ORANGE CRANBERRY BREAD
These moist loaves are packed with the zesty taste of cranberries and orange peel. I suggest serving slices toasted with butter or cream cheese. -Ron Gardner, Grand Haven, Michigan
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 98 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
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 BREAD
Marsha Ransom of South Haven, Michigan found this recipe in a children's storybook. Now it's a family favorite.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and orange zest. Combine the dry ingredients; add to creamed mixture alternately with juice. Fold in cranberries and raisins. Pour into a greased 9x5-in. loaf pan., Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 171 calories, Fat 3g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 246mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
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THE BEST CRANBERRY ORANGE BREAD - HOUSE OF NASH EATS
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5/5 (3)Total Time 1 hr 10 minsCategory BreadCalories 395 per serving
- Preheat oven to 350 degrees F. Line 9x5-inch loaf pan with parchment paper sling or spray with baking spray.
- In a large bowl, combine sugar, milk, orange juice, orange zest, oil, eggs, and vanilla. Add flour, baking powder, and salt, mixing just until combined but some streaks of flour still remain.
- Toss cranberries with remaining flour. Add to the batter and gently fold in. Pour into the prepared loaf pan. Bake for 60-75 minutes until a toothpick inserted into the center of the bread comes out clean. Maybe 70 to 75 minutes if using a smaller pan like an 8.5x4.5-inch.
- Cool for at least 10 minutes, then turn out onto a wire rack and cool completely. Make the glaze by whisking the powdered sugar, orange juice, orange zest, and vanilla extract together. Pour or spread over the cooled bread. Slice and serve. Store in an airtight container. Best within 2-3 days.
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