Cranberry Orange Tea Bread Sugar Free Recipes

CRANBERRY ORANGE TEA BREAD

Steps:

• Combine flour, dried cranberries, sugar and baking powder in large mixing bowl.
• In separate bowl, mix together remaining ingredients. Blend applesauce mixture into flour mixture until just combined. Spoon batter into greased loaf pan.
• Bake at 350 degrees F 45-50 minutes, until toothpick inserted into center comes out clean. Cool 10 minutes in pan before removing loaf to cool completely on wire rack.

CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
• Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CRANBERRY ORANGE TEA BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, dried cranberries, sugar and baking powder in large mixing bowl.
• In a separate bowl, mix together remaining ingredients.
• Blend apple sauce mixture into flour mixture until just combined.
• Spoon batter into greased loaf pan.
• Bake 45-50 minutes, until pick inserted in center comes out clean.
• Cool 10 minutes in pan before removing loaf to cool completely on wire rack.

DIABETIC CRANBERRY NUT BREAD

Steps:

• Combine the flours, sugar, baking powder, and orange rind in a mixing bowl. Add the remaining ingredients and stir to blend well.
• Pour into a greased 9x5 inch load pan. Bake at 350F for 45 to 50 minutes. Cool for 6 minutes before removing from the pan.
• Cool thoroughly on a wire rack. Store in a plastic bag or aluminum foil for at least one day before slicing.

CRANBERRY TEA BREAD

Steps:

• Preheat oven to 350 degrees. Lightly oil and flour an 8 1/2-by-4 1/2-inch loaf pan. Spread oats on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt, and cardamom.
• In a separate bowl, stir together yogurt, oil, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.
• Spoon mixture into the prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.

CRANBERRY ORANGE TEA BREAD (SUGAR-FREE)

Steps:

• Preheat oven to 350 degrees. Coat 9x5 inch loaf pan with nonstick cooking spray.
• In a medium bowl, stir together orange juice, milk, oil, eggs, zest and vanilla. Set aside.
• In a large bowl, combine flour, Splenda, baking powder, baking soda, salt, nuts and cranberries. Stir; make a well and add the liquid mixture, stirring just until blended.
• Spoon into prepared pan and smooth.
• Bake for 50 minutes or until a toothpick inserted into the middle of the loaf comes out dry.
• While bread is baking prepare Glaze: Combine orange juice and Splenda in a small saucepan. Place on medium heat and reduce by one half. Stir in cream cheese until melted. Brush glaze onto warm loaf immediately after removing from oven. Cool on rack for 15 minutes; then remove from pan.
• *Gift loaf variation: Makes 2-3 small loaves - fill mini loaf pans 2/3 full and bake for 30-35 minutes.