Low Fat Orange Cranberry Loaf Recipes

CRANBERRY ORANGE LOAF

Cranberry Orange Loaf image

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

Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon grated orange zest
1 ½ cups fresh cranberries
½ cup pecans, coarsely chopped
¼ cup margarine, softened
1 cup white sugar
1 egg
¾ cup orange juice

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

CRANBERRY ORANGE LOAF

Cranberry Orange Loaf image

I'm a true morning person who loves entertaining at breakfast. It's so much fun to get up early, set a pretty table and share a delicious breakfast with friends.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf or 2 mini loaves.

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup orange juice
Grated peel of 1 orange
2 tablespoons butter, melted
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup chopped walnuts

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.

Nutrition Facts :

EASY ONE-BOWL CRANBERRY ORANGE LOAF

Easy One-Bowl Cranberry Orange Loaf image

This easy cranberry orange loaf mixes up in just one bowl, with no mixer needed. No need to soften the butter, either! Makes one 9x5-inch loaf.

Provided by Jennifer

Categories Snack

Time 1h15m

Number Of Ingredients 13

Ingredients

2 cups all purpose flour
1 cup white granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup butter (cold, salted or unsalted)
Zest of 1 large orange
3/4 cup freshly squeezed orange juice (from 1 large orange, plus water, as needed *See Note 1 below)
1 large egg (well beaten before adding *See Note 2 below)
1 - 1 1/2 cup raw cranberries (whole or chopped, fresh or frozen)
1 cup icing/confectioners' sugar
1 Tablespoon freshly squeezed orange juice (or water, if you don't have any more oranges)
1/4 teaspoon orange zest (optional)

Steps:

Preheat oven to 350F (regular bake setting/not fan assisted), with rack in the centre of the oven. Grease a 9x5-inch loaf pan and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into 4 pieces and add to the dry ingredients. Using your fingertips, rub the cold butter into the flour mixture, breaking it up as you go, until you have an evenly crumbly mixture resembling corn meal.
Remove the zest from the orange and set aside for now. In a 2-cup measuring cup, add the juice from the orange. Add enough water to the measuring cup to fill up to the 3/4 cup mark. add the orange zest and the well beaten egg to the measuring cup and stir to combine. Pour the orange juice mixture all at once into the dry ingredients. Using a wooden spoon, mix together just enough to dampen all the flour. Gently stir in the cranberries. (I like to dust frozen cranberries with a tiny bit of flour before adding to the dough).
Spoon the batter into a greased 9x5-inch loaf pan and bake in preheated oven for about 1 hour, or until a tester inserted in the centre comes out clean. (Starting with frozen cranberries may need a few extra minutes of baking. Also note that darker pans will bake more quickly. So watch closely near the end of baking, but don't be afraid to bake a little longer, if needed).
Allow the loaf to cool in the pan for 10 minutes, then run a knife around the side of the pan and turn out/remove from pan and allow to cool completely on a wire rack to cool completely.
Once cooled completely, prepare glaze by stirring together the glaze ingredients until smooth. Place a piece of waxed paper or paper towel under the cooling rack to catch drips, then spoon the glaze over the cooled loaf, spooning it onto the top and letting it run down the side. Allow to stand until the glaze sets (about 30 minutes) before slicing.

Nutrition Facts : ServingSize 1 slice, Calories 285 kcal, Carbohydrate 57 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 33 mg, Sodium 338 mg, Fiber 2 g, Sugar 35 g

LOW-FAT GLAZED CRANBERRY MINI LOAVES

Low-Fat Glazed Cranberry Mini Loaves image

These bake out very high with a nice point on top and are extremely moist with lots of flavor, no one would ever guess they are low fat! ---fresh or frozen blueberries may be used in place of cranberries but do not chop the blueberries--- I have yield at 20 (10 slices per loaf) this is of coarse only estimated it will depend on the size you slice the loaves --- you may omit the glaze if desired --- depending if you are using sweetened or unsweetened orange juice you may want to adjust the sugar amount, I used unsweetened orange with 1 cup sugar and found that to be the perfect sweetness.

Provided by Kittencalrecipezazz

Categories Quick Breads

Time 40m

Yield 20 serving(s)

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
1 cup cranberries (fresh or frozen semi-thawed)
1 large egg
2 tablespoons vegetable oil
3/4 cup orange juice
2 tablespoons orange juice
2 teaspoons vanilla
1 cup confectioners' sugar
2 tablespoons nonfat milk
1 teaspoon vanilla

Steps:

Set oven to 350°F.
Set oven rack to second-lowest position.
Grease 2 mini loaf pans.
Pick out any discolored cranberries and discard then chop coarsely.
In a large bowl combine the flour with the next 5 ingredients, then mix in the cranberries.
In a small bowl whisk together the egg with oil, 3/4 cup plus 2 tablespoons orange juice and vanilla.
Add to the dry ingredients; using a wooden spoon mix JUST until combined (the batter will be thick, do not use an electric mixer for this).
Divide the batter between the two mini loaf pans.
Bake for 30-35 minutes or until the loaves test done.
Cool loaves completely.
For the glaze in a bowl whisk all glaze ingredients together until smooth adding in more sugar or milk until a fairly thick glazing consistency is achieved.
Using a spoon drizzle the glaze over the top of the loaves.

Nutrition Facts : Calories 133, Fat 1.8, SaturatedFat 0.3, Cholesterol 9.3, Sodium 112.7, Carbohydrate 27.6, Fiber 0.6, Sugar 17.2, Protein 1.8