Best 9 Dorothys Cranberry Bread Recipes

GRANDMOTHER'S FAMOUS CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
• Whisk together the flour, sugar, baking powder, salt and baking soda.
• Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
• Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.

TENDER CRANBERRY OAT BREAD

Steps:

• In a small bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 teaspoons of water or flour if needed).

GRANDMOTHER'S FAMOUS CRANBERRY BREAD

Steps:

• Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
• Cut in butter until mixture is crumbly.
• Add egg, orange peel and orange juice all at once.
• Stir just until mixture is evenly moist.
• Fold in raisins and cranberries.
• Spoon into a greased 9 x 5 x 3 inch loaf pan.
• Bake at 350 F for 1 hour and 10 minutes or until a toothpick inserted into the centre comes out clean.
• Remove from pan and cool on a wire rack.
• If you like, you can substitute cranberries for the raisins to have an all cranberry bread.

AMAZINGLY MOIST CRANBERRY BREAD RECIPE

Steps:

• Preheat oven to 375° Fahrenheit. Grease a 9×5-inch loaf pan with butter or shortening.
• In a small bowl, stir together the orange juice, orange zest, buttermilk*, butter, and egg.
• In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Stir in the liquid ingredients, mixing until just combined and dry streaks still remain.
• Stir in the chopped cranberries and nuts, if using.
• Pour mixture into the prepared loaf pan*** and level using a spatula. Bake for 25 minutes, then reduce heat to 350° Fahrenheit and bake for an additional 45-50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack and let cool at least an additional 30 minutes before slicing.

BETSY'S LEMON-CRANBERRY BREAD

Steps:

• In a mixing bowl, cream the butter, sugar, lemon juice & peel.
• Add the eggs, one at a time, beating well after each addition.
• Combine the flour, baking powder and salt in a separate bowl; then add to creamed mixture alternately with milk.
• Stir in cranberries and nuts.
• Divide batter between TWO greased 9x5x3" bread pans or six greased 5.75x3x2" mini loaf pans.
• Bake at 350F for 1 hour (9x5x3") or 40-45 minutes (5.75x3x2") or until pick inserted in center comes out clean.
• Cool for 10 minutes before removing from pans to wire rack.
• With a toothpick or skewer, poke 12 holes into each loaf.
• Cool bread completely.
• Combine sugar and lemon juice for the glaze and combine until the sugar is dissolved completely. Spoon glaze over loaf. Cool completely before serving.

EASY ALL CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees F.
• Sift flour, sugar, baking powder, salt, and baking soda into a large bowl.
• Cut in butter until the mixture is crumbly.
• Add egg, finely grated orange peel, lemon peel, and orange juice all at once; carefully stir until the mixture is evenly moist.
• Fold in cranberries.
• Spoon and spread evenly into a greased 9x5x3-inch loaf pan.
• Bake for 55-65 minutes, or until a tooth pick inserted in the center comes out clean.
• Remove from the pan and cool on a wire rack.

GRANDMOTHER'S FAMOUS CRANBERRY BREAD

Steps:

• Sift flour, sugar, baking powder, salt and baking soda into a large bow.
• Cut in butter until mixture is crumbly.
• Add egg, orange peel, and orange juice all at once.
• Stir just until mixture is evenly moist.
• Fold in nuts and cranberries.
• Spoon into a greased 9 x 5 x 3-inch loaf pan.
• Bake at 350 degrees for 1 hour and 10 minutes, or until toothpick comes out clean.
• Remove from pan; cool on a wire rack.

CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
• Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.

KELSEY'S FAVORITE CRANBERRY BREAD

Steps:

• In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk the egg, orange juice and zest. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. Transfer to a greased 8x4-in. loaf pan., Combine brown sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, combine confectioners' sugar and orange juice until smooth. Drizzle over bread.