Best Orange Quick Bread Recipes

CRANBERRY ORANGE QUICK BREAD

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.

CRANBERRY ORANGE ALMOND QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

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!

ZUCCHINI-PISTACHIO-RAISIN QUICK BREAD WITH ORANGE GLAZE

Steps:

• For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and pistachios and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• For the orange glaze: Whisk together the confectioners' sugar, milk and orange zest and juice in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
• Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
• Try not to use dark coated baking pans; the quick bread could get too dark.
• Most quick breads taste better if left to sit overnight.

WHOLE WHEAT CRANBERRY ORANGE QUICK BREAD

Steps:

• Preheat the oven to 350 degrees and butter a 9 X 5 X 3 inch loaf pan.
• Coarsely chop the cranberries in the bowl of a food processor, about four pulses. Transfer berries to a small bowl and stir in the honey. Let honey-berry mixture steep at least 1 hour, or until the mixture exudes a liquid.
• Meanwhile, peel the zest from both oranges and mince it finely, then set aside. Peel the white pith from both oranges and discard. Add the oranges to the food processor and process for three or four pulses, then transfer to the cranberry-honey mixture.
• Add the egg to the food processor and process until it is well beaten, then add the cooled butter and process until combined.
• Scrape the egg mixture into the cranberry mixture.
• In a large mixing bowl, combine the dry ingredients (flour through walnuts, plus the prepared orange zest). Add the wet (cranberry) mixture to the dry ingredients and combine. Spoon and scrape the batter into the prepared pan and bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
• Cool, in the pan, on a wire rack for 15 minutes, then turn out onto the rack and let the loaf cool completely. Wrap in aluminum foil and eat the following day for best flavor.

CRANBERRY ORANGE QUICK BREAD (FIVE ROSES FLOUR - 1967)

Steps:

• Stir flour, sugar, baking powder, baking soda and salt together.
• Cut in butter until mixture resembles coarse cornmeal.
• Combine orange juice and grated rind with well beaten eggs.
• Pour all at once into dry ingredients, mixing just enough to dampen.
• Dust chopped cranberries and cherries with a tablespoon of flour, carefully fold into batter Spoon into a well buttered 1 1/2 quart casserole.
• Sprinkle a few floured whole cranberries over top of batter.
• Bake in a moderate oven,350 degrees about 1 hour or until toothpick inserted in centre comes out clean.
• Cool in casserole 10 minutes, then remove.
• Store overnight for easy slicing.
• Frost with confectioner's frosting, (sift 2 cups icing sugar, very slowly add boiling water, a tablespoon at a time, until right spreading consistency, spread on slightly cooled bread).
• Also delicious sliced with butter or toasted under broiler, spread with butter and sprinkled with cheddar.

BLUEBERRY-ORANGE QUICK BREAD

Steps:

• In a bowl, combine baking mix, sugar, blueberries and orange zest. In another bowl, whisk egg, orange juice and water; stir into the dry ingredients. Pour into a greased 9x5-in. loaf pan. 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 pan to a wire rack.

EASY ORANGE QUICK BREAD WITH SPICED CREAM CHEESE FROSTING

Steps:

• Heat oven to 350ºF.
• Beat cake mix, sour cream, orange zest and juice in large bowl with mixer until blended. (Batter will be thick.)
• Spoon into 3 greased and floured mini loaf pans.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove bread loaves from pans to wire rack; cool completely.
• Beat cream cheese and spice in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition; spread onto tops of bread loaves.
• Sprinkle with nuts.

CRANBERRY, ORANGE & ALMOND QUICK BREAD

Steps:

• PREHEAT oven to 375°degrees. Grease a 9 x 5-inch loaf pan or mini-loaf pan.
• In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, ground mace or nutmeg and salt. In a small prep bowl, whisk together melted butter, egg, buttermilk, orange zest and orange juice. Add wet ingredients to dry ingredients and stir until just combined. Gently fold in the toasted almonds and cranberries.
• Pour batter into prepared pan. Smooth top with spoon or spatula. Bake for 45-55 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Move to wire rack to cool completely.

ORANGE QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, stir together baking mix, sugar and orange zest. Add orange juice, egg and vegetable oil; stir to combine. Fold in almonds and raisins. Pour batter into prepared pan.
• Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

CRANBERRY ORANGE QUICK BREAD

Steps:

• Cake:.
• Preheat oven to 350 degrees F. Butter or grease a Bundt cake pan well; set aside.
• In a food processor, pulse together 3 cups flour, sugar, baking powder, baking soda, and salt. Add butter and pulse until mixture resembles coarse cornmeal.
• Combine orange juice and grated rind with well beaten eggs. Pour into dry ingredients and mix until just combined.
• Dust the halved cranberries with remaining 1 tablespoon of flour. Carefully fold halved cranberries into batter. Spoon the batter into prepared Bundt pan.
• Bake in preheated oven for 40 to 50 minutes or until a cake tester inserted in center comes out clean.
• Cool bread in pan on a wire rack for 10 minutes before removing to cool.
• Glaze:.
• Add confectioner's sugar to a small mixing bowl. Add milk 1 tablespoon at a time until glaze is spreadable, but not runny. Spread generously over warm cake allow glaze to run down the sides of the bread.
• Cool bread completely before slicing and serving.
• Serve with sugared cranberries, optional.

ORANGE-RASPBERRY QUICK BREAD RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl stir together flour, sugar, baking powder and orange zest.
• In a separate bowl, combine oil, eggs, and orange juice.
• Add to flour mixture. Stir until combined.
• Spoon batter into 2 greased 8½ x 4½ inch loaf pans. Divide jam between loaves. Gently swirl into batter using a butter knife.
• Bake for 45-55 minutes or until a wooden pick inserted in the center comes out clean.
• Remove from oven and let cool for 10 minutes before removing from baking pan.

CRANBERRY ORANGE QUICK BREAD RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 375 2. Line each 9 x 5 loaf pan with aluminum foil. Spray bottom & sides of foil. Set aside. 3. In a large bowl, whisk together: flour, baking powder, baking soda and salt. 4. Add cranberries & nuts (optional) and stir to distribute evenly. 5. In another large bowl, whisk together eggs, buttermilk, vanilla, oil, sugar and orange zest.. 6. Use a spatula, fold wet ingredients into dry ingredients. DO NOT OVERMIX. (a few flour lumps will not hurt recipe) 7. Evenly spoon mixture into prepared pans. Fill no higher than 3/4 full. 8. Bake breads for 35-45 minutes or until top is golden and toothpick inserted in center comes out clean. 9. Cool completely in pans on wire racks. 10. Remove from pans (with foil). 11. Brush top with melted butter and than sprinkle with sugar.

QUICK ORANGE WHOLE WHEAT BREAD

Steps:

• In large bowl, combine dry ingredients. Add buttermilk and egg and stir until just moistened. Grease 1 1/2 qt casserole dish. Sprinkle with wheat germ. Fill with batter and bake at 350 for 50-60 minutes until done (cover last 15 minutes, if too brown). Serve warm or cool.

ORANGE QUICK BREAD

Steps:

• 1. Preheat oven to 350 degrees; grease and flour a 9 X 5 loaf pan.
• 2. Cream butter and sugar; add eggs one at a time and beat. Alternately, add buttermilik and flour. Stir in salt, orange zest and raisins and pecans.
• 3. Place batter in loaf pan and bake one hour. Remove from the oven and poke holes in the bread.
• 4. While bread is baking combine the topping ingredients and stir until sugar is completely dissolved. Pour over the bread while it is hot out of the oven.

QUICK ORANGE BREAD

Steps:

• Stir ingredients in order given, sift flour, salt, baking powder & baking soda for smoother stirring.
• Bake in greased loaf pan, in 325 oven 45 minutes or until golden & set. Makes one large loaf or 2 smaller loaves