Cranberry Orange Loaf Food

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-ORANGE LOAVES

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.)

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.

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 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.).

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 BREAD

Steps:

• Preheat oven to 350 degrees F. Line 9x5-inch loaf pan with parchment paper sling or spray with baking spray.
• In a large bowl, combine sugar, milk, orange juice, orange zest, oil, eggs, and vanilla. Add flour, baking powder, and salt, mixing just until combined but some streaks of flour still remain.
• Toss cranberries with remaining flour. Add to the batter and gently fold in. Pour into the prepared loaf pan. Bake for 60-75 minutes until a toothpick inserted into the center of the bread comes out clean. Maybe 70 to 75 minutes if using a smaller pan like an 8.5x4.5-inch.
• Cool for at least 10 minutes, then turn out onto a wire rack and cool completely. Make the glaze by whisking the powdered sugar, orange juice, orange zest, and vanilla extract together. Pour or spread over the cooled bread. Slice and serve. Store in an airtight container. Best within 2-3 days.
• For mini loaf pans, bake for around 35-45 minutes. Freeze up to 3 months.

ORANGE GLAZED CRANBERRY BREAD

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
• Whisk the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks until mixture resembles pea-size crumbs. It's important to keep the streusel cold, so place in the refrigerator (covered or uncovered) until ready to use in step 4.
• Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Fold in the cranberries and nuts (if using).
• Pour the batter into prepared loaf pan. Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.
• Bake the bread for 45 minutes to 1 hour. Cover loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 1 hour. Cool bread completely in the pan set on a wire rack.
• In a small bowl, whisk the confectioners' sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Drizzle over cooled bread.
• Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

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.

CORNMEAL-OATMEAL CRANBERRY-ORANGE LOAF

Steps:

• Preheat the oven to 350. Coat 1 large, 2 medium, or 3 small loaf pans with oil.
• Soft the flour, cornmeal, baking powder, baking soda, sugar, and salt into a large bowl.
• Whisk together the eggs, oil, buttermilk, and orange zest in a second, smaller bowl.
• In a food processor, pulse the cranberries a few times until they are roughly chopped. Combine the mix-ins--the cranberries, walnuts, and oatmeal--in a third bowl. Sprinkle 1 tablespoon of the flour mixture over them, and toss well.
• Quickly combine the flour mixture and the egg mixture, using as few strokes as possible. Gently stir in the mix-ins. The batter should be stiff. Spoon the batter into the prepared pan(s). Bake for 45 to 55 minutes for the large pan, 35 to 50 minutes for the mediums, and 35 to 40 minutes for the smalls. Check two-thirds of the way through the baking period; if the loaves are browning excessively, tent them loosely with foil.
• Let the baked breads cool for 10 minutes in the pan(s), run a thin knife around the edge of each pan, and turn the loaves out. Let finish cooling on a rack.
• NOTE: When using cirtrus zest, try your best to get organic fruit, because it is free of the waxes and fungicides that are routinely sprayed on conventionally grown citrus fruit peels.

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 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.

CRANBERRY ORANGE LOAF

Steps:

• Method: In a medium bowl add 1/2 CUP butter NOT ONE CUP! and sugar cream together. Whisk together egg in a small bowl then add with other ingredients. Next add lemon juice and zest of one orange, mix together until combined. Then add orange juice and pulp then sift together flour and baking powder, fold together until all mixed, cut cranberries in half and add to the batter, add more orange juice if needed. Oil a loaf pan and add a piece of parchment paper, scoop batter into loaf pan and set aside for 5 minutes to let batter rise. Pre-heat oven to 350ºF and set timer to 45 - 60 minutes for baking time, checking after 45 minutes, leave longer if needed or until golden brown. Check by touch or poking a knife in loaf. When baked let rest 5 minutes and then flip out onto a cooling rack, then make icing. ORANGE ICING GLAZE Method: Add all ingredients to a small bowl and whisk together, pour over the cranberry orange loaf, and enjoy with a hot cup of tea.....

CRANBERRY ORANGE BREAD

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.

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.

CRANBERRY ORANGE LOAF

Steps:

• Preheat oven to 350 degrees.
• Bowl#1~ sift flour, sugar, BP, dates, nuts, cranberries and zest of 2 oranges; set aside.
• Bowl#2~ In a mixing bowl, beat eggs, oil and buttermilk and add to dry ingredients in bowl#1.
• Pour into 2, well-greased loaf pans 7-1/2" x 3".
• Bake for 35 minutes or until cake-tester comes out clean.
• Cool.
• Mix orange juice and sugar and pour over cooled cake.
• These cakes keep very well in the refrigerator for 2 weeks wrapped in plastic wrap and turned upside down and right-side up to distribute the moisture evenly throughout.