Amazingly Moist Cranberry Bread Recipes

CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
• Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.

CRANBERRY NUT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.

MOIST CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a large loaf pan.
• Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve about 1/4 cup cranberries and 1/4 cup mandarin oranges; stir remaining fruit into flour mixture.
• Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated. Pour batter into prepared loaf pan. Scatter reserved cranberries and mandarin oranges atop batter and sprinkle with remaining 1 tablespoon sugar.
• Bake in preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes.

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.

THE BEST CRANBERRY BREAD EVER

Steps:

• Preheat the oven to 325 F. degrees
• Lightly grease non stick bread pan with butter.
• Sift together dry ingredients into a large bowl.
• In a separate small bowl mix the egg, butter, hot water, orange juice and orange zest: stir until moistened.
• Mix the wet ingredients into the dry ingredients until just moistened.
• Fold in cranberries.
• Spread into a large greased loaf pan.
• Bake 60 minutes in a preheated 325 degrees oven.
• Cool completely on a wire cooling rack in the pan before slicing.

CLASSIC CRANBERRY NUT BREAD

Steps:

• Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees and grease and flour (3) mini loaf pans and set aside.
• With a Kitchen-aid mixer or hand mixer cream softened margarine, eggs, and granulated sugar together until fully incorporated.
• Add baking powder, salt, baking soda, flour, and 1 tsp of almond extract to softened butter. Mix together until well combined. Then, add sour cream and fold in until fully incorporated.
• Scoop the batter into the loaf pans filling them ⅓ of the way full.
• Layer the cranberries on top of the batter saving ½ of the can.
• Add the remaining batter over the cranberries, leaving room for another layer of cranberries. (Don't forget that the batter will rise in the pan)
• Layer the rest of the can of cranberries over the batter.
• Bake for 40-45 mins. Before removing the bread from the oven use a toothpick to make sure the bread is baked in the middle. Poke the center of the loaf with a toothpick, if it comes out clean it is fully baked. If it comes out dirty bake it longer.
• Let the bread cool for 5 mins. then remove it from the pans and glaze.

CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan.
• In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, and orange zest. Set aside.
• In the bowl of a stand mixer or using a hand mixer, cream together sugars, butter, and egg until smooth. Add orange juice and slowly mix until combined.
• Add flour mixture to the butter mixture and beat until just combined and all the dry ingredients are just moistened. Fold in cranberries. Pour into prepared pan.
• Bake for about 60 minutes until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool.