Orange Oat Cornmeal Bread Recipes

CRANBERRY ORANGE OATMEAL BREAD

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Add the flour, oats, sugar, baking powder, baking soda, sea salt and cinnamon to a large bowl and whisk until combined.
• To a separate bowl, add the milk, canola oil, orange zest and eggs and whisk together until well combined.
• Add the fresh or frozen cranberries to the flour mixture and toss very well to coat. Don't skip this step! Adding the fruit to the dry ingredients will help prevent them from sinking to the bottom of the loaf as it bakes. It will also make sure the batter isn't discoloured by any berries that aren't completely dry or may be releasing some of their juices before baking.
• Add the milk mixture to the flour mixture and fold them together with a rubber spatula just until no streaks of flour remain.
• Grease a large loaf pan with some butter or vegetable oil spray. I love to use my Misto Oil Sprayer (affiliate linfor this job since it gives you the flexibility of a conventional oil spray without all the harmful propellants they contain.
• Pour the batter into the greased loaf pan and smooth out the top as much as you can. Place a few orange slices on top of the batter (if you wisbefore baking.
• Bake the loaf for 60-65 minutes at 350 degrees Fahrenheit, or until it's reached a delicious golden colour and a toothpick inserted into the loaf comes out clean.
• Let the loaf cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.
• Enjoy with your favourite cup of coffee or tea for a delicious cool weather snack!

CORNMEAL-OATMEAL CRANBERRY-ORANGE LOAF

Steps:

• Preheat the oven to 350. Coat 1 large, 2 medium, or 3 small loaf pans with oil.
• Soft the flour, cornmeal, baking powder, baking soda, sugar, and salt into a large bowl.
• Whisk together the eggs, oil, buttermilk, and orange zest in a second, smaller bowl.
• In a food processor, pulse the cranberries a few times until they are roughly chopped. Combine the mix-ins--the cranberries, walnuts, and oatmeal--in a third bowl. Sprinkle 1 tablespoon of the flour mixture over them, and toss well.
• Quickly combine the flour mixture and the egg mixture, using as few strokes as possible. Gently stir in the mix-ins. The batter should be stiff. Spoon the batter into the prepared pan(s). Bake for 45 to 55 minutes for the large pan, 35 to 50 minutes for the mediums, and 35 to 40 minutes for the smalls. Check two-thirds of the way through the baking period; if the loaves are browning excessively, tent them loosely with foil.
• Let the baked breads cool for 10 minutes in the pan(s), run a thin knife around the edge of each pan, and turn the loaves out. Let finish cooling on a rack.
• NOTE: When using cirtrus zest, try your best to get organic fruit, because it is free of the waxes and fungicides that are routinely sprayed on conventionally grown citrus fruit peels.

FRESH ORANGE-OATMEAL BREAD

Steps:

• In a bowl, combine the oats and buttermilk; cover and refrigerate for 1 hour.
• Meanwhile, grate the zest from the oranges and reserve.
• With a small sharp knife, cut off the remaining outer white membranes.
• Cut or pull apart the oranges into sections and coarsely chop, taking care not to lose too much of the juice.
• Place the chopped sections in a small bowl and add the zest and orange liqueur; set aside at room temperature to macerate as you continue.
• While the fruit macerates, make the streusel: combine the brown sugar and flour in a small bowl; work in the cold pieces of butter with your fingers, a fork, or a pastry blender until coarse crumbs are formed.
• This can also be done with an electric mixer or food processor, if desired; set aside.
• Preheat the oven to 350°; grease eight 4 x 2 1/2 inch mini-loaf pans or spray them with cooking spray.
• Add the sugars, oil, and eggs to the cold oat-buttermilk mixture; beat with a whisk until combined.
• Stir in the macerated oranges and all the juices.
• In a mixing bowl, combine the flour, baking powder, baking soda, and salt; add the wet ingredients and stir with a large spatula just until combined; the batter will be lumpy.
• Scrape batter into the prepared pans until just level with the top of the pan.
• Sprinkle each loaf with a few tablespoons of the streusel.
• Bake in the center of the oven for about 30-35 minutes.
• When done, the tops of the loaves will be firm to the touch, the loaves will pull away from the sides of the pans, and a cake tester will come out clean.
• Let the loaves stand in the pans for 5 minutes at room temperature before turning them out of the pans onto a rack, then turning them right side up to cool.
• Slice and serve.

ORANGE OAT CORNMEAL BREAD

Steps:

• Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 Slice: 180 calories (25 calories from fat) 3g fat (1g saturated) 0mg cholesterol 270mg sodium 35 carbohydrate (2g dietary fiber) 5g proteinTRY THISMaking stuffing for dinner? The combination of oats and cornmeal with the hint of orange makes this a good bread to use for your favorite stuffing recipe. Try adding some pecan halves, raisins or dried cranberries or cherries. It's great with chicken and turkey and for stuffing pork chops.DID YOU KNOW?Cornmeal can be yellow, white or blue, depending on the type of corn from which it is made. Yellow cornmeal has slightly more vitamin A than white cornmeal. We like yellow cornmeal for this bread because it adds a sunny color that goes so well with the flavor of the orange juice. You may want to try the recipe with white or blue cornmeal for a change.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CRANBERRY ORANGE OATMEAL BREAD RECIPE - (4.4/5)

Steps:

• Position an oven rack in the center and heat your oven to 350 degrees. Grease and flour a 9×5-inch loaf pan. In a large bowl, whisk together the flour, salt, baking powder and sugar until well blended. Stir in the oats, grated orange peel and chopped cranberries until well mixed. In a small bowl, whisk together the oil, egg, orange juice and milk. Add the oil mixture to the flour mixture and stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan. Bake in the heated oven for 1 hour or until a toothpick inserted into the center comes out clean. Remove from the oven cool on a wire rack for 10 minutes; then remove from the pan place on the rack to cool completely. Wrap the cooled bread and store one day before slicing.

ORANGE CRANBERRY BREAD

Steps:

• Position a rack in the middle of the oven and preheat oven to 325.
• Grease an 8x5 or 9x5 loaf pan. Cut a piece of wax paper or parchment paper to line the bottom of the pan, then grease the bottom again. (otherwise your lovely loaf might stick to the pan!).
• Sort the cranberries and discard any soft ones. Coarsely chop the cranberries (I pulse a couple of times with my food processor) and place in a small saucepan over low heat. Add the orange zest & 1/2 cup of the sugar and heat slowly just to a simmer, stirring to dissolve the sugar. Set aside to cool.
• In a bowl stir together the flour, cornmeal, salt, baking powder & baking soda.
• In a separate bowl combine the butter and remaining 1/2 cup sugar. Beat until light & fluffy, about 3 minutes. Beat in the egg.
• Stir in half the flour mixture, and then the orange juice & water. Stir in the remaining flour mixture and then the cooled cranberry mixture. Don't overmix.
• Spoon the batter into the prepared loaf pan. Place in the oven and bake until a toothpick inserted in the center of the loaf comes out clean, 55-60 minutes.
• Remove from the oven and let rest for 5 minutes. Turn out onto a wire rack, peel the wax paper from the bottom of the loaf, and cool completely. Slice & serve.
• Note: This recipe doesn't double well. The batter is light & airy, and too voluminous even for my Kitchenaid stand mixer. If I want to make 2 loaves, I mix them up separately. But I put each loaf in the oven as soon as it is mixed up because the baking powder is already activated. Then I know if, for example, 10 minutes have passed before the 2nd loaf goes in, I will pull the 1st loaf out when the timer goes off, then set the timer again for another 10 minutes for the 2nd loaf.

RUSTIC OATMEAL CORNBREAD

Steps:

• Preheat oven to 450 degrees.
• Mix together dry ingredients.
• Stir in beaten eggs, butter, & milk.
• Add enough additional butter or oil to cover the bottom of a 9 or 10 inch cast iron skillet and place pan in hot oven.
• When the pan is very hot, remove from the oven & pour the cornbread batter into the skillet.
• Return to oven & bake approximately 15 minutes until browned.
• Cut into wedges to serve.