Easy One Bowl Cranberry Orange Loaf Recipes

CRANBERRY ORANGE LOAF

Steps:

• Combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat egg; add orange juice, peel, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries and nuts. Spoon into a greased 9x5-in. loaf pan or two 5x2-1/2x2-in. mini-loaf pans. Bake at 325° for 1 hour or until bread tests done. Cool in pan for 10 minutes before removing to a wire rack.

CRANBERRY ORANGE LOAF

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.

ORANGE CRANBERRY LOAF CAKE

Steps:

• Heat oven to 180ºC (160ºC fan). Grease and line a 2lb loaf tin with greaseproof paper.
• Cream the butter and sugar together until smooth (by hand or electric mixer).
• Add the eggs one at a time and beat in well after each addition.
• Sift in half the flour along with the bicarbonate of soda and salt then mix until just fully combined.
• Add in the orange zest and juice, vanilla extract and the milk then stir again to combine.
• Sift in the remaining flour and add the fresh or dried cranberries. Stir again until just combined.
• Pour the mixture into the lined loaf tin.
• Thinly slice the leftover orange half into slices and add three to the top along with a few fresh cranberries. Do not use any cranberries for decoration if using dried.
• Bake for 50 minutes until golden brown and until a skewer inserted in the middle comes out clean. If the cake looks like it is browning too quickly, you can lightly cover the top with foil.
• Allow to cool in the tin for at least 10 minutes before turning out. To serve, cut into thick slices and serve warm or at room temperature.

CRANBERRY ORANGE LOAF

Steps:

• Grate rind from orange, squeeze juice into liquid measure, add enough water to make 3/4 cup.
• Set aside.
• In large bowl, whisk flour, sugar, baking powder, baking soda, salt and orange rind; stir in cranberries.
• In small bowl, whisk together egg, butter and orange juice; stir into flour mixture just until blended.
• Spread in greased 9x5 Loaf pan.
• Bake in centre of 350F oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean.
• Let cool in pan for 10 minutes, turn out onto rack and let cool completely.
• (Make-ahead, store at room temperature for up to 2 days or over-wrap with heavy-duty foil and freeze for up to 2 weeks.).

CRANBERRY ORANGE LOAF

Steps:

• First bowl: Combine butter, sugar and egg. Beat until smooth. Stir in juice.
• Second bowl: Measure dry ingredients. Stir in orange rind, cranberries and nuts. Add to batter stirring just until moistened. Put into a greased 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour.