Cranberriesandorangeloaf Recipes

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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



Cranberry Orange Loaf image

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 :

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup orange juice
Grated peel of 1 orange
2 tablespoons butter, melted
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup chopped walnuts

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



Cranberry Orange Loaf image

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

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon grated orange zest
1 ½ cups fresh cranberries
½ cup pecans, coarsely chopped
¼ cup margarine, softened
1 cup white sugar
1 egg
¾ cup orange juice

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



Cranberry Orange Loaf image

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

1 orange
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped cranberries (fresh or frozen)
1 egg, beaten
1/4 cup butter, melted

CRANBERRY ORANGE LOAF

Easy to make, moist and very delicious. Always gets raves.The combination of cranberry and orange make it special.

Provided by LizCl

Categories     Quick Breads

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11



Cranberry Orange Loaf image

Steps:

  • First bowl: Combine butter, sugar and egg. Beat until smooth. Stir in juice.
  • Second bowl: Measure dry ingredients. Stir in orange rind, cranberries and nuts. Add to batter stirring just until moistened. Put into a greased 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour.

Nutrition Facts : Calories 337.6, Fat 11.6, SaturatedFat 4.3, Cholesterol 38.5, Sodium 353.1, Carbohydrate 54.9, Fiber 2.5, Sugar 28, Protein 5

1/4 cup butter, softened
1 cup sugar
1 egg
3/4 cup orange juice
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange rind
1 1/2 cups cranberries
1/2 cup chopped pecans or 1/2 cup walnuts

CRANBERRIES AND ORANGE LOAF

From the issue of November 2006, coup de pouce. I guess you can do it as muffins. Maybe 12 large muffins.

Provided by Boomette

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 11



Cranberries and Orange Loaf image

Steps:

  • In a large bowl, mix flour, sugar, baking powder, salt and bakind soda. Add butter and, with a pastry knife or 2 knifes, work the preparation until it has the texture of rough crumbs. Add egg, zest and orange juice and stir until preparation is homogeneous, without stirring too much. Add cranberries and walnuts by folding delicately.
  • Pour the dough in a loaf pan of 9" x 5", lighly greased. Cook in the preheated oven of 350 F for about 1 hour or until a toothpick inserted in the center of the loaf comes out clean. Let cool on a rack for 10 minutes.
  • Remove from the pan and put on the rack and let cool completely.

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup butter
1 egg, beaten
1 teaspoon orange zest, finely grated
2/3 cup orange juice
1 1/2 cups fresh cranberries, cut in half
1 cup walnuts, roughly chopped

CRANBERRY-ORANGE LOAVES

Spread the love and pass around the holiday sweet bread. Cranberries and oranges go perfectly together.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h30m

Yield Makes 12 2 1/2-by-4 1/2-inch loaves

Number Of Ingredients 10



Cranberry-Orange Loaves image

Steps:

  • Preheat oven to 350 degrees. Butter and flour 12 2 1/2-by-4 1/2-inch loaf pans. Whisk together flour, baking powder, and salt. In another bowl, mix together milk and 1/2 cup juice. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes. Add zest, then eggs, one at a time, beating well and scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with milk mixture; beat until combined. Fold in cranberries.
  • Transfer batter to prepared pans and bake until a skewer inserted in center comes out with a few moist crumbs, 45 to 50 minutes. Let cool in pans on a wire rack set in a rimmed baking sheet, 30 minutes. Remove loaves from pans and let cool completely on rack.
  • Whisk confectioners' sugar and remaining 2 tablespoons juice to make glaze. Drizzle over loaves and let stand until set. (Store in airtight containers, 3 days, or freeze unglazed, 3 weeks.)

Nutrition Facts : Calories 285 g, Fat 9 g, Fiber 1 g, Protein 3 g, SaturatedFat 5 g

2 sticks unsalted butter, room temperature, plus more for pan
3 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1 tablespoon baking powder
1 teaspoon fine salt
1 cup whole milk
2 tablespoons grated orange zest plus 10 tablespoons orange juice, divided
2 cups granulated sugar
4 large eggs
1 1/2 cups dried cranberries, chopped
2 cups confectioners' sugar

CRANBERRY BANANA LOAF

I have had a cranberry banana bread recipe for years that I thought I'd modify for my husband when I received some cranberries from my stepmother.

Provided by Kathy-Lynn

Categories     Quick Breads

Time 1h

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 11



Cranberry Banana Loaf image

Steps:

  • Beat butter, Splenda and eggs together in a large bowl until smooth.
  • Add banana and cranberries and stir.
  • Sift remaining ingredients in a bowl.
  • Add to banana mixture.
  • Stir until just combined.
  • Spread into a greased loaf pan.
  • Bake at 350°F for about 50 minutes or until a toothpick inserted in the centre comes out clean.
  • Cool in pan for 10 minutes.
  • Remove to wire rack to cool.

Nutrition Facts : Calories 112.4, Fat 4.9, SaturatedFat 1, Cholesterol 35.2, Sodium 251.5, Carbohydrate 14.8, Fiber 1.8, Sugar 1.6, Protein 3.1

1/4 cup margarine, softened
3/4 cup Splenda sugar substitute
2 large eggs
3/4 cup banana, mashed
1 cup fresh cranberries or 1 cup frozen cranberries
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

CRANBERRY-ORANGE MUFFINS

These cranberry-orange muffins are not overly sweet, and big on flavor. Lots of tart cranberries and sweet orange juice/zest kick the flavor up. Best when made with fresh cranberries, fresh orange juice, and lots of pulp! My family loves them without the glaze, but some of my sweet-toothed friends prefer it with, as the muffins are only slightly sweet on their own.

Provided by Jedimom

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 55m

Yield 12

Number Of Ingredients 13



Cranberry-Orange Muffins image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
  • Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
  • Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

Nutrition Facts : Calories 212.9 calories, Carbohydrate 38.1 g, Cholesterol 27.2 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 232.3 mg, Sugar 20.7 g

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups fresh cranberries
¾ cup orange juice
½ cup white sugar
⅓ cup butter, melted, cooled
1 egg
1 orange, zested
1 cup powdered sugar
1 tablespoon orange juice, or more as needed
1 pinch grated orange zest

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