CRANBERRY ZUCCHINI BREAD
Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. -Alice Manzo, South Easton, Massachusetts
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CITRUS CRANBERRY ZUCCHINI BREAD
A delicious twist on a summer classic--zucchini bread with a hint of lemon and orange, accented by dried cranberries. My husband just raves about it!
Provided by JANAI
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h35m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
- Combine flour, baking soda, and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini, cranberries, orange zest, and lemon extract into egg mixture. Add cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 229.6 calories, Carbohydrate 33.5 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 164.8 mg, Sugar 20.2 g
CRANBERRY ORANGE ZUCCHINI BREAD
Steps:
- In a small bowl add cranberries and orange juice, microwave for 30 seconds and set aside.
- Preheat oven to 350°F and lightly spray loaf pan with baking nonstick spray.
- Mix all dry ingredients in a small bowl. Set aside.
- Mix all wet ingredients together except for the grated zucchini, almonds and cranberries in a large bowl.
- Add half the dry ingredients into the wet ingredients and mix. Add remaining dry ingredients and mix in. Do not over mix, just enough to incorporate all the ingredients. Mix in zucchini, almonds and cranberries (minus any excess orange juice - should be able 1 tbsp left in bottom of bowl).
- Pour batter into loaf pan and bake for 55-60 minutes, covering with foil for the last 15 minutes. You will know it's fully cooked when you can insert a cake tester into the loaf and it comes out clean. Let cool on cooling rack.
- Mix all ingredients together and drizzle on cooled zucchini bread (it will slide off zucchini bread if it's still hot).
Nutrition Facts : ServingSize 9 g, Calories 309 kcal, Carbohydrate 49 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 212 mg, Fiber 3 g, Sugar 30 g
CRANBERRY ORANGE ZUCCHINI BREAD
This cranberry orange zucchini bread recipe is super easy, moist, and full of festive flavors. The orange juice in the recipe gives the bread a slight tartness that balances out the sweetness of the bread. This recipe is perfect for any fall gathering or to have as a snack!
Provided by Ben Rayl
Categories Breakfast Cake Dessert
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 F (175 C) and grease two baking pans, line the bottoms with baking paper, then grease the paper.
- In a bowl, sift together the flour, cinnamon, ginger, baking powder, baking soda, and salt.
- In another bowl, beat together the eggs, vanilla, sugars, oil and orange peel.
- Gradually add the flour mixture to the creamed mixture, alternating with the orange juice, mixing just enough to combine after each addition.
- In a small bowl, toss the cranberries together with the 1 tbsp of flour, to coat them.
- Stir in the zucchini and the floured cranberries, then pour the mixture into the prepared baking pans.
- Bake for about 55 minutes, or until a toothpick test comes out clean, let cool in pans for about 10 minutes before removing to wire racks to cool completely.
CRANBERRY ORANGE LOAF
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
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
ORANGE CRANBERRY BREAD
These moist loaves are packed with the zesty taste of cranberries and orange peel. I suggest serving slices toasted with butter or cream cheese. -Ron Gardner, Grand Haven, Michigan
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 98 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
ZUCCHINI-CRANBERRY RELISH BREAD
This is a variation on MizzNezz's "Pineapple-zucchini bread recipe #43919". You will need to make Chef-Girl-R-D's "Cranberry Orange relish recipe #150666" or a similar Cranberry relish. I had some of this relish left over so decided to try it in the bread. Use whole wheat pastry flour for a less heavy texture. Can be found in stores with bulk-food sections. Thanks to the above mentions chefs for their recipes.
Provided by Outta Here
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Coat a loaf pan with nonfat cooking spray.
- In large bowl, mix egg, zucchini, oil, yogurt, relish and vanilla.
- In medium bowl, mix dry ingredients except pecans.
- Add dry ingredients to egg mixture and mix just until blended. Fold in chopped pecans, or omit and use pecan halves on top of loaf.
- Pour into loaf pan. Top with pecan halves, if using.
- Bake 50-60 minutes, or until wooden pick inserted in center comes out clean.
- Cool on wire rack, in pan, for 10 minutes. Invert onto rack and cool completely.
Nutrition Facts : Calories 329.9, Fat 19.5, SaturatedFat 1.7, Cholesterol 26.9, Sodium 228.7, Carbohydrate 37.3, Fiber 1.6, Sugar 26.9, Protein 3.3
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