Best 9 Cranberry Orange Loaf Recipes

CRANBERRY ORANGE LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
• In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
• Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

CRANBERRY ORANGE LOAF

Steps:

• Combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat egg; add orange juice, peel, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries and nuts. Spoon into a greased 9x5-in. loaf pan or two 5x2-1/2x2-in. mini-loaf pans. Bake at 325° for 1 hour or until bread tests done. Cool in pan for 10 minutes before removing to a wire rack.

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.

DARJEELING CRANBERRY, GINGER AND ORANGE TEA LOAF (FAT-FREE)

Steps:

• NIGHT BEFORE BAKING:.
• Place all of the dried fruit, including the orange zest and ginger, with the sugar into a large mixing bowl, and pour over the hot tea, give it a good stir - cover with a clean tea towel and leave to steep overnight.
• BAKING THE TEA LOAF:.
• Pre-heat oven to 160C/325F/Gas Mark 3 and grease and line a 2 lb (1 kg) loaf tin.
• Add the beaten egg to the fruit mixture and mix well, then add the ground ginger.
• Gradually add the flour and stir the mixture well, ensuring there are no lumps of flour remaining.
• Pour the mixture into the prepared loaf tin and bake for 1 and 1/2 to 1 and 3/4 hours, or until the loaf is firm and a skewer comes out clean when testing.
• If the loaf appears to be browning too quickly, place on the bottom shelf and cover with a sheet of baking paper.
• Allow the loaf to cool slightly, and gently remove to a wire cooling rack.
• Store in an airtight tin for up to 1 week, or freeze slices of the tea loaf with greaseproof paper in between each slice.
• This is wonderful when buttered or toasted!
• NB: You must use HOT tea!

CRANBERRY ORANGE LOAF

Steps:

• First bowl: Combine butter, sugar and egg. Beat until smooth. Stir in juice.
• Second bowl: Measure dry ingredients. Stir in orange rind, cranberries and nuts. Add to batter stirring just until moistened. Put into a greased 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour.

CHRISTMAS CRANBERRY ORANGE LOAF

Steps:

• Preheat oven to 350 degrees. In a blender,chop pecans and then chop cranberries. Set aside. Mix flour, baking powder and salt in separate bowl. In another bowl, cream sugar and butter together. Add egg, buttermilk, orange zest and vanilla. Combine the wet mixture into the dry mixture. Add the pecans and cranberries to the mix. Put in a loaf pan and cook for 55-60 minutes or until toothpick comes out clean. Let it cool for overnight or freeze it for future use. It's delicious!

CRANBERRY ORANGE LOAF

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan. Whisk together flour, baking powder, baking soda and salt. Stir in orange zest and cranberries.
• 2. In a large bowl, cream together butter, sugar, egg and vanilla until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
• 3. Bake for 1 hour or until bread springs back when lightly touched and top is golden brown. Let cool for 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool. Freezes well!

CRANBERRY ORANGE LOAF

Steps:

• 1. First bowl: Combine butter, sugar and egg. Beat until smooth. Stir in juice.
• 2. Second bowl: Measure dry ingredients. Stir in orange rind, cranberries and nuts. Add to batter, stirring just until moistened.
• 3. Put into a greased and floured 9x5x3 inch loaf pan.
• 4. Bake at 350 degrees for 1 hour.
• 5. Cool on wire rack for 15 minutes, then remove from pan. Cool completely.

CRANBERRY ORANGE LOAF

Steps:

• Cream the margarine;add the egg and Splenda.Beat well.Stir in the orange juice/water mixture. Sift the flour,baking powder,baking soda,salt together.Stir in the orange rind and cranberries.Combine the liquid and dry ingredients,stirring just until moistened.Pour into greased 3x5x9 in. loaf pan. Bake at 350 degrees F. for 50 minutes or until lightly browned and a knife inserted in the center comes out clean. Allow to cool 10 minutes,loosen the edges and remove the loaf.Refrigerate to prolong the freshness. Makes one loaf. Other great recipes on: www.lovetobakeandcook.blogspot.com and also check out: www.havefunbaking.com