Does anybody have a recipe for Cranberry Orange bread you could share?

[MJN]

I'd like to make small loaves for some elderly neighbors for Christmas.

 

Thanks!

[DB in NJ]

Grandmother's Famous Cranberry Bread

 

2 cups sifted all-purpose flour

1 cup sugar

1 1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1/4 cup butter or margarine

1 egg, beaten

1 tsp. grated orange peel

3/4 cup orange juice

1 1/2 cups light raisins

1 1/2 cups fresh or frozen cranberries, chopped

 

Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add eggs, orange peel, and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries.

 

Spoon into greased 9 x 5 x 3-inch loaf pan. Bake at 350 for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean. Remove from pan; cool on a wire rack.

 

If you choose, you may substitute cranberries for the raisins to have an all cranberry bread.

 

**this recipe is copied from Cranberry Thanksgiving by Wende and Harry Devlin**

[mellifera]

Cranberry-nut Bread

(Makes one large or two small loaves)

 

2 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup shortening

3/4 cup orange juice

1 tablespoon grated orange rind

1 egg, room temperature, slightly beaten

1/2 cup chopped walnuts or pecans (I made it with sunflower seeds and it was fine)

1 cup coarsely chopped cranberries

 

In a large mixing bowl sift together the flour and dry ingredients.Cut in the shortening until the mixture resembles coarse cornmeal.

 

In a small bowl combine the orange juice, grated rind, and beaten egg. Pour the liquid into the dry ingredients and mix just enough to dampen. Don't beat. Carefully fold in the nuts and cranberries.

 

The mixture will be stiff and must be pushed into the corners of the pan with a spoon or spatula. Form it slightly higher on the sides to compensate for the rising crown.

 

Preheat the oven to 350, allowing the filled pans to rest for 20 minutes.

 

Bake in the oven until the loaves are a rich brown and test done when pierced in the center with toothpick comes out clean, about 1 hour.

 

Remove the bread from the oven and cool on metal rack. Allow the loaf to age overnight before slicing.

[Jane in NC]

Cranberry-nut Bread

(Makes one large or two small loaves)

 

2 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup shortening

3/4 cup orange juice

1 tablespoon grated orange rind

1 egg, room temperature, slightly beaten

1/2 cup chopped walnuts or pecans (I made it with sunflower seeds and it was fine)

1 cup coarsely chopped cranberries

 

In a large mixing bowl sift together the flour and dry ingredients.Cut in the shortening until the mixture resembles coarse cornmeal.

 

In a small bowl combine the orange juice, grated rind, and beaten egg. Pour the liquid into the dry ingredients and mix just enough to dampen. Don't beat. Carefully fold in the nuts and cranberries.

 

The mixture will be stiff and must be pushed into the corners of the pan with a spoon or spatula. Form it slightly higher on the sides to compensate for the rising crown.

 

Preheat the oven to 350, allowing the filled pans to rest for 20 minutes.

 

Bake in the oven until the loaves are a rich brown and test done when pierced in the center with toothpick comes out clean, about 1 hour.

 

Remove the bread from the oven and cool on metal rack. Allow the loaf to age overnight before slicing.

 

This is the recipe I made earlier in the week except I used two tablespoons of oil instead of shortening.

 

I have seen a variation on this recipe but have yet to try it: add one cup chocolate chips! Yummo!

[Jumping In Puddles]

The following recipe is unbelievably great! It is actually my favorite recipe in my whole recipe collection.

 

Cranberry Orange Bread (From Cooks Illustrated)

 

1/3 cup juice plus 1 Tablespoon grated zest from 1 large

orange

2/3 cup buttermilk

6 tablespoons unsalted butter, melted

1 large egg, beaten lightly

2 cups all-purpose flour

1 cup sugar

1 teaspoon salt

1 teaspoon salt

1 teaspoon baking powder

¼ teaspoon baking soda

1½ cups cranberries (about 6 oz.)

chopped coarse

½ cup toasted pecans, chopped coarse, optional

 

1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease bottom of 9 x 5 loaf pan. Stir together orange juice, zest, buttermilk, butter, and egg in small bowl. Whisk together flour, sugar, salt, baking powder, and baking soda in large bowl. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and pecans (if using). Do not over mix.

 

2. Scrape batter into loaf pan and spread with rubber spatula into corners of pan. Bake 20 minutes, then reduce heat to 350 degrees, continue to bake until golden brown and toothpick inserted in center of loaf comes out clean, about 45 minutes longer. Cool in pan 10 minutes, then transfer to wire rack and cool at least 1 hour before serving.

Edited December 5, 2008 by Jumping In Puddles

[Quiver0f10]

I made this one last week and it's very good! http://allrecipes.com/Recipe/Cranberry-Orange-Bread-2/Detail.aspx