Orange Glazed Cranberry Bread Food

ORANGE GLAZED CRANBERRY BREAD

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
• Whisk the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks until mixture resembles pea-size crumbs. It's important to keep the streusel cold, so place in the refrigerator (covered or uncovered) until ready to use in step 4.
• Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Fold in the cranberries and nuts (if using).
• Pour the batter into prepared loaf pan. Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.
• Bake the bread for 45 minutes to 1 hour. Cover loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 1 hour. Cool bread completely in the pan set on a wire rack.
• In a small bowl, whisk the confectioners' sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Drizzle over cooled bread.
• Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

CRANBERRY ORANGE BREAD

Steps:

• Preheat the oven to 350°F, and grease a 9 x 5 - inch loaf pan.
• In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
• In a separate small bowl, use a spoon to mix the sugar and orange zest until the sugar becomes light orange in color. Set aside.
• Take a third large bowl and whisk the buttermilk, oil, orange juice, eggs, and vanilla. Add the flour mixture and the orange zest/sugar mixture, and whisk until just combined. Don't overmix!
• Next, add the cranberries and use a wooden spoon or spatula to stir until well incorporated.
• Transfer the batter to the greased loaf pan. Place in the oven and baked for 65-75 minutes. If the bread begins to brown too quickly, place a piece of aluminum foil loosely over the top to prevent burning.
• The bread is done when a toothpick inserted in the center comes out with a very light crumb. Remove the bread from the oven and allow to cool for 10-15 minutes before transferring from the pan to a cooling rack.
• While the bread cools, make the glaze.
• In a medium bowl, combine the powdered sugar and orange juice.
• Whisk or use a hand mixer on low until the glaze is smooth and creamy. Adjust the amount of orange juice to reach desired consistency.
• After the bread cools completely, drizzle the glaze over the top, slice, and serve.
• See post for tips, frequently asked questions, and storage options.

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!

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.

ORANGE-CHIP CRANBERRY BREAD

Steps:

• In a bowl, combine the first 5 ingredients. In another bowl, combine eggs, oil and orange zest; mix well. Add to dry ingredients alternately with buttermilk. Fold in cranberries, chocolate chips and walnuts. , Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. If glaze is desired, combine confectioners' sugar and orange juice until smooth; spread over cooled loaves.

CRANBERRY ORANGE BREAD WITH ORANGE BUTTER GLAZE

Steps:

• Heat oven to 400°F.
• Generously grease and flour two 9x5 inch (1-pound) loaf pans.
• In a large bowl, stir together flour, baking powder, salt, and sugar.
• Make a well in the center and add eggs, 2 cups orange juice, and oil. Mix just until moistened. The batter will be lumpy. DO NOT overmix or bread will be tough.
• Gently stir in the whole cranberries and orange zest.
• Pour into loaf pans and bake for 45-50 minutes or until loaves test done.
• Pour 1/4 cup orange juice over each loaf while still hot.
• Mix confectioners sugar, melted butter, and 1 tablespoon orange juice to make a glaze and drizzle over warm loaves.
• Refrigerate overnight to blend flavors.

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.

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.