Moist Cranberry Orange Bread Recipes

CRANBERRY ORANGE BREAD

Steps:

• Grease a 8×4 loaf pan. Set aside.
• Preheat oven to 350 degrees F.
• In a large bowl, add white whole wheat flour, sugar, baking powder, baking soda, salt, cranberries, and orange zest. Gently stir.
• In a medium bowl, add coconut oil, fresh orange juice, and an egg.
• Add wet ingredients to dry ingredients.
• Stir to combine everything together.
• Scrap the batter into prepared loaf pan.
• Bake for 30-35 minutes.
• Remove and let cool for 5 minutes. Serve

CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 5 pan with non stick cooking spray, set aside.
• Combine flour, sugar, baking powder, salt and baking soda.
• Add butter and mix until crumbly.
• Stir in the zest, juice and egg. Mix until combined.
• Fold in the cranberries.
• Pour batter (it will be thick) into the prepared pan and bake for 50-60 minutes or until a toothpick comes out mostly clean.
• Allow the bread to cool in the pan for 30 minutes then remove to a wire rack to cool completely.
• Once the bread is cool pour on the glaze and serve!

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.

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.

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.

CRANBERRY-ORANGE QUICK BREAD

Steps:

• Grease/spray bottom only of a 8x4 or 9x5 loaf pan.
• Combine flour, sugar, baking powder, salt, and baking soda Add margarine and mix until crumbly.
• Add peel, 3/4 c orange juice, and egg; stir until moistened Add cranberries and nuts.
• Pour batter (it will be thick) into pan and bake until a knife comes clean from the center.
• For a 8" loaf, about 75 min; for a 9" loaf, about 55-65 min at 350F (watch after about 50 min, depending on your oven).
• Loosen sides from pan, remove& cool completely.
• When cool, prepare glaze: combine 1 T orange juice, 1 c sifted powdered sugar, and enough extra OJ to drizzle.
• Drizzle over top of loaf and enjoy!