Cranberry Orange Breakfast Bread Recipes

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CRANBERRY ORANGE BREAKFAST BREAD



Cranberry Orange Breakfast Bread image

A dense breakfast bread with the wonderful taste of cranberries. It's perfect for a holiday brunch.

Provided by PAULAR

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 12

1 ⅛ cups orange juice
2 tablespoons vegetable oil
2 tablespoons honey
3 cups bread flour
1 tablespoon dry milk powder
½ teaspoon ground cinnamon
½ teaspoon ground allspice
1 teaspoon salt
1 (.25 ounce) package active dry yeast
1 tablespoon grated orange zest
1 cup sweetened dried cranberries
⅓ cup chopped walnuts

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the cranberries and nuts at the signal, or about 5 minutes before the kneading cycle has finished.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 39.7 g, Cholesterol 0.1 mg, Fat 5.1 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 0.5 g, Sodium 198.6 mg, Sugar 13.2 g

CRANBERRY ORANGE BREAD



Cranberry Orange Bread image

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

2 cups flour
¾ cup sugar
1 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
¼ cup butter, cut into small chunks
¾ cup orange juice
1 tablespoon grated orange zest
1 egg, beaten
1 cup chopped cranberries
½ cup chopped walnuts

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



Orange Cranberry Bread image

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

1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries
1 orange, zest of, grated
1 cup sugar, divided
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons unsalted butter
1 egg, lightly beaten
1/2 cup fresh orange juice
1/2 cup water

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

EASY CRANBERRY ORANGE BREAD



Easy Cranberry Orange Bread image

Slices of this citrusy bread are scrumptious for breakfast. I've adapted the recipe over the years to fit my needs as a diabetic.-Doris Heath, Franklin, North Carolina

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (12 slices).

Number Of Ingredients 10

2 cups all-purpose flour
1 cup quick-cooking oats
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup orange juice
1/2 cup egg substitute
1/3 cup canola oil
1 tablespoon grated orange zest
3/4 cup chopped fresh or frozen cranberries, thawed

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, combine the orange juice, egg substitute, oil and orange zest; mix well. Stir into dry ingredients just until moistened. Fold in cranberries., Pour into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 55-65 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 :

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