Cranberry Orange Quick Bread With Creamy Orange Spread Recipes

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CRANBERRY ORANGE QUICK BREAD



Cranberry Orange Quick Bread image

Rich and hearty fruit bread, appropriate for breakfast, brunch or just a snack. My in-laws gobbled it up for Thanksgiving!

Provided by ZETA426

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h5m

Yield 20

Number Of Ingredients 13

2 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ¾ cups white sugar
½ cup butter, melted
1 cup mandarin orange segments, drained
2 cups cranberries
2 eggs
¾ cup milk
¾ cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
  • In a large bowl, stir together the flour, baking powder, baking soda, salt, and white sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or large measuring cup, whisk together the eggs, milk, sour cream, vanilla and orange extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 33.9 g, Cholesterol 35.3 mg, Fat 7.3 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 159 mg, Sugar 19.5 g

CRANBERRY ORANGE QUICK BREAD



Cranberry Orange Quick Bread image

Make and share this Cranberry Orange Quick Bread recipe from Food.com.

Provided by Food.com

Categories     Quick Breads

Time 1h20m

Yield 12-16 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour, plus 1 tablespoon
1 1/4 cups granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup unsalted butter, cut into small pieces
1 1/4 cups orange juice
1 1/2 tablespoons grated orange zest
3 large eggs, well beaten
2 cups fresh cranberries
2 cups confectioners' sugar, sifted
2 -3 tablespoons milk
Sugared Cranberries for cake, (optional garnish)

Steps:

  • Cake:.
  • Preheat oven to 350 degrees F. Butter or grease a Bundt cake pan well; set aside.
  • In a food processor, pulse together 3 cups flour, sugar, baking powder, baking soda, and salt. Add butter and pulse until mixture resembles coarse cornmeal.
  • Combine orange juice and grated rind with well beaten eggs. Pour into dry ingredients and mix until just combined.
  • Dust the halved cranberries with remaining 1 tablespoon of flour. Carefully fold halved cranberries into batter. Spoon the batter into prepared Bundt pan.
  • Bake in preheated oven for 40 to 50 minutes or until a cake tester inserted in center comes out clean.
  • Cool bread in pan on a wire rack for 10 minutes before removing to cool.
  • Glaze:.
  • Add confectioner's sugar to a small mixing bowl. Add milk 1 tablespoon at a time until glaze is spreadable, but not runny. Spread generously over warm cake allow glaze to run down the sides of the bread.
  • Cool bread completely before slicing and serving.
  • Serve with sugared cranberries, optional.

CRANBERRY ORANGE QUICKBREAD



Cranberry Orange Quickbread image

Provided by Anne Burrell

Categories     dessert

Time 1h45m

Yield 1 loaf

Number Of Ingredients 12

2 cups all-purpose flour, plus extra for loaf pan
3/4 cup sugar
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick cold butter, cut into pea size pieces, plus extra for loaf pan
1 orange, zested
3/4 cup fresh orange juice
1 orange, peeled, sections removed and diced
1 egg
1 cup dried cranberries
Special Equipment: 9 by 5-inch loaf pan

Steps:

  • Preheat the oven to 350 degrees F.
  • In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries.
  • Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking.
  • When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting.
  • Yummy!

CRANBERRY BREAD



Cranberry Bread image

Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h30m

Number Of Ingredients 10

4 tablespoons unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup packed light-brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 ounces) cranberries
1 tablespoon turbinado sugar, for topping (optional)

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.

Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 2 g, Protein 5 g

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