Cranberry Orange Pecan Bread Recipes

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add egg yolk and orange zest; beat until blended. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with orange juice. , In another small bowl, beat egg white until soft peaks form. Fold egg white and pecans into batter. , Pour into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine the glaze ingredients in a small microwave-safe bowl. Microwave, uncovered, at 50% power for 1 minute. Stir until sugar is dissolved. Pour over warm bread. Cool for 10 minutes before removing from pan to a wire rack to cool completely.,

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:

• Preheat oven to 325°. Whisk together the first five ingredients. In another bowl, whisk orange juice, egg, water and butter. Stir into dry ingredients just until moistened. Fold in cranberries, pecans and orange zest. , Bake in a greased 9x5-in. loaf pan until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 325°F.
• Combine eggs and oil. Sift in dry ingredients, and blend with an electric mixer. Don't overmix.
• Stir in the last three ingredients with a spoon. Pour into a greased and floured loaf tin.
• Bake at 325°F for 30-40 minutes, until a toothpick inserted in comes out with only a few crumbs clinging to it.

Steps:

• Preheat oven to 350°F. Generously butter 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan. Combine cranberries and 3/4 cup water in small saucepan. Bring to boil. Reduce heat and simmer uncovered until berries burst, about 8 minutes. Drain excess liquid from cranberries. Cool.
• Whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in medium bowl to blend. Mix 1/2 cup yogurt and 1/4 cup orange juice in small bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy. Beat in eggs, orange peel and vanilla extract. Mix in flour mixture alternately with yogurt mixture. Stir in cranberries and pecans. Transfer batter to prepared loaf pan.
• Bake bread until tester inserted into center comes out clean and top is brown, about 55 minutes. Transfer pan to rack. Cool 15 minutes. Remove bread from pan and cool on rack. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)

Steps:

• Preheat the oven to 350°F (175°C). Lightly grease and flour two 9 by 5-inch loaf pans. 2. Measure the flour, salt, and baking soda into a bowl and whisk to combine. 3. Using a stand mixer with the paddle attachment, beat the sugar and oil on medium-high speed until thoroughly combined; the mixture will look sandy. 4. Crack the eggs into a liquid measuring cup and whisk together. With the mixer on low speed, slowly pour in the eggs. Increase to medium speed and continue to mix for 2 minutes more. Mix the wet ingredients, then alternate additions of the dry ingredients and the wet ingredients. 5. Whisk together the buttermilk, orange zest, and juice, and vanilla. Add one-third of the dry ingredients and incorporate on low speed, then increase the speed to medium. Mix for 1 minute. Add half of the buttermilk mixture and mix briefly to incorporate, then turn the speed down to low. Add half of the remaining dry ingredients, and incorporate before increasing the speed to medium for 1 minute. Repeat with the remaining buttermilk mixture and the remaining dry ingredients. Scrape the bottom and sides of the bowl. 6. Fold the cranberries and pecans into the batter by hand, scrape the sides of the bowl, and then divide the batter evenly between the prepared pans. Each should be slightly more than half full. 7. Bake the cranberry-orange pecan bread for 60 to 75 minutes, rotating the pans every 20 minutes or so. The loaves will be golden brown with cracked tops, and a skewer inserted in the center should come out clean.