Best 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.

PUMPKIN-CRANBERRY-ORANGE GINGERBREAD LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and lightly dust the bottom with flour.
• Zest the entire orange, avoiding the white (pith). Peel and section the orange and remove all seeds. Chop orange pulp in the bowl of a food processor or blender until fine. Reserve with the zest.
• Cream sugar and butter together in a large bowl with an electric mixer until very well combined. Beat in eggs, one at a time, until thoroughly incorporated. Stir in pumpkin, reserved chopped orange and zest, orange juice, and grated ginger.
• Whisk flour, ginger, baking soda, cinnamon, baking powder, and salt together in a separate bowl. Stir into the wet batter until almost all is moistened, but do not overwork. Fold in dried cranberries and pecans. Turn into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan, on a wire rack, for 15 minutes. Remove from the pan and let cool completely on the wire rack before wrapping.

NUTTY TURKEY LOAF WITH CRACKED CRANBERRY AND ORANGE SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Place the cranberries in pot with the sugar, orange peel and juice and 1/2 to 1 cup water. Bring to a boil, then reduce the heat a bit and let it bubble away until the cranberries burst and form a sauce; remove the orange peels. Let cool to room temperature or chill.
• Melt the butter in a small skillet over medium heat and cook the celery, carrot and onion until very tender, 10 minutes. Add the sherry and cook to evaporate, then turn off the heat and let cool.
• Place the turkey in a bowl and season with the cloves, nutmeg and some salt and pepper. Moisten the breadcrumbs with the milk and squeeze off the excess, then add to the meat along with the egg. Add the hazelnuts, pine nuts, parsley, rosemary, thyme, sage and cooled vegetables and mix to combine. Form 4 miniature loaves and place on a parchment-lined baking sheet. Bake until cooked through, 20 to 30 minutes.
• Serve individual meatloaves with the cranberry sauce on the side.

CRANBERRY ORANGE LOAF

Steps:

• Grate rind from orange, squeeze juice into liquid measure, add enough water to make 3/4 cup.
• Set aside.
• In large bowl, whisk flour, sugar, baking powder, baking soda, salt and orange rind; stir in cranberries.
• In small bowl, whisk together egg, butter and orange juice; stir into flour mixture just until blended.
• Spread in greased 9x5 Loaf pan.
• Bake in centre of 350F oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean.
• Let cool in pan for 10 minutes, turn out onto rack and let cool completely.
• (Make-ahead, store at room temperature for up to 2 days or over-wrap with heavy-duty foil and freeze for up to 2 weeks.).

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!

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.

CRANBERRY-POPPY SEED-ORANGE LOAF

Steps:

• Preheat the oven to 350°F.
• Grease and flour a large loaf pan.
• Cream the butter and work in the sugar, then beat in the egg and the orange zest.
• Mix the flour with the baking powder, the salt and the poppyseeds.
• Fold the flour into the sugar mixture alternately with the orange juice and the milk.
• Gently stir in the chopped cranberries.
• Scrape into the greased and floured loaf pan and bake at 350°F for 45 to 50 minutes, until a toothpick inserted in the centre comes out clean.
• If desired, it can instead be baked in a 9" square pan for 30 to 35 minutes.

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.

ORANGE CRANBERRY LOAF RECIPE - (4.5/5)

Steps:

• Preheat oven to 325°F. Grease the bottom of 8 inch loaf pan and add a piece of parchment, enough so that it sticks out over the sides of the pan. Combine the flour, baking powder and salt, set aside. In another bowl, combine yogurt, eggs, sugar, orange zest, olive oil, orange juice and vanilla sugar. Add in the 1 cup of cranberries, combine, pour batter into the pan. Add the extra cranberries on top of loaf. Bake for about 1 hour, or until browned on top and cooked through. Make the glaze by mixing the powdered sugar and orange juice. Drizzle over the warm cake. *Make sure when you buy yogurt its plain yogurt made with only simple ingredients, like cream, milk and bacterial cultures, anything else is not real yogurt. Homemade is best but not always an option. Tip: Try rolling the cranberries in flour before putting them in the mix. It's supposed to work with blueberries too.

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

CRANBERRY ORANGE WALNUT LOAF

Steps:

• Grease an 8x4inch (1.5L) loaf pan. Preheat oven to 350F (180C).
• Combine flour, cranberries, sugar, walnuts, baking poser and salt,
• In another bowl, beat egg, orange zest, orange juice and mayonnaise until smoothe.
• Stir into flour mixture just until moistened (batter will be stiff).
• Spoon into pan.
• Bake in preheated oven for 60 - 70 minutes.
• Loaf is done when toothpick inserted in centre comes our clean.
• Cool on rack.