Cranberry Orange Loaf With Orange Glaze Eggless Food

CRANBERRY ORANGE LOAF WITH ORANGE GLAZE

Steps:

• Preheat the oven to 350ºF (180ºC). Grease a standard 9 x 5 inch (23 x 13 cm) loaf tin with butter, line it with parchment paper, and set it aside.
• Whisk together the flour, sugar, baking powder, salt, baking soda, and the zest from one orange.
• Add the softened butter to the flour mixture and continue to whisk the mixture until the butter breaks into small coarse crumbs, about 2 to 3 minutes.
• Add the juice of one orange to a measuring cup and top it with warm water to the ¾ cup (175 ml) line.
• Crack in the egg and whisk everything together to combine.
• Pour the egg mixture into the bowl of flour and fold everything together with a wooden spoon or rubber spatula until no dry bits of flour remain. Fold in the cranberries until well combined.
• Spoon the cranberry batter into the prepared loaf tin and smooth out the top with a butter knife or offset spatula.
• Place the loaf in the oven and bake it for 45 minutes.
• Remove the loaf from the oven, tent it loosely with aluminum foil, and return it to the oven for 15 minutes more.
• Cool the loaf in the tin on a wire rack for 30 minutes, then lift it out, remove the parchment paper, and let it cool completely.
• To make the orange glaze mix together the powdered sugar and zest from the second orange.
• Add orange juice by the ½ tsp to your desired thickness, then spoon the glaze over the cooled loaf.

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.).

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 WITH ORANGE GLAZE (EGGLESS)

Steps:

• Grease a 9x5-inch loaf pan with oil or oil spray. Line it with parchment paper. Preheat the oven to 350° F/ 180° C.
• Add 1 cup cranberries in a bowl (reserve some for topping the batter). Coat cranberries with 1/2 teaspoon of all-purpose flour. Set aside.
• Sift all-purpose flour, baking powder, baking soda, and salt in a mixing bowl. Whisk well and set aside. Sift 2-3 times for a lighter and airy cake.
• In another mixing bowl, add yogurt and castor sugar. Whisk until well blended.
• Add oil, orange juice, vanilla extract, and orange zest.
• Whisk until everything is well combined.
• Pour the wet ingredients into the dry ingredients. Mix just until combined and no more flour pockets are visible.
• Do not over mix, or you will end up with a pretty dense cake. A few lumps are okay in the batter.
• Add the coated cranberries to the batter and fold gently.
• Transfer the batter to a prepared pan. Smooth the surface using a spatula.
• Tap the pan to remove air bubbles. Top the batter with reserved cranberries.
• Bake at 350° F/ 180° C for about 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
• Let the loaf cool in the pan for 10 minutes. Loosen the edges with a butter knife. Then transfer to a wire rack and let it cool down completely.
• In a mixing bowl, sift 1 cup icing sugar, add 1 tablespoon orange juice, 1 tablespoon melted butter, 1 teaspoon orange zest. Whisk well until you have a smooth and pourable consistency. I added a little over 2 tablespoons of orange juice to adjust the consistency.
• If it is too runny, add more icing sugar. If it is too thick, thin it out with a few teaspoons of orange juice.

CRANBERRY ORANGE BREAD WITH ORANGE BUTTER GLAZE

Steps:

• Heat oven to 400°F.
• Generously grease and flour two 9x5 inch (1-pound) loaf pans.
• In a large bowl, stir together flour, baking powder, salt, and sugar.
• Make a well in the center and add eggs, 2 cups orange juice, and oil. Mix just until moistened. The batter will be lumpy. DO NOT overmix or bread will be tough.
• Gently stir in the whole cranberries and orange zest.
• Pour into loaf pans and bake for 45-50 minutes or until loaves test done.
• Pour 1/4 cup orange juice over each loaf while still hot.
• Mix confectioners sugar, melted butter, and 1 tablespoon orange juice to make a glaze and drizzle over warm loaves.
• Refrigerate overnight to blend flavors.

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.

ORANGE-ZESTY CRANBERRY BREAD WITH ORANGE GLAZE

Steps:

• preheat oven to 350 degrees F.
• grease and flour 9x5" loaf pan, set aside.
• zest 2 oranges into small bowl, set aside. juice the same 2 oranges into separate small bowl, set aside.
• whisk together flour, baking powder, baking soda, and sea salt; stir in cranberries and 1 tablespoon orange zest, set aside.
• in a large bowl cream together butter and sugar, then add egg and combine.
• stir in 3 tablespoons frozen orange juice concentrate and 1/2 cup orange juice (made from frozen orange juice concentrate).
• add flour mixture and beat until just moistened.
• pour into prepared pan.
• bake 50 minutes or until the bread springs back when lightly touched.
• remove from heat and let stand 10 minutes, then turn out onto wire rack to cool.
• to make orange glaze: mix powdered sugar with remaining orange zest and stir in 1 tablespoon orange juice (fresh squeezed from 2 oranges) at a time until you reach your desired consistency.
• after bread has cooled, drizzle glaze over top.