CRANBERRY ORANGE LOAF
This is an excellent flavor to choose from. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 36.6 g, Cholesterol 15.5 mg, Fat 7.7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 260.7 mg, Sugar 18.7 g
CORNMEAL-OATMEAL CRANBERRY-ORANGE LOAF
My husband, being a true Texan, loves cornbread almost as much as he loves me. I was not a great cornbread baker, so I bought The Cornbread Gospels by Crescent Dragonwagon to learn how to make his tummy happy, and what a great book that turned out to be. Every form and fashion of cornbread you can imagine, and (almost) all good. This recipe is from that book, and has earned rave reviews everywhere I have taken it. It's beautiful, and the essences of orange and cranberry combined with the crunchiness of stone ground cornmeal sets it apart from other quick breads, and it will leaving you wanting more. I hope you like it as well as we do.
Provided by Feisty
Categories Quick Breads
Time 1h15m
Yield 1 large loaf, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350. Coat 1 large, 2 medium, or 3 small loaf pans with oil.
- Soft the flour, cornmeal, baking powder, baking soda, sugar, and salt into a large bowl.
- Whisk together the eggs, oil, buttermilk, and orange zest in a second, smaller bowl.
- In a food processor, pulse the cranberries a few times until they are roughly chopped. Combine the mix-ins--the cranberries, walnuts, and oatmeal--in a third bowl. Sprinkle 1 tablespoon of the flour mixture over them, and toss well.
- Quickly combine the flour mixture and the egg mixture, using as few strokes as possible. Gently stir in the mix-ins. The batter should be stiff. Spoon the batter into the prepared pan(s). Bake for 45 to 55 minutes for the large pan, 35 to 50 minutes for the mediums, and 35 to 40 minutes for the smalls. Check two-thirds of the way through the baking period; if the loaves are browning excessively, tent them loosely with foil.
- Let the baked breads cool for 10 minutes in the pan(s), run a thin knife around the edge of each pan, and turn the loaves out. Let finish cooling on a rack.
- NOTE: When using cirtrus zest, try your best to get organic fruit, because it is free of the waxes and fungicides that are routinely sprayed on conventionally grown citrus fruit peels.
CRANBERRY ORANGE LOAF
This is a wonderful sweet and tangy holiday cake that can be made weeks in advance. The longer it rests the flavors develop and they're a great treat to give as a gift.
Provided by Gingerbee
Categories Breads
Time 50m
Yield 2 loaf pans
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Bowl#1~ sift flour, sugar, BP, dates, nuts, cranberries and zest of 2 oranges; set aside.
- Bowl#2~ In a mixing bowl, beat eggs, oil and buttermilk and add to dry ingredients in bowl#1.
- Pour into 2, well-greased loaf pans 7-1/2" x 3".
- Bake for 35 minutes or until cake-tester comes out clean.
- Cool.
- Mix orange juice and sugar and pour over cooled cake.
- These cakes keep very well in the refrigerator for 2 weeks wrapped in plastic wrap and turned upside down and right-side up to distribute the moisture evenly throughout.
Nutrition Facts : Calories 2990.8, Fat 128.2, SaturatedFat 11.9, Cholesterol 216.4, Sodium 390, Carbohydrate 446.8, Fiber 23, Sugar 306.8, Protein 38.3
CRANBERRY ORANGE LOAF
A great loaf to make, I have made this recipe alot, and have used raisins, raspberries ( it's really good with the raspberries) and it sure make's your kitchen smell nice.
Provided by Anna P.
Categories Berries
Time 1h15m
Yield 1 Loaf, 16 serving(s)
Number Of Ingredients 9
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.).
Nutrition Facts : Calories 142.1, Fat 3.4, SaturatedFat 1.9, Cholesterol 20.8, Sodium 171.3, Carbohydrate 26.2, Fiber 0.9, Sugar 13.6, Protein 2.1
CRANBERRY ORANGE LOAF
I'm a true morning person who loves entertaining at breakfast. It's so much fun to get up early, set a pretty table and share a delicious breakfast with friends.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf or 2 mini loaves.
Number Of Ingredients 12
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.
Nutrition Facts :
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