How to Make Cranberry Orange Loaf | Thanksgiving Recipes | Allrecipes.com
#cranberry #orange #thanksgiving
The lovely flavor combination of cranberry and orange is perfect for the holidays! Make this easy, beautiful bread for Thanksgiving or Christmas and finish it off with a glaze! Get the recipe:
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CRANBERRY ORANGE NUT BREAD: Delicious Recipe Perfect for Holiday Baking
This Cranberry Orange Nut Bread recipe is wonderfully delicious and perfect for holiday baking because it just looks so festive, too! You may even want to bake several, and keep one for yourself, while giving the others away as holiday gifts. Read on for the full recipe.
Cranberry Orange Nut Bread
2 cups sifted flour
1 1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar
juice & grated rind of 1 orange
2 Tbsp. cooking oil
Boiling water (enough to bring oil up to 3/4 cup mark)
1 egg, beaten
1 cup chopped pecans
1 cup diced raw cranberries
Sift all dry ingredients together into a large mixing bowl. In separate bowl, combine liquids: egg, juice, oil & water. Mix liquids with dry ingredients, add orange rind and stir only to blend. Fold in nuts and cranberries. Pour into greased loaf pan and bake at 325º for 50 minutes to an hour. Let cool and store 24 hours before serving.
I hope you enjoy this old fashioned recipe as much as I do. As I mentioned in the video, this Cranberry Orange Nut Bread was a big part of my childhood, and I continue to make it every year around Christmastime.
Be sure to let me know what you think in the comments, give it a Thumbs Up, and Subscribe to Marcy Inspired, if you haven't already. I post one new recipe every week. You can also follow me on Instagram at and on Facebook at
Cranberry Bread Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cranberry Bread. This Cranberry Bread is speckled with chunks of ruby red cranberries, candied mixed peel, and almonds. It is a lovely tea bread with its almost bread-like texture that begs to be served in thick buttered slices with a hot cup of tea.
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Cranberry-Orange Loaves - Everyday Food with Sarah Carey
If you think you don't like fruitcake, you might want to reconsider -- that is, after trying out this couldn't-be-easier (and couldn't-be-tastier) recipe for cranberry-orange loaves. Baked in mini loaf pans, these adorable treats would make lovely holiday gifts for anyone on your list (they can be stored in an airtight container for three days or frozen, unglazed, for three weeks). Of course, the hardest part about gifting this delicious quick bread is getting it out of your own kitchen. Spread some seasonal joy with these cheerful sweets.
Sarah's Tip of the Day:
If you're really feeling generous, make larger versions of these mini quick breads. Divide the batter between two 4 1/2-by-8 1/2-inch loaf pans and bake for 50 to 60 minutes.
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PREP: 30 MINS TOTAL TIME: 1 HOUR 30 MINS
YIELD:Makes 12 2 1/2-by-4 1/2-inch loaves
INGREDIENTS:
2 sticks unsalted butter, room temperature, plus more for pan
3 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1 tablespoon baking powder
1 teaspoon fine salt
1 cup whole milk
2 tablespoons grated orange zest plus 10 tablespoons orange juice, divided
2 cups granulated sugar
4 large eggs
1 1/2 cups dried cranberries, chopped
2 cups confectioners' sugar
DIRECTIONS
STEP 1
Preheat oven to 350 degrees. Butter and flour 12 2 1/2-by-4 1/2-inch loaf pans. Whisk together flour, baking powder, and salt. In another bowl, mix together milk and 1/2 cup juice. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes. Add zest, then eggs, one at a time, beating well and scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with milk mixture; beat until combined. Fold in cranberries.
STEP 2
Transfer batter to prepared pans and bake until a skewer inserted in center comes out with a few moist crumbs, 45 to 50 minutes. Let cool in pans on a wire rack set in a rimmed baking sheet, 30 minutes. Remove loaves from pans and let cool completely on rack.
STEP 3
Whisk confectioners' sugar and remaining 2 tablespoons juice to make glaze. Drizzle over loaves and let stand until set. (Store in airtight containers, 3 days, or freeze unglazed, 3 weeks.)
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Cranberry-Orange Loaves - Everyday Food with Sarah Carey
Orange Cranberry Soft Bread
Soft and aromatic Orange Cranberry Bread using Yudane method. This method yields soft and moist bread that stays fresh longer than most other ordinary homemade bread.
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Cranberry Bread with Orange Glaze
Orange-glazed Cranberry bread is loaded with juicy cranberries with a moist and tender crumb. This stays moist for a few days after it’s made so it’s perfect as a homemade Christmas gift.
⬇️⬇️⬇️⬇️ RECIPE 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
►1/2 Tbsp flour
ORANGE GLAZE INGREDIENTS:
►1 cup powdered sugar
►1 1/2 Tbsp freshly squeezed orange juice
►1 tsp orange zest, reserved from the orange above
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:51 Quick prep
1:17 Making batter
3:58 How to bake cranberry bread
4:52 How to make the glaze
5:38 Glazing cranberry cake
6:25 Taste test
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Meridian, ID 83680
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