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
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 QUICK BREAD
Rich and hearty fruit bread, appropriate for breakfast, brunch or just a snack. My in-laws gobbled it up for Thanksgiving!
Provided by ZETA426
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h5m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
- In a large bowl, stir together the flour, baking powder, baking soda, salt, and white sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or large measuring cup, whisk together the eggs, milk, sour cream, vanilla and orange extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 33.9 g, Cholesterol 35.3 mg, Fat 7.3 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 159 mg, Sugar 19.5 g
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 QUICK BREAD
Make and share this Cranberry Orange Quick Bread recipe from Food.com.
Provided by Food.com
Categories Quick Breads
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Cake:.
- Preheat oven to 350 degrees F. Butter or grease a Bundt cake pan well; set aside.
- In a food processor, pulse together 3 cups flour, sugar, baking powder, baking soda, and salt. Add butter and pulse until mixture resembles coarse cornmeal.
- Combine orange juice and grated rind with well beaten eggs. Pour into dry ingredients and mix until just combined.
- Dust the halved cranberries with remaining 1 tablespoon of flour. Carefully fold halved cranberries into batter. Spoon the batter into prepared Bundt pan.
- Bake in preheated oven for 40 to 50 minutes or until a cake tester inserted in center comes out clean.
- Cool bread in pan on a wire rack for 10 minutes before removing to cool.
- Glaze:.
- Add confectioner's sugar to a small mixing bowl. Add milk 1 tablespoon at a time until glaze is spreadable, but not runny. Spread generously over warm cake allow glaze to run down the sides of the bread.
- Cool bread completely before slicing and serving.
- Serve with sugared cranberries, optional.
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!
ORANGE QUICK BREAD
This zippy bread is packed with orange flavor and is a snap to make.
Provided by sal
Categories Bread Quick Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, stir together baking mix, sugar and orange zest. Add orange juice, egg and vegetable oil; stir to combine. Fold in almonds and raisins. Pour batter into prepared pan.
- Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 175 calories, Carbohydrate 27.1 g, Cholesterol 15.5 mg, Fat 6.6 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 258.5 mg, Sugar 10.1 g
CRANBERRY ORANGE BREAD
Very moist, not-too-sweet, with nice little hits of tart from the chopped cranberries. This is from Anna Thomas' The Vegetarian Epicure Book Two
Provided by Amethyst42
Categories Breads
Time 1h10m
Yield 1 loaf, 20 serving(s)
Number Of Ingredients 14
Steps:
- Gather together the flours, sugar, baking powder, soda, cloves and cinnamon into the sifter, and sift into your mixing bowl. I ground cinnamon bark and whole cloves in my coffee grinder, and they tasted and smelled super-good!
- In another container, mix the orange rind and juice, egg, and melted butter. Stir these wet ingredients into the dry.
- Coarsely chop the cranberries, or give them a couple of quick whirls in a food processor. Add them to the batter along with the optional walnuts, and mix it all through.
- Pour into a buttered loaf pan, and bake at 350F for 1 hour, or until a tester inserted in the centre comes out clean. If I don't have a toothpick, I often use a stick of spaghetti for this task. Cool the bread on a rack, and if you're not going to gobble it all down right away (very tempting!) wrap it tightly to store.
Nutrition Facts : Calories 93.2, Fat 2.8, SaturatedFat 1.6, Cholesterol 16.7, Sodium 166.4, Carbohydrate 15.8, Fiber 1.2, Sugar 6, Protein 1.9
CRANBERRY ORANGE QUICK BREAD (FIVE ROSES FLOUR - 1967)
A Christmas tradition around our house, it goes quickly and I end up making it several times over the season, especially good toasted regular or under the broiler with a little cheddar sprinkled over.
Provided by Derf2440
Categories Quick Breads
Time 1h30m
Yield 20 slices
Number Of Ingredients 11
Steps:
- Stir flour, sugar, baking powder, baking soda and salt together.
- Cut in butter until mixture resembles coarse cornmeal.
- Combine orange juice and grated rind with well beaten eggs.
- Pour all at once into dry ingredients, mixing just enough to dampen.
- Dust chopped cranberries and cherries with a tablespoon of flour, carefully fold into batter Spoon into a well buttered 1 1/2 quart casserole.
- Sprinkle a few floured whole cranberries over top of batter.
- Bake in a moderate oven,350 degrees about 1 hour or until toothpick inserted in centre comes out clean.
- Cool in casserole 10 minutes, then remove.
- Store overnight for easy slicing.
- Frost with confectioner's frosting, (sift 2 cups icing sugar, very slowly add boiling water, a tablespoon at a time, until right spreading consistency, spread on slightly cooled bread).
- Also delicious sliced with butter or toasted under broiler, spread with butter and sprinkled with cheddar.
WHOLE WHEAT CRANBERRY ORANGE QUICK BREAD
From "The Versitile Grain", by Sheryl and Mel London. Bake this the day before you need it, so the flavors have a chance to meld, or freeze it to use within a a month or so. This is most definitely a food processor recipe!
Provided by zeldaz51
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees and butter a 9 X 5 X 3 inch loaf pan.
- Coarsely chop the cranberries in the bowl of a food processor, about four pulses. Transfer berries to a small bowl and stir in the honey. Let honey-berry mixture steep at least 1 hour, or until the mixture exudes a liquid.
- Meanwhile, peel the zest from both oranges and mince it finely, then set aside. Peel the white pith from both oranges and discard. Add the oranges to the food processor and process for three or four pulses, then transfer to the cranberry-honey mixture.
- Add the egg to the food processor and process until it is well beaten, then add the cooled butter and process until combined.
- Scrape the egg mixture into the cranberry mixture.
- In a large mixing bowl, combine the dry ingredients (flour through walnuts, plus the prepared orange zest). Add the wet (cranberry) mixture to the dry ingredients and combine. Spoon and scrape the batter into the prepared pan and bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
- Cool, in the pan, on a wire rack for 15 minutes, then turn out onto the rack and let the loaf cool completely. Wrap in aluminum foil and eat the following day for best flavor.
CRANBERRY PRALINE QUICK BREAD
This is definitely a different kind of quick bread. The combination of flavors is heavenly. Bound to become a holiday staple.
Provided by Nana Lee
Categories Quick Breads
Time 55m
Yield 4 mini loaves
Number Of Ingredients 14
Steps:
- Heat oven to 350°F
- Grease and flour 4 mini (5½-by-3-inch)loaf pans.
- Combine cranberries and 2 Tbs flour in small bowl; toss to coat. Set aside.
- Combine sugar, sour cream, butter, eggs and vanilla in a large bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Reduce speed to low; add remaining flour, baking powder, baking soda and salt.
- Beat just until moistened.
- Stir in cranberry mixture and ½ cup pecans by hand.
- Spoon batter evenly into loaf pans.
- Bake 30-35 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pans.
- Meanwhile, combine brown sugar and 1/3 cup butter in one-quart saucepan.
- Cook over medium heat until mixture comes to a boil (3-4 minutes).
- Spoon glaze mixture over warm loaves. Immediately sprinkle with ¼ cup pecans.
- Note:
- One greased 9-by-5-inch loaf pan can be used instead of the four mini-loaf pans.
- Bake for 60 to 65 minutes.
Nutrition Facts : Calories 1180.4, Fat 68.4, SaturatedFat 33.9, Cholesterol 232.7, Sodium 976.2, Carbohydrate 134.1, Fiber 4.5, Sugar 78.8, Protein 13.7
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