Best Cranberryorange Bread Spread Recipes
MOIST CRANBERRY ORANGE BREAD
Super-moist dessert bread loaded with mandarin oranges and whole cranberries. Makes great gifts.
Provided by zeta724
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 429.4 calories, Carbohydrate 69.5 g, Cholesterol 70.7 mg, Fat 14.5 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 8.7 g, Sodium 343.7 mg, Sugar 40.4 g
CRANBERRY-ORANGE BREAD
One of Betty's Best, this quick bread boasts cranberries and coarsely chopped nuts. What a flavor combination!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 48
Number Of Ingredients 12
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, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 115 mg
ORANGE CRANBERRY BREAD
These moist loaves are packed with the zesty taste of cranberries and orange peel. I suggest serving slices toasted with butter or cream cheese. -Ron Gardner, Grand Haven, Michigan
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 98 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY ORANGE BREAD
Marsha Ransom of South Haven, Michigan found this recipe in a children's storybook. Now it's a family favorite.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 171 calories, Fat 3g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 246mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY ORANGE BREAD
This cranberry orange bread is great for breakfast or a snack. You can also make muffins; just spoon the batter into greased muffin cups and bake at 375 degrees F (190 C) for 15 to 20 minutes.
Provided by LaurasFaves
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 48.2 g, Cholesterol 38.5 mg, Fat 11.5 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 4.3 g, Sodium 439 mg, Sugar 21.6 g
CRANBERRY ORANGE QUICK BREAD WITH CREAMY ORANGE SPREAD
Rich and cake-like. I make this every Christmas and give away to friends and family. It freezes well, so you can make it in advance. The orange spread can be put into a small container and be kept in the refrigerator. I chop my cranberries in the blender - just pulse it a few times and they will be lightly chopped.
Provided by Jb Tyler
Categories Breakfast
Time 1h25m
Yield 1 loaf, 12-14 serving(s)
Number Of Ingredients 12
Steps:
- Combine the flour, sugar, baking powder, salt, and soda.
- Mix together the juice and melted butter. Combine with the dry mixture. Stir until just moistened.
- Fold in cranberries and zest.
- Pour into greased and floured 9 x 5 inch loaf pan or a Bundt Pan. Bake 350 Degrees F. for 1 hour and 10 minutes, or until wooden pick inserted comes out clean. Cool 5 minutes, remove from pan.
- For the Creamy Orange Spread:.
- Combine the orange marmalade and the cream cheese (store in the refrigerator).
- Serve warm slices of the bread with dollops of the creamy spread.
Nutrition Facts : Calories 356.4, Fat 15.4, SaturatedFat 9.3, Cholesterol 76.4, Sodium 367, Carbohydrate 49.5, Fiber 1.5, Sugar 23.1, Protein 6
CRANBERRY-ORANGE SPREAD
Make and share this Cranberry-Orange Spread recipe from Food.com.
Provided by RecipeNut
Categories Spreads
Time 5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine cream cheese and cranberry-orange sauce in small bowl; stir until blended.
- Stir in pecans.
- Store in refrigerator.
CRANBERRY/ORANGE BREAD SPREAD
I ran out of jelly the other day...and went rummaging through my pantry in search of stuff I could put on my toast. Hmmm...what about cranberry sauce???...I mixed it with some ground orange peel I had. Voila--instant bread spread. REALLY yummo.
Provided by Torrey Moseley @Torrey
Categories Spreads
Number Of Ingredients 2
Steps:
- Plop cranberry sauce into bowl. Smush with fork until smooth.
- Mix in 1 to 2 Tbs dried, ground orange peel. Note* --to make your own ground orange peel....take the peels from mandarin oranges (or "cuties", tangerines). I use these because they don't have much white "pith" on them. Let dry on cookie sheet for 5 - 7 days or so until they are COMPLETELY dried out. Grind in coffee grinder (a food processed just doesn't seem to do it). Store in jar with air-tight lid.
- Spread on toast, bagels, English muffins, biscuits, scones...any breakfast bread.
- Stores in covered container in refrigerator for a week or so.
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