Cranberry Orange Oatmeal Bread Recipe 445

Steps:

• Position an oven rack in the center and heat your oven to 350 degrees. Grease and flour a 9×5-inch loaf pan. In a large bowl, whisk together the flour, salt, baking powder and sugar until well blended. Stir in the oats, grated orange peel and chopped cranberries until well mixed. In a small bowl, whisk together the oil, egg, orange juice and milk. Add the oil mixture to the flour mixture and stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan. Bake in the heated oven for 1 hour or until a toothpick inserted into the center comes out clean. Remove from the oven cool on a wire rack for 10 minutes; then remove from the pan place on the rack to cool completely. Wrap the cooled bread and store one day before slicing.

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the cranberries and nuts at the signal, or about 5 minutes before the kneading cycle has finished.

Steps:

• Place water, butter, honey, salt, cinnamon, oats, bread flour, yeast, and dried cranberries in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread cycle; press Start.

Steps:

• Preheat oven to 350 degrees farenheit. Grease and flour two 8x4" loaf pans and set aside.
• In medium bowl, combine oats and hot water. Stir, and let stand for 5 minutes.
• In large bowl, beat butter and brown sugar until fluffy.
• Add oat mixture, sour cream, orange peel, and egg. Blend well.
• Add flour, baking powder, baking soda, salt, and 1-1/2 teaspoons cinnamon. Mix gently.
• Fold in cranberries and walnuts. Spoon batter into prepared pans and smooth to level.
• In small bowl combine 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over batter.
• Bake at 350 degrees farenheit for 55 to 65 minutes until bread is golden brown and pulls away from the sides of the pan.
• Cool 5 minutes, then carefully run a knife around the edges of the bread and remove to wire rack to cool.
• Wrap in plastic wrap to store.

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.

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.
• Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• In a large saucepan, bring the water and orange juice concentrate to a boil.
• Stir in the oats and cranberries, return to a low-boil; cook and stir for 2 minutes.
• Remove from heat and add mandarin oranges, brown sugar, cinnamon and nuts.