Cranberry Orange Bread With Honey Butter Recipes
MOIST CRANBERRY ORANGE BREAD
Super-moist dessert bread loaded with mandarin oranges and whole cranberries. Makes great gifts.
Provided by zeta724
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a large loaf pan.
- Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve about 1/4 cup cranberries and 1/4 cup mandarin oranges; stir remaining fruit into flour mixture.
- Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated. Pour batter into prepared loaf pan. Scatter reserved cranberries and mandarin oranges atop batter and sprinkle with remaining 1 tablespoon sugar.
- Bake in preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes.
Nutrition Facts : Calories 429.4 calories, Carbohydrate 69.5 g, Cholesterol 70.7 mg, Fat 14.5 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 8.7 g, Sodium 343.7 mg, Sugar 40.4 g
CRANBERRY ORANGE BREAD
This cranberry orange bread is great for breakfast or a snack. You can also make muffins; just spoon the batter into greased muffin cups and bake at 375 degrees F (190 C) for 15 to 20 minutes.
Provided by LaurasFaves
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
- Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 48.2 g, Cholesterol 38.5 mg, Fat 11.5 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 4.3 g, Sodium 439 mg, Sugar 21.6 g
ORANGE CRANBERRY BREAD
This is a quick bread made with cornmeal, adapted from a Williams-Sonoma holiday cookbook. They suggested serving it as a bread with your holiday meal, but we've always liked it for breakfast during the holiday season. Eat plain, or toast individual slices in your toaster oven (it's too crumbly for a regular toaster) and top with butter and orange marmalade. Yum! Because of the cornmeal, the bread has a bit of a crunch to it when toasted.
Provided by appleydapply
Categories Quick Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Position a rack in the middle of the oven and preheat oven to 325.
- Grease an 8x5 or 9x5 loaf pan. Cut a piece of wax paper or parchment paper to line the bottom of the pan, then grease the bottom again. (otherwise your lovely loaf might stick to the pan!).
- Sort the cranberries and discard any soft ones. Coarsely chop the cranberries (I pulse a couple of times with my food processor) and place in a small saucepan over low heat. Add the orange zest & 1/2 cup of the sugar and heat slowly just to a simmer, stirring to dissolve the sugar. Set aside to cool.
- In a bowl stir together the flour, cornmeal, salt, baking powder & baking soda.
- In a separate bowl combine the butter and remaining 1/2 cup sugar. Beat until light & fluffy, about 3 minutes. Beat in the egg.
- Stir in half the flour mixture, and then the orange juice & water. Stir in the remaining flour mixture and then the cooled cranberry mixture. Don't overmix.
- Spoon the batter into the prepared loaf pan. Place in the oven and bake until a toothpick inserted in the center of the loaf comes out clean, 55-60 minutes.
- Remove from the oven and let rest for 5 minutes. Turn out onto a wire rack, peel the wax paper from the bottom of the loaf, and cool completely. Slice & serve.
- Note: This recipe doesn't double well. The batter is light & airy, and too voluminous even for my Kitchenaid stand mixer. If I want to make 2 loaves, I mix them up separately. But I put each loaf in the oven as soon as it is mixed up because the baking powder is already activated. Then I know if, for example, 10 minutes have passed before the 2nd loaf goes in, I will pull the 1st loaf out when the timer goes off, then set the timer again for another 10 minutes for the 2nd loaf.
Nutrition Facts : Calories 181.9, Fat 3.6, SaturatedFat 2, Cholesterol 23.1, Sodium 203.9, Carbohydrate 35.3, Fiber 1.4, Sugar 18.1, Protein 2.7
CRANBERRY ORANGE BREAD WITH ORANGE BUTTER GLAZE
I came up with this recipe myself. I hope you like it. It isn't as sweet as some quick breads because of the cranberries, but I like the tartness. Let me warn you, though. It smells really good fresh out of the oven, but PLEASE let it sit overnight in the refrigerator before trying it. When it is still warm, but flavors haven't blended and it is extremely tart. The longer it's allowed to sit, the better it gets. We had this for Thanksgiving and I received several compliments on it. Prep time is an estimate. Enjoy!
Provided by Chef Schellies
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F.
- Generously grease and flour two 9x5 inch (1-pound) loaf pans.
- In a large bowl, stir together flour, baking powder, salt, and sugar.
- Make a well in the center and add eggs, 2 cups orange juice, and oil. Mix just until moistened. The batter will be lumpy. DO NOT overmix or bread will be tough.
- Gently stir in the whole cranberries and orange zest.
- Pour into loaf pans and bake for 45-50 minutes or until loaves test done.
- Pour 1/4 cup orange juice over each loaf while still hot.
- Mix confectioners sugar, melted butter, and 1 tablespoon orange juice to make a glaze and drizzle over warm loaves.
- Refrigerate overnight to blend flavors.
Nutrition Facts : Calories 200.8, Fat 5.7, SaturatedFat 0.8, Cholesterol 18.9, Sodium 197.8, Carbohydrate 35, Fiber 1, Sugar 17.6, Protein 2.9
CRANBERRY HONEY BUTTER
If you are traveling to a friend's or loved one's for the holidays, bring them something even better than a bottle of wine-this easy to whip up treat! -Arisa Cupp, Sherwood, Oregon
Provided by Taste of Home
Time 10m
Yield 24 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.
Nutrition Facts : Calories 75 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY-ORANGE BUTTER
This delightful butter comes together in moments. You'll love it on biscuits or toasted baguettes. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 1-3/4 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the cranberry sauce, orange zest and extract. Store in the refrigerator.
Nutrition Facts : Calories 97 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 70mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
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