Whole Wheat Cranberry Orange Quick Bread Recipes

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.

WHOLE WHEAT-CRANBERRY BREAD

Steps:

• Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour.
• Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color.
• Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.

CRANBERRY-ORANGE BREAD

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.
• Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

CRANBERRY ORANGE QUICK BREAD

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.

CRANBERRY-PECAN QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine first nine ingredients. In a small bowl, whisk eggs, orange juice, butter and applesauce. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Transfer to two greased 8x4-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

WHOLE WHEAT ORANGE QUICK BREAD

Steps:

• Combine all ingredients in large mixing bowl.
• Stir until dry particles are moistened, about 75 strokes.
• Pour batter into greased bread pan.
• Sprinkle with topping.
• Bake at 350 degrees for 60-65 minutes until toothpick inserted in center comes out clean.
• Not recommended for use with self-rising flour.

FABULOUS CRANBERRY ORANGE BRAN BREAD

Steps:

• Heat oven to 350 degrees.
• Grease 2 regular size bread pans.
• Thoroughly combine the flour, whole wheat pastry flour, wheat bran, baking powder, baking soda, salt & sugar in a medium bowl.
• In a large bowl, thoroughly combine the egg, milk, sour cream, oil, cranberry sauce, orange peel & orange extract.
• Add the dry ingredients to the liquid ingredients; mixing until just moistened; do not over mix.
• Pour into bread pans.
• Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.

WHOLE WHEAT CRANBERRY BREAD

Steps:

• In a small cup, add yeast, milk, butter and sugar, and whisk to combine. Let it sit for 5 minutes to activate the yeast.
• In a large mixing bowl, whisk to combine all purpose flour, whole wheat flour, 1/3 cup oats, cranberries, flaxseeds, sesame seeds and salt.
• Pour in the yeast mixture, and stir with a silicone spatula to combine until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).
• Transfer the dough onto a clean surface and knead for 5 minutes until it turns into a smooth dough ball. Because of the medium hydration (60% flour to liquid ratio) and high fat content (butter and milk), the dough is much softer and is easy to knead into a smooth ball.
• Drizzle and spread a little bit of oil over the dough with your hands to help prevent it from drying out. Cover the bowl with plastic cling wrap and let it sit at room temperature for up to 2 hours or until doubled in size.
• Transfer the dough onto a lightly oiled surface. Flatten the dough into 9x5-inch rectangle and roll it into a log. Pinch the edges together to seal.
• Transfer the rolled dough into a 9x5 loaf pan and press it down with your palm to spread cover the entire pan. This also helps distribute air bubbles evenly in dough when it rises. Set it aside to rise until the loaf almost rises to the rim of the pan, about 1-1.5 hours.
• Preheat the oven to 400F.
• Gently brush egg wash over the top crust (be gentle with brushing since the loaf is filled with air bubbles). Sprinkle the top with the remaining oats and poppy seeds.
• Bake for 40 minutes until the top turns golden brown.
• Allow loaf to cool in the pan for 5 minutes, then remove out of the pan and cool completely on a wire cooling rack before slicing, about 1 hour.