Low Fat Orange Cranberry Loaf Food

LOW FAT ORANGE CRANBERRY LOAF

Steps:

• Combine flour, baking powder, baking soda, and salt.
• Mix remaining ingredients into flour mixture.
• Stir gently to blend.
• Preheat oven to 350 degrees.
• Spray 9 x 5 x 3 inch loaf pan.
• Pour in batter.
• Bake 50 minutes or till toothpick comes out clean.
• Cool 10 minutes and release from pan. Serve warm or cool.

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:

• 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.

LOW FAT CRANBERRY NUT BREAD

Steps:

• Preheat oven to 350.
• Mix all ingredients until well blended.
• Bake in 9 x 5 loaf pan for 55 minutes.

LOW-FAT GLAZED CRANBERRY MINI LOAVES

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Grease 2 mini loaf pans.
• Pick out any discolored cranberries and discard then chop coarsely.
• In a large bowl combine the flour with the next 5 ingredients, then mix in the cranberries.
• In a small bowl whisk together the egg with oil, 3/4 cup plus 2 tablespoons orange juice and vanilla.
• Add to the dry ingredients; using a wooden spoon mix JUST until combined (the batter will be thick, do not use an electric mixer for this).
• Divide the batter between the two mini loaf pans.
• Bake for 30-35 minutes or until the loaves test done.
• Cool loaves completely.
• For the glaze in a bowl whisk all glaze ingredients together until smooth adding in more sugar or milk until a fairly thick glazing consistency is achieved.
• Using a spoon drizzle the glaze over the top of the loaves.