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 :
CRANBERRY ORANGE MINI LOAVES
Bake these citrusy mini loaves made using cranberries and Gold Medal® all-purpose flour - decorated with Betty Crocker® Rich & Creamy vanilla frosting.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 3 (5x3-inch) loaf pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt. In another medium bowl, mix sugar, oil and 2 tablespoons orange peel with wire whisk until blended. Stir in sour cream and eggs until well mixed. Add sugar mixture to flour mixture, gently stirring just until blended. Gently stir in 1/2 cup of the frozen cranberries.
- Divide batter evenly among pans. Sprinkle remaining 1/2 cup frozen cranberries evenly over loaves.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen loaves; remove from pans to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting and 1 teaspoon orange peel uncovered on High 10 to 20 seconds; stir. Drizzle over loaves, allowing some to drizzle down sides.
Nutrition Facts : Calories 160, Carbohydrate 19 g, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg
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
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
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
CRANBERRY ORANGE CREAM CHEESE MINI-LOAVES
I've been giving these as Christmas gifts to my husband's co-workers. They love them and request it. I usually include a note to let them know to refrigerate them because of the cream cheese- I don't know if that is necessary, but I'd rather be safe than sorry!
Provided by Soukii
Categories Quick Breads
Time 40m
Yield 5 mini-loaves, 5 serving(s)
Number Of Ingredients 5
Steps:
- Prepare muffin mix according to package stirring in water and included cranberries.
- Fill mini-loaf pans with batter 1/2 full- I can get 5 loaves. Set aside.
- Using an electric mixer, mix together cream cheese and sugar on low speed until smooth.
- Add egg white and continue to mix on low speed until blended.
- Spoon cream cheese mixture randomly onto loaf pans. Swirl with a knife for marbled effect.
- Bake 20-25 minutes at 400°F or until toothpick inserted into center comes out clean.
Nutrition Facts : Calories 242.6, Fat 15.8, SaturatedFat 10, Cholesterol 49.9, Sodium 158.1, Carbohydrate 21.3, Sugar 20.2, Protein 4.9
CRANBERRY CHOCOLATE ORANGE LOAVES
I like to make these in mini loaf pans--wrap them up in some cellophane with ribbon and they make a perfect Christmas gift! Moist and addictive.
Provided by Rachchow
Categories Dessert
Time 55m
Yield 6 mini loaves, 24-30 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Lightly grease 6 mini loaf pans (6x3-inch) or 2 bundt pans (10-inch).
- Combine cranberries and ½ cup sugar; set aside.
- In large bowl, combine flour, 1 ½ cups sugar, baking powder, baking soda, and salt.
- Using a fork, beat eggs, orange juice, oil, and orange rind together. Add to dry ingredients, stirring just until moistened. Fold in cranberry mixture, chocolate chips, and nuts.
- Bake for 35-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan before removing to wire rack. For ultimate freshness, keep refrigerated in a covered container or freeze.
Nutrition Facts : Calories 234.7, Fat 7.1, SaturatedFat 2.9, Cholesterol 15.5, Sodium 203, Carbohydrate 42.2, Fiber 1.8, Sugar 25.8, Protein 3.1
LOW-FAT GLAZED CRANBERRY MINI LOAVES
These bake out very high with a nice point on top and are extremely moist with lots of flavor, no one would ever guess they are low fat! ---fresh or frozen blueberries may be used in place of cranberries but do not chop the blueberries--- I have yield at 20 (10 slices per loaf) this is of coarse only estimated it will depend on the size you slice the loaves --- you may omit the glaze if desired --- depending if you are using sweetened or unsweetened orange juice you may want to adjust the sugar amount, I used unsweetened orange with 1 cup sugar and found that to be the perfect sweetness.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Grease 2 mini loaf pans.
- Pick out any discolored cranberries and discard then chop coarsely.
- In a large bowl combine the flour with the next 5 ingredients, then mix in the cranberries.
- In a small bowl whisk together the egg with oil, 3/4 cup plus 2 tablespoons orange juice and vanilla.
- Add to the dry ingredients; using a wooden spoon mix JUST until combined (the batter will be thick, do not use an electric mixer for this).
- Divide the batter between the two mini loaf pans.
- Bake for 30-35 minutes or until the loaves test done.
- Cool loaves completely.
- For the glaze in a bowl whisk all glaze ingredients together until smooth adding in more sugar or milk until a fairly thick glazing consistency is achieved.
- Using a spoon drizzle the glaze over the top of the loaves.
Nutrition Facts : Calories 133, Fat 1.8, SaturatedFat 0.3, Cholesterol 9.3, Sodium 112.7, Carbohydrate 27.6, Fiber 0.6, Sugar 17.2, Protein 1.8
LENNIE'S CRANBERRY MANDARIN MINI LOAVES
Many years ago I made a cranberry-orange bread from a magazine clipping. It got lost and I've never found a suitable replacement, but this year, with the help and encouragement of Zaar members, I created my own version -- and I love it! I used the mini loaf pans to make this, so I could have 4. If you use bigger loaf pans, you will need to bake the loaves longer.
Provided by Lennie
Categories Quick Breads
Time 50m
Yield 4 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350F; spray 4 mini loaf pans with Pam and set aside (you could also do this in two 8x4 loaf pans, if you can't find the smaller pans, but the baking time will likely be longer).
- In a large bowl, combine dry ingredients (flour, sugar, baking powder and salt); add cranberries to flour mixture and stir so berries are somewhat coated in flour-- this helps prevent the cranberries from sinking to the bottom of the loaves when baking.
- Set aside.
- In a separate bowl, beat eggs and milk (I used lowfat milk) with a mixer on low, then beat in 1/4 cup juice reserved from tinned oranges, the oil, the extract and the orange zest.
- Stir wet mixture into dry mixture, stirring just until dry ingredients are moistened; do not overmix.
- Make sure tinned oranges are well drained, then stir into batter.
- Divide batter between 4 mini loaf pans (you'll find they'll be about 3/4 full).
- Bake in preheated oven for 35 to 40 minutes; a tester will come out clean.
- Cool on rack in tins for about 15 minutes, then remove from tins and let sit on rack until completely cool.
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