Cranberry Orange Loaves Food

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

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 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 CHOCOLATE ORANGE LOAVES

Steps:

• Preheat oven to 350°F.
• Lightly grease 6 mini loaf pans (6x3-inch) or 2 bundt pans (10-inch).
• Combine cranberries and ½ cup sugar; set aside.
• In large bowl, combine flour, 1 ½ cups sugar, baking powder, baking soda, and salt.
• Using a fork, beat eggs, orange juice, oil, and orange rind together. Add to dry ingredients, stirring just until moistened. Fold in cranberry mixture, chocolate chips, and nuts.
• Bake for 35-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan before removing to wire rack. For ultimate freshness, keep refrigerated in a covered container or freeze.

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 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.

CRANBERRY ORANGE NUT LOAF

Steps:

• Preheat oven to 350F Spray or butter 9x5 loaf pan.
• In a large bowl, combine flour, oat bran, brown sugar, baking powder and soda, cinnamon and salt. Make sure you get all of the lumps out of the brown sugar. Stir in cranberries and nuts.
• In a medium bowl whisk together yogurt, oil, eggs, orange juice concentrate, and orange zest. Stir in carrots, and zucchini. Add wet ingredients and mix just until dry ingredients are moistened.
• Spoon batter into prepared pan and smooth top. Bake on middle oven rack for 45-50 minute, or until loaf is lightly browned and a toothpick inserted uin centre of loaf comes out clean.
• Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack. Cover with plastic wrap and store at room temperature or in fridge.

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 CREAM CHEESE MINI-LOAVES

Steps:

• Prepare muffin mix according to package stirring in water and included cranberries.
• Fill mini-loaf pans with batter 1/2 full- I can get 5 loaves. Set aside.
• Using an electric mixer, mix together cream cheese and sugar on low speed until smooth.
• Add egg white and continue to mix on low speed until blended.
• Spoon cream cheese mixture randomly onto loaf pans. Swirl with a knife for marbled effect.
• Bake 20-25 minutes at 400°F or until toothpick inserted into center comes out clean.