Best 9 Cranberry Orange Loaf Recipes

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Indulge your taste buds with a delightful Cranberry Orange Loaf, a moist and flavorful quick bread that combines the tangy tartness of cranberries with the vibrant citrus zest of oranges. This classic treat is perfect for any occasion, from cozy weekend brunches to festive holiday gatherings. With its vibrant colors and irresistible aroma, this loaf is sure to be a hit among family and friends. Our collection of recipes offers variations to suit every taste preference, including a gluten-free option for those with dietary restrictions. Whether you prefer a traditional loaf, a bundt cake, or irresistibly moist muffins, we have the perfect recipe for you. Embark on a culinary journey and discover the perfect Cranberry Orange Loaf recipe to tantalize your taste buds.

Here are our top 9 tried and tested recipes!

CRANBERRY ORANGE LOAF



Cranberry Orange Loaf image

This is an excellent flavor to choose from. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon grated orange zest
1 ½ cups fresh cranberries
½ cup pecans, coarsely chopped
¼ cup margarine, softened
1 cup white sugar
1 egg
¾ cup orange juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
  • In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
  • Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 36.6 g, Cholesterol 15.5 mg, Fat 7.7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 260.7 mg, Sugar 18.7 g

CRANBERRY ORANGE LOAF



Cranberry Orange Loaf image

I'm a true morning person who loves entertaining at breakfast. It's so much fun to get up early, set a pretty table and share a delicious breakfast with friends.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf or 2 mini loaves.

Number Of Ingredients 12

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup orange juice
Grated peel of 1 orange
2 tablespoons butter, melted
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup chopped walnuts

Steps:

  • Combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat egg; add orange juice, peel, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries and nuts. Spoon into a greased 9x5-in. loaf pan or two 5x2-1/2x2-in. mini-loaf pans. Bake at 325° for 1 hour or until bread tests done. Cool in pan for 10 minutes before removing to a wire rack.

Nutrition Facts :

CORNMEAL-OATMEAL CRANBERRY-ORANGE LOAF



Cornmeal-Oatmeal Cranberry-Orange Loaf image

My husband, being a true Texan, loves cornbread almost as much as he loves me. I was not a great cornbread baker, so I bought The Cornbread Gospels by Crescent Dragonwagon to learn how to make his tummy happy, and what a great book that turned out to be. Every form and fashion of cornbread you can imagine, and (almost) all good. This recipe is from that book, and has earned rave reviews everywhere I have taken it. It's beautiful, and the essences of orange and cranberry combined with the crunchiness of stone ground cornmeal sets it apart from other quick breads, and it will leaving you wanting more. I hope you like it as well as we do.

Provided by Feisty

Categories     Quick Breads

Time 1h15m

Yield 1 large loaf, 8-10 serving(s)

Number Of Ingredients 12

1 1/2 cups unbleached all-purpose flour
1/3 cup stone-ground yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup plus 2 tablespoons sugar
2 eggs
3 tablespoons canola oil
1/2 cup plus 2 tablespoons buttermilk
2 finely grated oranges, zest of
1 cup fresh cranberries, coarsely chopped
4 tablespoons walnuts, toasted and chopped
1/4 cup rolled oats

Steps:

  • Preheat the oven to 350. Coat 1 large, 2 medium, or 3 small loaf pans with oil.
  • Soft the flour, cornmeal, baking powder, baking soda, sugar, and salt into a large bowl.
  • Whisk together the eggs, oil, buttermilk, and orange zest in a second, smaller bowl.
  • In a food processor, pulse the cranberries a few times until they are roughly chopped. Combine the mix-ins--the cranberries, walnuts, and oatmeal--in a third bowl. Sprinkle 1 tablespoon of the flour mixture over them, and toss well.
  • Quickly combine the flour mixture and the egg mixture, using as few strokes as possible. Gently stir in the mix-ins. The batter should be stiff. Spoon the batter into the prepared pan(s). Bake for 45 to 55 minutes for the large pan, 35 to 50 minutes for the mediums, and 35 to 40 minutes for the smalls. Check two-thirds of the way through the baking period; if the loaves are browning excessively, tent them loosely with foil.
  • Let the baked breads cool for 10 minutes in the pan(s), run a thin knife around the edge of each pan, and turn the loaves out. Let finish cooling on a rack.
  • NOTE: When using cirtrus zest, try your best to get organic fruit, because it is free of the waxes and fungicides that are routinely sprayed on conventionally grown citrus fruit peels.

DARJEELING CRANBERRY, GINGER AND ORANGE TEA LOAF (FAT-FREE)



Darjeeling Cranberry, Ginger and Orange Tea Loaf (Fat-Free) image

A delectable and easy Tea Loaf with aromatic and fruity flavours! The beauty of these British and Irish style Tea Loaves or Brack, is that they are nearly always fat-free, making them a tasty snack to have with an afternoon cuppa, and without the guilt! I have added ginger for a subtle kick, and I have discovered that if you soak your fruit in Darjeeling tea, it lends a wonderful flavour to the fruit, you can use any tea of your choice however. Remember to start this Tea Loaf off the night before you wish to bake it, as the fruit steeps in the tea overnight, making them plump and moist. This Tea Loaf freezes well (in slices) and it will stay fresh for a week in an airtight tin. NB: A note on ingredient conversions to US cups; The conversion rate to US cups is very dependant on what type of sugar and flour you use - there is a different rate for white flour and wholemeal flour, as there is for caster (superfine) sugar and granulated sugar. We use weights for measurements, and US cups rely on volume!

Provided by French Tart

Categories     Quick Breads

Time 13h50m

Yield 12 slices, 6-12 serving(s)

Number Of Ingredients 11

8 ounces sultanas
2 ounces currants
2 ounces raisins
2 ounces semi dried cranberries
2 ounces stem ginger in syrup, drained and chopped finely or 2 ounces glace ginger, chopped finely
1 largeorange, zest or 1 tablespoon dried orange peel
3 ounces brown sugar
1/4 pint hot darjeeling tea or 1/4 pint hot brewed tea, of your choice
1 egg, size 3, medium
1 teaspoon ground ginger
8 ounces self raising flour

Steps:

  • NIGHT BEFORE BAKING:.
  • Place all of the dried fruit, including the orange zest and ginger, with the sugar into a large mixing bowl, and pour over the hot tea, give it a good stir - cover with a clean tea towel and leave to steep overnight.
  • BAKING THE TEA LOAF:.
  • Pre-heat oven to 160C/325F/Gas Mark 3 and grease and line a 2 lb (1 kg) loaf tin.
  • Add the beaten egg to the fruit mixture and mix well, then add the ground ginger.
  • Gradually add the flour and stir the mixture well, ensuring there are no lumps of flour remaining.
  • Pour the mixture into the prepared loaf tin and bake for 1 and 1/2 to 1 and 3/4 hours, or until the loaf is firm and a skewer comes out clean when testing.
  • If the loaf appears to be browning too quickly, place on the bottom shelf and cover with a sheet of baking paper.
  • Allow the loaf to cool slightly, and gently remove to a wire cooling rack.
  • Store in an airtight tin for up to 1 week, or freeze slices of the tea loaf with greaseproof paper in between each slice.
  • This is wonderful when buttered or toasted!
  • NB: You must use HOT tea!

CRANBERRY ORANGE LOAF



Cranberry Orange Loaf image

Easy to make, moist and very delicious. Always gets raves.The combination of cranberry and orange make it special.

Provided by LizCl

Categories     Quick Breads

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/4 cup butter, softened
1 cup sugar
1 egg
3/4 cup orange juice
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange rind
1 1/2 cups cranberries
1/2 cup chopped pecans or 1/2 cup walnuts

Steps:

  • First bowl: Combine butter, sugar and egg. Beat until smooth. Stir in juice.
  • Second bowl: Measure dry ingredients. Stir in orange rind, cranberries and nuts. Add to batter stirring just until moistened. Put into a greased 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour.

Nutrition Facts : Calories 337.6, Fat 11.6, SaturatedFat 4.3, Cholesterol 38.5, Sodium 353.1, Carbohydrate 54.9, Fiber 2.5, Sugar 28, Protein 5

CHRISTMAS CRANBERRY ORANGE LOAF



CHRISTMAS CRANBERRY ORANGE LOAF image

Categories     Cake     Berry     Bake     Christmas     Quick & Easy     Low Sodium

Yield 1 loaf

Number Of Ingredients 11

3/4 cup pecans, chopped
1/3 cup cranberries, chopped
1 1/2 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup buttermilk
1/4 cup margarine or butter
2/3 cup sugar
1/2 tsp. vanilla
zest from 1/2 of an orange

Steps:

  • Preheat oven to 350 degrees. In a blender,chop pecans and then chop cranberries. Set aside. Mix flour, baking powder and salt in separate bowl. In another bowl, cream sugar and butter together. Add egg, buttermilk, orange zest and vanilla. Combine the wet mixture into the dry mixture. Add the pecans and cranberries to the mix. Put in a loaf pan and cook for 55-60 minutes or until toothpick comes out clean. Let it cool for overnight or freeze it for future use. It's delicious!

CRANBERRY ORANGE LOAF



Cranberry Orange Loaf image

This recipe is full of zesty cranberries with the essence of orange. The flavors compliment each other very well. Perfect for the holidays, or anytime! NOTE: This recipe makes ONE 9 x 5 inch loaf. I doubled the recipe, which is why you see two loaves in one of the images.

Provided by Sea Sun

Categories     Other Snacks

Time 1h20m

Number Of Ingredients 11

2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp grated orange zest
1 1/2 c fresh cranberries
1/4 c butter
1 c sugar
1 large egg
3/4 c orange juice
1/2 tsp vanilla

Steps:

  • 1. Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan. Whisk together flour, baking powder, baking soda and salt. Stir in orange zest and cranberries.
  • 2. In a large bowl, cream together butter, sugar, egg and vanilla until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
  • 3. Bake for 1 hour or until bread springs back when lightly touched and top is golden brown. Let cool for 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool. Freezes well!

CRANBERRY ORANGE LOAF



Cranberry Orange Loaf image

An easy to make, moist, delicious loaf, which always gets raves. The combination of cranberry and orange make it special.

Provided by Anita Hoffman

Categories     Sweet Breads

Time 1h15m

Number Of Ingredients 11

1/4 c butter, softened
1 c sugar
1 egg
3/4 c orange juice
2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp grated orange rind
1 1/2 c cranberries
1/2 c chopped pecans or walnuts

Steps:

  • 1. First bowl: Combine butter, sugar and egg. Beat until smooth. Stir in juice.
  • 2. Second bowl: Measure dry ingredients. Stir in orange rind, cranberries and nuts. Add to batter, stirring just until moistened.
  • 3. Put into a greased and floured 9x5x3 inch loaf pan.
  • 4. Bake at 350 degrees for 1 hour.
  • 5. Cool on wire rack for 15 minutes, then remove from pan. Cool completely.

CRANBERRY ORANGE LOAF



CRANBERRY ORANGE LOAF image

Categories     Fruit

Number Of Ingredients 12

1/4 cup margarine or butter
1 egg
1-1/4 cups Splenda
1-1/2 cups juice of 1 orange
and water to equal
2 cups flour
2 tsp.baking powder
1/2 tsp. baking soda
1/4 tsp.salt
3 tbsp.grated orange rind
1-2/3 cups frozen,unsweetened
cranberries

Steps:

  • Cream the margarine;add the egg and Splenda.Beat well.Stir in the orange juice/water mixture. Sift the flour,baking powder,baking soda,salt together.Stir in the orange rind and cranberries.Combine the liquid and dry ingredients,stirring just until moistened.Pour into greased 3x5x9 in. loaf pan. Bake at 350 degrees F. for 50 minutes or until lightly browned and a knife inserted in the center comes out clean. Allow to cool 10 minutes,loosen the edges and remove the loaf.Refrigerate to prolong the freshness. Makes one loaf. Other great recipes on: www.lovetobakeandcook.blogspot.com and also check out: www.havefunbaking.com

Tips:

  • Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Use fresh ingredients: Fresh cranberries and oranges will give your loaf the best flavor.
  • Zest the oranges before juicing them: This will give your loaf a more intense orange flavor.
  • Don't overmix the batter: Overmixing can make the loaf tough. Mix just until the ingredients are combined.
  • Bake the loaf until a toothpick inserted into the center comes out clean: This will ensure that the loaf is cooked through.
  • Let the loaf cool completely before slicing it: This will help the loaf hold its shape and prevent it from crumbling.

Conclusion:

This Cranberry Orange Loaf is a delicious and festive treat that is perfect for any occasion. It's easy to make and is sure to be a hit with your family and friends. So next time you're looking for a sweet and tangy treat, give this recipe a try!

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