Cranberry Orange Walnut Bread With Orange Walnut Glaze Food

CRANBERRY ORANGE WALNUT BREAD

Steps:

• Preheat oven to 325°. In a large bowl, combine the dry ingredients. In another bowl, beat egg. Add orange juice, zest, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. , Spoon into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack.

CRANBERRY ORANGE WALNUT BREAD WITH ORANGE WALNUT GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Coat a 9-inch by 5-inch nonstick loaf pan with nonstick cooking spray. (If your pan is not nonstick, either coat with butter and flour, or line with parchment, leaving an overhang to lift the bread out after baking.)

CRANBERRY ORANGE WALNUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans. Line bottoms with parchment paper, if desired.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the orange zest.
• Sift together the flour, salt, baking powder and baking soda. Add to the egg mixture, alternating with orange juice.
• Coarsely chop the cranberries.
• Pour the flour mixture into the mixing bowl alternately with the orange juice, mixing until just incorporated. Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine. Divide the batter evenly among prepared pans.
• Bake in the preheated oven for 30 minutes. Check for browning: cover the tops with aluminum foil to prevent them from becoming too dark. Bake until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more. Cool on wire racks.

CRANBERRY ORANGE WALNUT BREAD RECIPE | ORANGE GLAZED CRANBERRY BREAD

Steps:

• Preheat your oven to 180 degrees C (350 degrees F). Take a loaf pan and butter, or spray with a nonstick vegetable spray.
• In a large bowl whisk together all the dry ingredients- flour, sugar, baking powder and salt.
• Add in the chopped cranberries, chopped nuts, orange zest and stir to combine.
• In a separate bowl whisk together the wet ingredients- beaten egg, melted butter, vanilla extract, orange juice and milk.
• Stir the wet ingredients into the dry ingredients to combine.
• Pour into the greased pan, Smoothing the top.
• Bake for about 45 to 5o minutes or until a toothpick inserted into the centre of the cake just comes out clean.
• Remove from oven and let cool on a wire rack.
• Glaze: Add 1-2 tablespoons of orange juice to the powdered sugar and mix well.
• Drizzle over cooled bread, slice and serve..

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 NUT BREAD

Steps:

• Preheat oven to 350°F.
• Grease bottom of 9 x 5 x 3-inch loaf pan.
• Combine flour, sugar, baking powder, salt, and baking soda; cut in the butter until crumbly.
• Add orange peel, orange juice and egg, and stir just until moistened.
• Mix in cranberries and nuts; pour into prepared pan and bake 55 to 65 minutes, or until wooden toothpick inserted in center comes out clean.
• Cool completely before cutting.

CRANBERRY, ORANGE, & WALNUT MUFFINS

Steps:

• Preheat oven to 400 degrees F. arranging a rack in the center of the oven. Generously grease 12 muffin cups. Remove zest from the oranges. Mince the zest and measure out 1 tablespoon plus 1 teaspoon. Squeeze the juice from the oranges and reserve 2/3 cup.
• In a medium bowl, toss together the cranberries, nuts and reserved orange zest. In a large bowl, combine the flour, baking powder and the 2/3 cup sugar and whisk together.
• In a medium bowl, combine the reserved orange juice, melted butter and egg. Whisk until blended. Pour the liquid over the flour mixture and stir lightly 3 or 4 times with a rubber spatula, to combine. Add the cranberry-nut mixture and distribute evenly, using as few strokes as possible (the batter will not be perfectly smooth).
• Quickly divide the batter among the prepared muffin cups. Sprinkle a pinch of the 1 teaspoon sugar over the top of each muffin. Bake 25 minutes in preheated oven or until golden. Let muffins rest in pan for about 2 minutes. Using a blunt knife, ease the muffins out onto a wire rack and let cool 15-20 minutes.

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.

CRANBERRY NUT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.