RECIPE FOR CRANBERRY ORANGE NUT BREAD RECIPES

Name: Cranberry-Orange Quick Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
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

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

CRANBERRY-ORANGE BREAD RECIPE - BETTYCROCKER.COM

Cranberry-Orange Bread Recipe - BettyCrocker.com image

One of Betty's Best, this quick bread boasts cranberries and coarsely chopped nuts. What a flavor combination!

Provided by Betty Crocker Kitchens

Total Time 3 hours 25 minutes

Prep Time 15 minutes

Yield 48

Number Of Ingredients 12

Ingredients

3 cups fresh or frozen (thawed and drained) cranberries
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 teaspoons vanilla
2 teaspoons grated orange or lemon peel
4 eggs
3 cups Gold Medal™ all-purpose or whole wheat flour
1/2 cup coarsely chopped nuts
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder

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.

Nutrition Facts : Calories 95 , CarbohydrateContent 14 g, CholesterolContent 15 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 1 g, ServingSize 1 Slice, SodiumContent 115 mg

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