yield: Two 9-inch loaves.
• The Harrowsmith Country Life.

CRANBERRY ORANGE CREAM CHEESE POUND CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Butter and flour two medium sized loaf pans (about 8x5x2.5 each), and set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, cream cheese, and sugar until creamy. When mixer is light in color and fluffy, add the zest. Set mixer to low and add in eggs, one at a time, incorporating well after each addition. Stir in vanilla. In a medium bowl, whisk together flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until just incorporated. Fold in cranberries. Divide batter evenly between your loaf pans. Place on a baking sheet, and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven. Place cakes on a wire rack to cool. After about 5 minutes, lay cakes on their sides, and allow to cool for another 5 minutes. Flip cakes onto their other sides and cool for another 5 minutes. Remove cakes from pans, and let cool on the wire rack. Drizzle with orange glaze while the cake is still warm. Serve warm or at room temperature. Orange Glaze: Whisk confectioners sugar, butter, orange zest and orange juice together in a small bowl. Add more juice or sugar to achieve the desired consistency.