Christmas Cranberry Orange Loaf Recipes

CRANBERRY ORANGE LOAF

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.

EASY ONE-BOWL CRANBERRY ORANGE LOAF

Steps:

• Preheat oven to 350F (regular bake setting/not fan assisted), with rack in the centre of the oven. Grease a 9x5-inch loaf pan and set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into 4 pieces and add to the dry ingredients. Using your fingertips, rub the cold butter into the flour mixture, breaking it up as you go, until you have an evenly crumbly mixture resembling corn meal.
• Remove the zest from the orange and set aside for now. In a 2-cup measuring cup, add the juice from the orange. Add enough water to the measuring cup to fill up to the 3/4 cup mark. add the orange zest and the well beaten egg to the measuring cup and stir to combine. Pour the orange juice mixture all at once into the dry ingredients. Using a wooden spoon, mix together just enough to dampen all the flour. Gently stir in the cranberries. (I like to dust frozen cranberries with a tiny bit of flour before adding to the dough).
• Spoon the batter into a greased 9x5-inch loaf pan and bake in preheated oven for about 1 hour, or until a tester inserted in the centre comes out clean. (Starting with frozen cranberries may need a few extra minutes of baking. Also note that darker pans will bake more quickly. So watch closely near the end of baking, but don't be afraid to bake a little longer, if needed).
• Allow the loaf to cool in the pan for 10 minutes, then run a knife around the side of the pan and turn out/remove from pan and allow to cool completely on a wire rack to cool completely.
• Once cooled completely, prepare glaze by stirring together the glaze ingredients until smooth. Place a piece of waxed paper or paper towel under the cooling rack to catch drips, then spoon the glaze over the cooled loaf, spooning it onto the top and letting it run down the side. Allow to stand until the glaze sets (about 30 minutes) before slicing.

ORANGE CRANBERRY LOAF CAKE

Steps:

• Heat oven to 180ºC (160ºC fan). Grease and line a 2lb loaf tin with greaseproof paper.
• Cream the butter and sugar together until smooth (by hand or electric mixer).
• Add the eggs one at a time and beat in well after each addition.
• Sift in half the flour along with the bicarbonate of soda and salt then mix until just fully combined.
• Add in the orange zest and juice, vanilla extract and the milk then stir again to combine.
• Sift in the remaining flour and add the fresh or dried cranberries. Stir again until just combined.
• Pour the mixture into the lined loaf tin.
• Thinly slice the leftover orange half into slices and add three to the top along with a few fresh cranberries. Do not use any cranberries for decoration if using dried.
• Bake for 50 minutes until golden brown and until a skewer inserted in the middle comes out clean. If the cake looks like it is browning too quickly, you can lightly cover the top with foil.
• Allow to cool in the tin for at least 10 minutes before turning out. To serve, cut into thick slices and serve warm or at room temperature.

CRANBERRY ORANGE LOAF

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.

CRANBERRY CHOCOLATE ORANGE LOAVES

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.

ORANGE CRANBERRY LOAF RECIPE - (4.5/5)

Steps:

• Preheat oven to 325°F. Grease the bottom of 8 inch loaf pan and add a piece of parchment, enough so that it sticks out over the sides of the pan. Combine the flour, baking powder and salt, set aside. In another bowl, combine yogurt, eggs, sugar, orange zest, olive oil, orange juice and vanilla sugar. Add in the 1 cup of cranberries, combine, pour batter into the pan. Add the extra cranberries on top of loaf. Bake for about 1 hour, or until browned on top and cooked through. Make the glaze by mixing the powdered sugar and orange juice. Drizzle over the warm cake. *Make sure when you buy yogurt its plain yogurt made with only simple ingredients, like cream, milk and bacterial cultures, anything else is not real yogurt. Homemade is best but not always an option. Tip: Try rolling the cranberries in flour before putting them in the mix. It's supposed to work with blueberries too.