Cranberry Orange Toasting Bread Recipes

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 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 QUICK BREAD (FIVE ROSES FLOUR - 1967)

Steps:

• Stir flour, sugar, baking powder, baking soda and salt together.
• Cut in butter until mixture resembles coarse cornmeal.
• Combine orange juice and grated rind with well beaten eggs.
• Pour all at once into dry ingredients, mixing just enough to dampen.
• Dust chopped cranberries and cherries with a tablespoon of flour, carefully fold into batter Spoon into a well buttered 1 1/2 quart casserole.
• Sprinkle a few floured whole cranberries over top of batter.
• Bake in a moderate oven,350 degrees about 1 hour or until toothpick inserted in centre comes out clean.
• Cool in casserole 10 minutes, then remove.
• Store overnight for easy slicing.
• Frost with confectioner's frosting, (sift 2 cups icing sugar, very slowly add boiling water, a tablespoon at a time, until right spreading consistency, spread on slightly cooled bread).
• Also delicious sliced with butter or toasted under broiler, spread with butter and sprinkled with cheddar.

TART CRANBERRY ORANGE BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened. Fold in cranberries and walnuts. , Transfer to four 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans coated with cooking spray. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Bread may be frozen for up to 3 months.

ORANGE CRANBERRY BREAD

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.

CRANBERRY-ORANGE FRENCH TOAST

Steps:

• Combine cranberries, water, sugar, and orange juice in a saucepan. Cook over medium heat until cranberries soften and turn jammy, 20 to 25 minutes.
• Preheat the oven to 300 degrees F (150 degrees C).
• Whisk eggs, sugar, orange juice, half-and-half, cinnamon, and vanilla extract together in a shallow dish. Dip slices of French bread in the egg mixture until well coated on both sides. Transfer to the griddle and cook until egg coating is set, 3 to 4 minutes per side.
• Arrange 2 slices of French toast on each plate and spoon sauce on top.