No Knead Bread Cranberry, Walnut and Honey | Super Easy Beginners Bread
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This bread is your best recipe when trying out making bread for the first time! The recipe is so forgiving and it doesn't take a lot of steps to make! I used cranberries and walnuts in my bread but you can use something else if you would like. So if you want to make an easy bread recipe for dinner, this is the one to go with. Give it a try and let me know how it goes in the comments!
I’m Cynthia and I post new amazing baking videos once a week. Make sure you like this video and subscribe for more like it!
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Cranberry Orange Bread
This gingerbread spice cake is one of the recipes my grandma loved to make during the holidays. While she prepared a hard sauce, this molasses-forward cake is topped with a cream cheese frosting that brings the whole thing together. If you’re looking for a full-flavored recipe to bake this holiday, this is the one to prepare!
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Skip ahead:
0:00 Intro
0:59 Preparing the wet ingredients
2:37 Adding the dry ingredients
3:27 Chopping the cranberries
4:20 Adding in the extras
5:17 Preparing the loaf pan for baking
6:23 Preparing the topping
8:11 Tasting the bread
INGREDIENTS
- 4 tbsp unsalted butter, room temperature
- 1 cup white granulated sugar
- 1 large egg
- 3/4 cup orange juice
- 1 tbsp orange zest
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 cups cranberries, chopped
- 3/4 cup toasted chopped walnuts (optional)
For the crisp topping:
- 1/4 cup sanding sugar
- 1 tbsp orange zest
INSTRUCTIONS
- Preheat oven to 350°F. Grease an 8 1/2- x 4 1/2-inch loaf pan and line it with a piece of parchment to create a sling. Grease the parchment in the pan and set it aside.
- In a large bowl, combine the sugar and butter. Using a hand or stand mixer, beat for 3-5 minutes. Add the egg, orange juice, and orange zest. Mix to combine evenly, about 1-2 minutes.
- Add the flour, baking powder, baking soda, and salt. Mix until the dry ingredients are just incorporated.
- Chop the cranberries by hand or add them to a food processor and pulse until they are evenly chopped. Add the chopped cranberries and chopped walnuts to the batter and fold to incorporate them. Do not overmix, or the cranberries will release their juices and color into the batter.
- Pour the batter into the prepared pan. Run a knife or spatula down the center of the batter, touching the bottom of the pan to encourage a split when baking.
- In a small bowl, combine the sanding sugar and the orange zest. Rub the mixture between fingers to create a wet sand-like mixture. Sprinkle the sugar mixture evenly over the batter and bake until the bread is domed and a skewer inserted in the middle comes out mostly clean, 30-40 minutes. Note: If using one large pan, bake for 45-55 minutes.
- Once baked, remove from the oven and cool in the pan for 15 minutes. Once slightly cooled, use the parchment sling to remove the bread and cool to serve.
#recipe #orange #cranberry #bread
Orange Cranberry Quick Bread Recipe | Cosmopolitan Cornbread
Today I'm bringing you another great quick bread recipe. This one combines the classic flavors of orange and cranberry.
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Cranberry Orange Bread | Holiday Recipes | Cranberry Bread
Cranberry orange bread the most delicious recipe . Here is a delicious cranberry bread for you to try.This recipe is full of plump, tart and juicy cranberry flavored with orange juice and zest.
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Ingredients:-
All purpose flour - 1 1/2 cup + 1 1/2 tsp ( divided)
Unsalted butter - 1/3 cup
Sugar - 3/4 sugar
Vanilla - 1 tsp
Eggs - 2 ( room temperature)
Baking powder - 1 tsp
Salt - 1/2 tsp
Orange Juice - 3/4 cup ( fresh squeezed)
Orange Zest - 1 tbsp
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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
The most velvety soft CRANBERRY BREAD recipe I've ever had. Cranberry orange bread with glaze
RECIPE:
SHOP:
This velvety soft cranberry bread recipe with orange glaze is packed with flavor and strikes the perfect balance between tart cranberries and sweet orange goodness! Best part is, it’s super easy to make.
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Cranberry Bread
▢1½ cups (180 g) flour - plain, all purpose
▢¼ cup (30 g) cornstarch
▢1½ tsp baking powder
▢½ tsp salt - omit if using salted butter
▢½ cup (113 g) unsalted butter - room temperature
▢¼ cup (55 g) unflavoured vegetable oil - I use canola oil
▢¾ cup (150 g) white granulated sugar
▢2 tsps orange zest
▢2 large eggs - room temperature
▢¼ cup (60 g) milk - full fat, room temperature
▢⅓ cup (75 g) fresh orange juice - freshly squeezed
▢1 tsp vanilla extract/essence
▢1¼ cups (135 g) fresh or frozen cranberries - if using frozen do not thaw
▢1 tbsp flour - for coating cranberries
Orange Glaze
▢1 cup (125 g) powdered sugar - also known as icing/confectioners sugar
▢1½ tbsp (21 g) fresh orange juice - freshly squeezed
▢1 tbsp orange zest - optional, for decorating
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