CRANBERRY QUICK BREAD MIX RECIPES

CRANBERRY ORANGE QUICK BREAD RECIPE | ALLRECIPES

Cranberry Orange Quick Bread Recipe | Allrecipes image

Rich and hearty fruit bread, appropriate for breakfast, brunch or just a snack. My in-laws gobbled it up for Thanksgiving!

Provided by ZETA426

Categories Cranberry Bread

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 2 - 8x4 inch loaves

Number Of Ingredients 13

Ingredients

2 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ¾ cups white sugar
½ cup butter, melted
1 cup mandarin orange segments, drained
2 cups cranberries
2 eggs
¾ cup milk
¾ cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract

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.

Nutrition Facts : Calories 211.5 calories, CarbohydrateContent 33.9 g, CholesterolContent 35.3 mg, FatContent 7.3 g, FiberContent 1 g, ProteinContent 3.1 g, SaturatedFatContent 4.3 g, SodiumContent 159 mg, SugarContent 19.5 g

ORANGE CRANBERRY BREAD RECIPE - FOOD.COM

Orange Cranberry Bread Recipe - Food.com image

This is my husband's very favorite quick bread I make, a great holiday gift, and is my most-requested at parties, especially around the holidays. It originally came from the Betty Crocker Cookbook, but I usually omit the nuts (although I love pecans with the cranberries) and have added a glaze onto it, which really seemed to give it that extra little zing. When I serve it for parties or brunches, I slice it, then cut the slices in half top to bottom; people seem satified with the smaller pieces (though they often go back for more!) and it serves more that way. I always try to keep a bag of cranberries in the freezer for just this recipe.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 1 loaf

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup margarine or 1/4 cup butter, softened
1 tablespoon orange zest
3/4 cup orange juice
1 egg
1 cup cranberries, chopped (fresh or frozen)
1/2 cup nuts (optional)
1 tablespoon orange juice
1 cup sifted powdered sugar
enough extra orange juice, to reach drizzling consistency

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!

Nutrition Facts : Calories 2580.1, FatContent 53.1, SaturatedFatContent 11.4, CholesterolContent 186, SodiumContent 3533.9, CarbohydrateContent 497.6, FiberContent 12.4, SugarContent 288.9, ProteinContent 34.5

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