Moist Cranberry Orange Bread Food

MOIST CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a large loaf pan.
• Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve about 1/4 cup cranberries and 1/4 cup mandarin oranges; stir remaining fruit into flour mixture.
• Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated. Pour batter into prepared loaf pan. Scatter reserved cranberries and mandarin oranges atop batter and sprinkle with remaining 1 tablespoon sugar.
• Bake in preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes.

CRANBERRY ORANGE BREAD

Steps:

• Grease a 8×4 loaf pan. Set aside.
• Preheat oven to 350 degrees F.
• In a large bowl, add white whole wheat flour, sugar, baking powder, baking soda, salt, cranberries, and orange zest. Gently stir.
• In a medium bowl, add coconut oil, fresh orange juice, and an egg.
• Add wet ingredients to dry ingredients.
• Stir to combine everything together.
• Scrap the batter into prepared loaf pan.
• Bake for 30-35 minutes.
• Remove and let cool for 5 minutes. Serve

CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan.
• In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, and orange zest. Set aside.
• In the bowl of a stand mixer or using a hand mixer, cream together sugars, butter, and egg until smooth. Add orange juice and slowly mix until combined.
• Add flour mixture to the butter mixture and beat until just combined and all the dry ingredients are just moistened. Fold in cranberries. Pour into prepared pan.
• Bake for about 60 minutes until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool.

CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 5 pan with non stick cooking spray, set aside.
• Combine flour, sugar, baking powder, salt and baking soda.
• Add butter and mix until crumbly.
• Stir in the zest, juice and egg. Mix until combined.
• Fold in the cranberries.
• Pour batter (it will be thick) into the prepared pan and bake for 50-60 minutes or until a toothpick comes out mostly clean.
• Allow the bread to cool in the pan for 30 minutes then remove to a wire rack to cool completely.
• Once the bread is cool pour on the glaze and serve!

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 BREAD

Steps:

• Sift dry ingredients together in a large bowl.
• Mix butter, vanilla, sugar, eggs, orange peel, orange juice together in a separate bowl until blended.
• Pour over dry ingredients and blend until smooth.
• Fold cranberries and walnuts into batter.
• Spray 3 eight inch loaf pans with non-stick spray and divide batter into each evenly.
• Bake at 350 degrees for 60-70 minutes or until knife inserted into center comes out clean.

ORANGE CRANBERRY BREAD

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.

CRANBERRY-ORANGE NUT BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9X5 inch loaf pan.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a medium sized bowl, combine the orange juice, zest, buttermilk, egg and vegetable oil.
• Add the wet ingredients to the dry ingredients and mix until combined. Stir in the cranberries and nuts, then pour batter into loaf pan. Bake for 55 to 65 minutes, or until tester inserted in the center of the loaf comes out clean and the bread starts to pull away from the edges of teh pan. Remove it from the oven and let cool for 15 minute, then turn it out of the pan to cool completely on a rack.
• The loaf will slice better if wrapped when cooled and left to rest overnight before serving.