ORANGE CRANBERRY BREAD
These moist loaves are packed with the zesty taste of cranberries and orange peel. I suggest serving slices toasted with butter or cream cheese. -Ron Gardner, Grand Haven, Michigan
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 98 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY TEA BREAD
Crystallized ginger elevates the flavor of this not-too-sweet cranberry tea bread. Spread a warm slice with cream cheese for the perfect breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly oil and flour an 8 1/2-by-4 1/2-inch loaf pan. Spread oats on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt, and cardamom.
- In a separate bowl, stir together yogurt, oil, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.
- Spoon mixture into the prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.
Nutrition Facts : Calories 276 g, Fat 10 g, Fiber 2 g, Protein 6 g
CRANBERRY-ORANGE TEA RING
This lovely and delicious tea ring combines the classic flavors of cranberry and orange to create a tender and beautiful loaf that everyone will love!
Provided by larkspur
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 10
Number Of Ingredients 20
Steps:
- Combine warm water and yeast in a large bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine.
- Mix flour, oats, and salt together in a separate bowl. Add to yeast mixture and stir until moistened. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover and let rise until doubled, about 30 minutes.
- Meanwhile, combine cranberries, brown sugar, and water in a small saucepan. Cook over medium heat until cranberries begin to soften, 10 to 15 minutes. Remove from heat; stir in walnuts, butter, and lemon juice. Let cool.
- Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface.
- Whisk egg white and water together. Brush lightly over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from a long edge. Seal edges and cut off any tapered sides with no filling.
- Transfer roll to a large square baking sheet. Join ends together to form a ring. Use sharp kitchen shears to make cuts at 1-inch intervals, cutting 2/3 of the way through the dough. Twist each slice gently to expose the swirled filling. Gently shape dough into a perfect ring. Cover and let rise until doubled, 20 to 25 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before removing to a wire rack. Let cool completely.
- Stir powdered sugar and orange juice concentrate together in a small bowl. Add enough water to reach a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set before slicing.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 52.4 g, Cholesterol 28.5 mg, Fat 8.6 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 3.3 g, Sodium 289.4 mg, Sugar 20.9 g
CRANBERRY-ORANGE TEA BREAD
Make and share this Cranberry-Orange Tea Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°; grease and flour an 8x4 inch loaf pan.
- In the bowl of a food processor fitted with a steel blade, combine the cranberries and sugar; pulse to coarsely grind; set aside.
- In a big bowl, combine the flour, baking powder, spices, and salt; add in the orange zest and walnuts; toss to blend.
- In a small bowl, combine the orange juice and eggs; beat with a whisk until frothy; add in vanilla and cranberry mixture; stir to combine, then pour over dry ingredients and drizzle with melted butter.
- Stir with a large spatula just until the batter is moistened and the cranberries are evenly distributed.
- Pour batter into loaf pan; bake in the center of oven for 45-50 minutes, until a pick comes out clean.
- The top of the loaf should be crusty and golden.
- Turn loaf out of pan onto a rack, then turn it right side up to cool completely.
- Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.
Nutrition Facts : Calories 466.1, Fat 16.3, SaturatedFat 6.1, Cholesterol 90.8, Sodium 304.7, Carbohydrate 73.5, Fiber 3, Sugar 37.5, Protein 8.3
CRANBERRY-ORANGE TEA BREAD MUFFINS W/ ORANGE CREAM CHEESE GLAZE
Cranberry-Orange Bread has been a holiday favorite of mine for years. These miniature muffins are perfect for gifts, dessert, or Christmas morning.
Provided by KathyP53
Categories Breads
Time 1h
Yield 24 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring occasionally,.
- Whisk together flour, baking powder, and salt.
- Pulse cranberries and sugar in a food processor 3-4 times or just until chopped.
- Beat butter at medium speed with an electric mixer until creamy. Add eggs, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.
- Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.
- Bake for 25 minutes or until a wooden pick inserted in center of muffin comes out clean. Remove from pans to a wire rack. Spoon Orange Cream Cheese Glaze over warm muffins.
- Orange Cream Cheese Glaze: Beat one 3 oz. package of softened cream cheese at medium speed until creamy. Add 1 tablespoons orange juice and 1/4 tsp of vanilla; beat until smooth. Gradually add 1 1/2 cup sifted powdered sugar, beating until smooth.
Nutrition Facts : Calories 154.9, Fat 5.1, SaturatedFat 2.2, Cholesterol 17.8, Sodium 147.1, Carbohydrate 26.1, Fiber 0.9, Sugar 16.8, Protein 1.9
CRANBERRY ORANGE TEA BREAD (SUGAR-FREE)
This recipe came from Marlene Koch's Splenda Recipes book that I have. It is sugar-free, low fat and low calorie. I added the cream cheese and vanilla to the glaze. I also added nuts to the original batter recipe.
Provided by PollyL
Categories Quick Breads
Time 50m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Coat 9x5 inch loaf pan with nonstick cooking spray.
- In a medium bowl, stir together orange juice, milk, oil, eggs, zest and vanilla. Set aside.
- In a large bowl, combine flour, Splenda, baking powder, baking soda, salt, nuts and cranberries. Stir; make a well and add the liquid mixture, stirring just until blended.
- Spoon into prepared pan and smooth.
- Bake for 50 minutes or until a toothpick inserted into the middle of the loaf comes out dry.
- While bread is baking prepare Glaze: Combine orange juice and Splenda in a small saucepan. Place on medium heat and reduce by one half. Stir in cream cheese until melted. Brush glaze onto warm loaf immediately after removing from oven. Cool on rack for 15 minutes; then remove from pan.
- *Gift loaf variation: Makes 2-3 small loaves - fill mini loaf pans 2/3 full and bake for 30-35 minutes.
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 BREAD
Marsha Ransom of South Haven, Michigan found this recipe in a children's storybook. Now it's a family favorite.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and orange zest. Combine the dry ingredients; add to creamed mixture alternately with juice. Fold in cranberries and raisins. Pour into a greased 9x5-in. loaf pan., Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 171 calories, Fat 3g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 246mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
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