Cranberriesandorangeloaf Recipes

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CRANBERRY ORANGE LOAF



Cranberry Orange Loaf image

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

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

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



Cranberry Orange Loaf image

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

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

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



Cranberries and Orange Loaf image

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

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

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.

EASY ONE-BOWL CRANBERRY ORANGE LOAF



Easy One-Bowl Cranberry Orange Loaf image

This easy cranberry orange loaf mixes up in just one bowl, with no mixer needed. No need to soften the butter, either! Makes one 9x5-inch loaf.

Provided by Jennifer

Categories     Snack

Time 1h15m

Number Of Ingredients 13

2 cups all purpose flour
1 cup white granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup butter (cold, salted or unsalted)
Zest of 1 large orange
3/4 cup freshly squeezed orange juice (from 1 large orange, plus water, as needed *See Note 1 below)
1 large egg (well beaten before adding *See Note 2 below)
1 - 1 1/2 cup raw cranberries (whole or chopped, fresh or frozen)
1 cup icing/confectioners' sugar
1 Tablespoon freshly squeezed orange juice (or water, if you don't have any more oranges)
1/4 teaspoon orange zest (optional)

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.

Nutrition Facts : ServingSize 1 slice, Calories 285 kcal, Carbohydrate 57 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 33 mg, Sodium 338 mg, Fiber 2 g, Sugar 35 g

CRANBERRY ORANGE LOAF



Cranberry Orange Loaf image

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

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

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



Cranberry-Orange Loaves image

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

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

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 STREUSEL LOAF



Cranberry Streusel Loaf image

I relied on this foolproof recipe when teaching our children to cook. Each slice is dotted with plump cranberries and flecks of orange peel.

Provided by Taste of Home

Time 1h25m

Yield 1 loaf (16 slices).

Number Of Ingredients 17

1/3 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter
3/4 cup finely chopped pecans
BREAD:
2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 large egg
3/4 cup orange juice
3 tablespoons butter, melted
2 tablespoons grated orange zest
1 cup fresh or frozen cranberries
1/2 cup golden raisins

Steps:

  • In a bowl, combine brown sugar and flour. Cut in butter until crumbly. Stir in pecans; set aside. , In a large bowl, combine the flour, sugar, baking powder, nutmeg, allspice and salt. In another bowl, whisk the egg, orange juice, butter and orange zest. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. , Transfer half of the batter to a greased 9x5-in. loaf pan. Sprinkle with half of the streusel; repeat layers. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 213 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 117mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.

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