How To make Orange Glazed Cranberry Pumpkin Bread

Christmas Special 1: Cranberry and orange loaf and pumpkin-cheesecake pie!

On our first Christmas special episode we are making an easy cranberry and orange loaf with orange glaze and yummy pumpkin cheesecake pie! See recipes below:

Cranberry Bread Ingredients
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup milk, room temperature
• Zest of 1 large orange, divided
• 1/4 cup orange juice, freshly squeezed
• 6 Tbsp unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 1/2 cups fresh cranberries, rinsed and patted dry
• 1/2 Tbsp all-purpose flour

Orange Glaze Ingredients:
• 1 cup powdered sugar
• 1 1/2 Tbsp freshly squeezed orange juice, or to reach desired consistency
• 1 tsp orange zest, reserved from the orange above

Instructions how to Make Cranberry Orange Bread:
1. Prep: Preheat oven to 350˚F. Butter a 6 cup (8 1/2 by 4 1/2 bread loaf pan) then dust with flour, tapping out the excess flour.
2. In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.
3. In a measuring cup, combine together milk, zest of 1 orange (Reserve 1 tsp zest for the glaze), and orange juice. Set aside.
4. In a large mixing bowl, cream together butter and granulated sugar on medium/high speed (2-3 minutes on high speed). It won’t be smooth, just combined. Beat in 2 large eggs, mixing until well incorporated.
5. Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.
6. Toss cranberries with 1/2 Tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 45-50 min at 350˚F until golden on top and a toothpick inserted into the center comes out clean. Let cool in pan 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.
To Make the Glaze:
1. In a separate bowl, stir together powdered sugar, orange juice and reserved teaspoon of zest. Stir until smooth. It should have a drizzling consistency. Add more orange juice to thin it out or powdered sugar to make it thicker.
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Pumpkin Cheesecake Pie:
Ingredients
- 2 (8 Ounce) packages of cream cheese
- 1/2 cup white sugar
- 1/2 teaspoon vanilla
- 2 eggs
- 1 prepared pie crust (graham cracker)
- 1/2 pumpkin puree
-1/2 teaspoon cinnamon
- 1 pinch of cloves
-1 pinch of nutmeg
-1/2 cup frozen whipped topping

Directions:
Preheat over to 325 F degrees
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in one egg at a time. Remove 1 cup of batter and spread in bottom of pie crust. Set Aside.
Add pumpkin, cinnamon, and nutmeg to the remaining batter and still until combined. Carefully spread over the batter in the crust.
Bake for 35 to 40 minutes or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Cranberry Orange Bread l The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO:

Ingredients
▢ ½ cup melted butter
▢ ½ cup plain Greek yogurt (100 grams)
▢ 1 cup sugar (200 grams) Use up to 1 ¼ cups for a sweeter bread
▢ 2 large eggs
▢ 1 teaspoon vanilla
▢ ¼ cup freshly squeezed orange juice (1 navel orange)
▢ 1 ½ cups all purpose flour (195-200 grams fluffed and levelled)
▢ 2 teaspoons baking powder
▢ ½ teaspoon salt
▢ zest of 1 orange (or 2, if you like things tangy!)
▢ 1 cup fresh or frozen cranberries (*I like to halve the large ones so they incorporate more evenly)
Glaze
▢ ½ cup powdered icing sugar
▢ 1-2 tablespoons orange juice

Instructions
Preheat oven to 350 degrees F and lightly grease an 8×4″ (or 9×5″ -- it will bake a little more quickly) loaf pan (I recommend glass or light colored non-stick pan).
In a large bowl whisk together butter, yogurt and sugar. Add eggs, vanilla and juice and whisk until smooth.
Add flour, baking powder, salt and orange zest and stir just until combined. Fold in cranberries.
Spread into prepared loaf pan and dot with a few extra cranberries if desired.
Bake at 350 degrees F for 60-70 minutes, (covering loosely with foil after 40 minutes or when top is golden to prevent further browning), until a toothpick in the bread comes out clean or with moist crumbs.
Glaze
Gradually stir orange juice into powdered icing sugar until desired consistency is reached — you may not need all of the juice! For clean lines, you want a thicker glaze.
Drizzle over loaf before serving.Cool to room temperature before slicing and serving. Store leftovers in the fridge for up to 4-5 days.

Cranberry Pumpkin Bread

Dry Ingredients: 3 1/2 cups flour, 2tsp. baking soda, 3/4 tsp. salt, 1 2/3 cup sugar, 2 tsp. pumpkin pie spice, 1 tsp. baking powder. Whisk all the dry ingredients together in a large bowl. Once combined, add the wet ingredients: 4 eggs (beaten), 2/3 cup oil, 1 (16oz. can) pumpkin puree, 1 (16oz) can whole cranberries. Gently mix until combined. Pour into 2 9x5 loaf pans and bake at 350 for 60-80 minutes

Pumpkin Orange Cranberry Bread! Easy and delicious perfect for Fall!

Here you have a super easy and delicious Bread recipe for this season! It’s perfect for breakfast or a dessert! Enjoy!


Ingredientes:
2 cup All purpose flour
1 ½ cups Brown Sugar
1 Cup Dry Cranberries
1 can (15 oz) Pumpkin puree
⅓ cup Orange Juice
113 g Soften Butter
2 Large Eggs
2 Tspn Baking Powder
½ tspn Baking Soda
¼ tspn Salt
1 Tsp Ground Cinnamon
¼ tspn Ground Ginger
⅛ tspn ground Cloves
1 Tsp Vanilla Extract
Zest of One Orange

Glaze:
1 ½ cups Powdered Sugar
2 Tbsp Orange Juice or Water


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