Cranberry Orange Oatmeal Bread Recipe 445

CRANBERRY ORANGE OATMEAL BREAD

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Add the flour, oats, sugar, baking powder, baking soda, sea salt and cinnamon to a large bowl and whisk until combined.
• To a separate bowl, add the milk, canola oil, orange zest and eggs and whisk together until well combined.
• Add the fresh or frozen cranberries to the flour mixture and toss very well to coat. Don't skip this step! Adding the fruit to the dry ingredients will help prevent them from sinking to the bottom of the loaf as it bakes. It will also make sure the batter isn't discoloured by any berries that aren't completely dry or may be releasing some of their juices before baking.
• Add the milk mixture to the flour mixture and fold them together with a rubber spatula just until no streaks of flour remain.
• Grease a large loaf pan with some butter or vegetable oil spray. I love to use my Misto Oil Sprayer (affiliate linfor this job since it gives you the flexibility of a conventional oil spray without all the harmful propellants they contain.
• Pour the batter into the greased loaf pan and smooth out the top as much as you can. Place a few orange slices on top of the batter (if you wisbefore baking.
• Bake the loaf for 60-65 minutes at 350 degrees Fahrenheit, or until it's reached a delicious golden colour and a toothpick inserted into the loaf comes out clean.
• Let the loaf cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.
• Enjoy with your favourite cup of coffee or tea for a delicious cool weather snack!

CRANBERRY ORANGE OATMEAL BREAD RECIPE - (4.4/5)

Steps:

• Position an oven rack in the center and heat your oven to 350 degrees. Grease and flour a 9×5-inch loaf pan. In a large bowl, whisk together the flour, salt, baking powder and sugar until well blended. Stir in the oats, grated orange peel and chopped cranberries until well mixed. In a small bowl, whisk together the oil, egg, orange juice and milk. Add the oil mixture to the flour mixture and stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan. Bake in the heated oven for 1 hour or until a toothpick inserted into the center comes out clean. Remove from the oven cool on a wire rack for 10 minutes; then remove from the pan place on the rack to cool completely. Wrap the cooled bread and store one day before slicing.

RUSTIC CRANBERRY & ORANGE BREAD

Steps:

• In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover; let rise at room temperature 1 hour., Punch down dough. Turn onto a lightly floured surface. Pat into a 9-in. square. Fold dough into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl, turning once to grease top. Cover; let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface; knead in cranberries and orange zest. Shape into a 6-in. round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover; let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake until deep golden brown, 25-30 minutes longer. Remove loaf to a wire rack to cool.

CRANBERRY ORANGE BREAD

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.

CRANBERRY-ORANGE BREAD

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.
• Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

CRANBERRY ORANGE BREAKFAST BREAD

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.

CORNMEAL-OATMEAL CRANBERRY-ORANGE LOAF

Steps:

• Preheat the oven to 350. Coat 1 large, 2 medium, or 3 small loaf pans with oil.
• Soft the flour, cornmeal, baking powder, baking soda, sugar, and salt into a large bowl.
• Whisk together the eggs, oil, buttermilk, and orange zest in a second, smaller bowl.
• In a food processor, pulse the cranberries a few times until they are roughly chopped. Combine the mix-ins--the cranberries, walnuts, and oatmeal--in a third bowl. Sprinkle 1 tablespoon of the flour mixture over them, and toss well.
• Quickly combine the flour mixture and the egg mixture, using as few strokes as possible. Gently stir in the mix-ins. The batter should be stiff. Spoon the batter into the prepared pan(s). Bake for 45 to 55 minutes for the large pan, 35 to 50 minutes for the mediums, and 35 to 40 minutes for the smalls. Check two-thirds of the way through the baking period; if the loaves are browning excessively, tent them loosely with foil.
• Let the baked breads cool for 10 minutes in the pan(s), run a thin knife around the edge of each pan, and turn the loaves out. Let finish cooling on a rack.
• NOTE: When using cirtrus zest, try your best to get organic fruit, because it is free of the waxes and fungicides that are routinely sprayed on conventionally grown citrus fruit peels.

ORANGE CRANBERRY BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Whisk the egg, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended. Fold in the cranberries and apple., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap cooled loaves in foil and freeze. To use, thaw at room temperature.

CRANBERRY OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees farenheit. Grease and flour two 8x4" loaf pans and set aside.
• In medium bowl, combine oats and hot water. Stir, and let stand for 5 minutes.
• In large bowl, beat butter and brown sugar until fluffy.
• Add oat mixture, sour cream, orange peel, and egg. Blend well.
• Add flour, baking powder, baking soda, salt, and 1-1/2 teaspoons cinnamon. Mix gently.
• Fold in cranberries and walnuts. Spoon batter into prepared pans and smooth to level.
• In small bowl combine 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over batter.
• Bake at 350 degrees farenheit for 55 to 65 minutes until bread is golden brown and pulls away from the sides of the pan.
• Cool 5 minutes, then carefully run a knife around the edges of the bread and remove to wire rack to cool.
• Wrap in plastic wrap to store.