Best Cranberry Orange Friendship 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.

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.

ORANGE CRANBERRY BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Whisk the egg, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended. Fold in the cranberries and apple., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap cooled loaves in foil and freeze. To use, thaw at room temperature.

MOIST CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a large loaf pan.
• Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve about 1/4 cup cranberries and 1/4 cup mandarin oranges; stir remaining fruit into flour mixture.
• Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated. Pour batter into prepared loaf pan. Scatter reserved cranberries and mandarin oranges atop batter and sprinkle with remaining 1 tablespoon sugar.
• Bake in preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes.

CRANBERRY-ORANGE FRIENDSHIP BREAD

Steps:

• Preheat the oven to 325'.
• To the remaining batter add eggs, baking powder, oil, baking soda, orange juice, vanilla, 1 cup sugar, flour, salt, vanilla instant pudding, 2 tsp cinnamon, orange zest, and cranberries. (Make sure the cranberries are mixed in well so they don't end up sitting on the bottom).
• Note: It is easier to mix if you combine the dry ingredients (except for sugar and pudding) in another bowl then add it slowly to the batter.
• Grease bottom and sides of 2 large loaf pans or spray with Pam. Mix ½ cup sugar and 1-1/2 tsp cinnamon in a small bowl. Dust the insides of each of the pans with half of the mixture, making sure to cover the bottom and sides well.
• Pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter.
• Bake for approximately 1 hour (until toothpick comes out clean.) Cool until the bread loosens from the pan easily. Turn onto serving dish. May be served warm or cold. Enjoy.

AMISH FRIENDSHIP BREAD CRANBERRY VARIATIONS

Steps:

• 1. I've found that a cup of dried cranberries and a tsp of orange zest, along with a cup of chopped nuts, makes a nice holiday variation to the cake! ~~~or~~~ I used the basic cinnamon amish bread recipe and added 1 cup of craisins (dried cranberries) as well as the pecans. ~~~or~~~ We add Craisins(dried sweetened cranberries) and chocolate covered raisins to our mix. We also like the bread with chocolate pudding instead of vanilla. ~~~~~or~~~~ cranberry mint chip ~ a cup of dried cranberries along with a cup of chopped After Eight chocolate after dinner mints or 1 cup chocolate mint chips
• 2. white chocolate cranberry ~ omit vanilla pudding. Add white chocolate instant pudding and 1 cup cranberries

CRANBERRY-ORANGE QUICK BREAD

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!

CRANBERRY ORANGE BREAD

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and orange zest. Combine the dry ingredients; add to creamed mixture alternately with juice. Fold in cranberries and raisins. Pour into a greased 9x5-in. loaf pan., Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

CRANBERRY-NUT BREAD

Steps:

• Heat oven to 375°F. Generously grease bottom of loaf pan, 9x5x3 inches. Stir Bisquick, granulated sugar, sour cream, oil, milk, orange peel and eggs in medium bowl until moistened. Stir in cranberries and nuts. Pour into pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan 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.
• Stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.