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
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
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!
CRANBERRY-ORANGE BREAD
Nice for the holidays. Fall is a great time to make nut breads, they freeze well, and make excellent hostess gifts.
Provided by PalatablePastime
Categories Quick Breads
Time 1h10m
Yield 20 slices, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Grease a 9x5-inch loaf pan and have it ready.
- In a mixing bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- In another small bowl, beat eggs lightly with a whisk or fork, then stir in melted butter, orange peel, and orange juice.
- Add the wet mixture to the flour mix, and stir with a spoon until the batter is just mixed, then fold in the cranberries and walnuts (batter will be stiff).
- Pour the batter into the loaf pan and bake in the preheated oven for 55-60 minutes or until a toothpick inserted in the middle comes out fairly clean (a crumb or two can stick to it but you don't want wet batter).
- Cool in the pan on a wire rack for 10 minutes, then remove from the pan and finish cooling on the wire rack.
Nutrition Facts : Calories 131, Fat 3, SaturatedFat 1.6, Cholesterol 24.7, Sodium 154, Carbohydrate 24, Fiber 0.9, Sugar 11, Protein 2.4
ORANGE CRANBERRY BREAD
This is a quick bread made with cornmeal, adapted from a Williams-Sonoma holiday cookbook. They suggested serving it as a bread with your holiday meal, but we've always liked it for breakfast during the holiday season. Eat plain, or toast individual slices in your toaster oven (it's too crumbly for a regular toaster) and top with butter and orange marmalade. Yum! Because of the cornmeal, the bread has a bit of a crunch to it when toasted.
Provided by appleydapply
Categories Quick Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Position a rack in the middle of the oven and preheat oven to 325.
- Grease an 8x5 or 9x5 loaf pan. Cut a piece of wax paper or parchment paper to line the bottom of the pan, then grease the bottom again. (otherwise your lovely loaf might stick to the pan!).
- Sort the cranberries and discard any soft ones. Coarsely chop the cranberries (I pulse a couple of times with my food processor) and place in a small saucepan over low heat. Add the orange zest & 1/2 cup of the sugar and heat slowly just to a simmer, stirring to dissolve the sugar. Set aside to cool.
- In a bowl stir together the flour, cornmeal, salt, baking powder & baking soda.
- In a separate bowl combine the butter and remaining 1/2 cup sugar. Beat until light & fluffy, about 3 minutes. Beat in the egg.
- Stir in half the flour mixture, and then the orange juice & water. Stir in the remaining flour mixture and then the cooled cranberry mixture. Don't overmix.
- Spoon the batter into the prepared loaf pan. Place in the oven and bake until a toothpick inserted in the center of the loaf comes out clean, 55-60 minutes.
- Remove from the oven and let rest for 5 minutes. Turn out onto a wire rack, peel the wax paper from the bottom of the loaf, and cool completely. Slice & serve.
- Note: This recipe doesn't double well. The batter is light & airy, and too voluminous even for my Kitchenaid stand mixer. If I want to make 2 loaves, I mix them up separately. But I put each loaf in the oven as soon as it is mixed up because the baking powder is already activated. Then I know if, for example, 10 minutes have passed before the 2nd loaf goes in, I will pull the 1st loaf out when the timer goes off, then set the timer again for another 10 minutes for the 2nd loaf.
Nutrition Facts : Calories 181.9, Fat 3.6, SaturatedFat 2, Cholesterol 23.1, Sodium 203.9, Carbohydrate 35.3, Fiber 1.4, Sugar 18.1, Protein 2.7
ORANGE BREAD
Steps:
- Preheat the oven to 350 degrees F. In a large mixing bowl, cream the butter and both sugars together with an electric mixer. Beat in the eggs, one at a time, then mix in the orange juice, vanilla, and orange zest. Add the flour, baking powder, salt, orange zest, and vanilla and mix together well. Generously butter and flour a 10 inch bundt pan and scoop the batter into it, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away from the pan and the center of the loaf springs back. Cool the pan on a rack for 10 minutes, then turn out onto a round platter. Sprinkle a little confectioners sugar over the top of the bread and serve warm or at room temperature, accompanied by small pots of cranberry butter.
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!
APRICOT, ORANGE, CRANBERRY BREAD
Steps:
- Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
- Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
- Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
- Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.
RUSTIC CRANBERRY & ORANGE BREAD
Studded with cranberries, slices of pretty bread make the perfect holiday brunch treat. -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 pieces).
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover; let rise at room temperature 1 hour., Punch down dough. Turn onto a lightly floured surface. Pat into a 9-in. square. Fold dough into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl, turning once to grease top. Cover; let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface; knead in cranberries and orange zest. Shape into a 6-in. round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover; let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake until deep golden brown, 25-30 minutes longer. Remove loaf to a wire rack to cool.
Nutrition Facts : Calories 129 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY-ORANGE NUT BREAD
Make and share this Cranberry-Orange Nut Bread recipe from Food.com.
Provided by southern chef in lo
Categories Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 11
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.
ORANGE CRANBERRY NUT BREAD
this "bread" is more like a cakey loaf. It is great as a Brunch pastry, or served with tea/coffee in the afternoon.
Provided by Babs7
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 375F, butter and flour a 9-inch loaf pan.
- Combine ONE and stir together.
- Rub orange zest into sugar until aromatic, then add the rest of TWO.
- Stir ONE into TWO.
- Gently stir in THREE, do not overmix.
- Pour into pan, bake 20 mins, reduce heat to 350F, bake 30-45 mins, until toothpick comes out clean.
Nutrition Facts : Calories 2916.8, Fat 117.3, SaturatedFat 50, Cholesterol 375.7, Sodium 3864.9, Carbohydrate 434.5, Fiber 19.1, Sugar 223.5, Protein 44.4
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