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 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
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
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
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
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.
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
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
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