Best 9 Orange Cranberry Pineapple Bread Recipes

ORANGE CRANBERRY BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Whisk the egg, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended. Fold in the cranberries and apple., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap cooled loaves in foil and freeze. To use, thaw at room temperature.

ORANGE-CRANBERRY-PINEAPPLE BREAD

Steps:

• 1. In a large bowl thoroughly mix all the ingredients together and then pour the batter into 8-9 inch spring-form pan.
• 2. Topping 3 - 4 tbsp. brownulated sugar Grated orange zest from one whole orange
• 3. Mix together sugar and zest (should be crumbly), and spread over the batter.
• 4. Preheat oven to 400°F. Bake sweet bread for 20 minutes, then reduce heat to 350° and bake for an additional 10 minutes, or until knife comes out clean. Allow to cool completely, transfer to a serving plate, and dust with powdered sugar prior to serving. 5 points per serving

CRANBERRY PINEAPPLE BREAD

Steps:

• Grease 9x5 -inch loaf pan and set aside.
• Preheat oven to 350 degrees F.
• Combine the flour, salt, baking powder, baking soda, and white sugar. Make a well.
• In a separate bowl, combine butter, egg, pineapple juice, vanilla, and crushed pineapple. Add this mixture to the dry ingredients. Blend well.
• Fold in the cranberries. Pour the batter into the prepared loaf pan.
• Bake at 350 degrees F for 45 minutes to 1 hour, or until an inserted tester comes out clean.
• Let it cool for at least 15 minutes, then serve.

PINEAPPLE-CRANBERRY ORANGE ROLLS

Steps:

• 1. DOUGH: Dissolve yeast in warm water. Add milk, butter, sugar, salt, eggs and 1 1/3 cups of the flour- beat until smooth. Stir in enough remaining flour to form a soft dough- use a little more if needed. Place dough in a greased bowl and turn once to grease top. Cover and let rise until double in size, away from draft, about 1 hour.
• 2. FILLING: Melt butter in saucepan. Add remaining ingredients. Bring to a boil, stirring constantly. Reduce heat and simmer for 3 minutes or until thickened.Remove from heat. Cool.
• 3. Punch dough down and divide in 1/2. Roll each 1/2 into a 15x12-inch rectangle. Spread with filling. Sprinkle on nuts if desired. Roll up like jelly roll, starting with 15-inch side.
• 4. Slice into 1-inch rolls. Place cut side down in 2 greased 13x9-inch baking pans lined with parchment paper. Cover and let rise until double in size, about 45 minutes. Bake in 350^ preheated oven for 25-30 minutes. Cool. When cool lift out roll with parchment paper and frost. Frost or drizzle with glaze.
• 5. You can bake them both and freeze one if you like to have it another day.

CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
• Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CRANBERRY ORANGE BREAD

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and orange zest. Combine the dry ingredients; add to creamed mixture alternately with juice. Fold in cranberries and raisins. Pour into a greased 9x5-in. loaf pan., Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

CRANBERRY RELISH WITH PINEAPPLE AND ORANGE

Steps:

• In the bowl of a food processor, pulse the cranberries and pineapple until roughly chopped. Transfer to a large bowl and stir in the remaining ingredients. Cover and chill up to 24 hours before serving.

PINEAPPLE ORANGE BREAD

Steps:

• Cream butter, sugar and beaten egg.
• Add orange juice concentrate and pineapple and mix well.
• Mix together flour, soda and salt.
• Add to creamed mixture and blend throughly.
• Add nuts and mix well.
• Pour into a greased 9x5 loaf pan and let set while oven heats to 350 degrees.
• Bake for 45 minutes to 1 hour.
• It's done when a toothpick inserted into the middle comes out clean.

DOROTHY'S CRANBERRY BREAD

Steps:

• Sift together the dry ingredients in a large bowl.
• In a 3/4 measuring cup, add the juice from one orange, vegetable oil and reserved juice from the can of crushed pineapple to equal 3/4 Cup.
• In a small bowl, add liquid with grated orange rind and beaten egg. Stir to combine well, then add to dry ingredients, stirring just enough to dampen dough mixture (do not over beat).
• Fold in chopped nuts, cranberries and crushed pineapple.
• Bake in a large greased loaf pan at 350 degrees for 50 to 60 minutes, or until a knife inserted in the middle comes out clean.
• Makes 1 loaf.
• SUGGESTION: To save time, you can coarsely chop the cranberries in a food processor, if you want. But be careful not to over pulse!
• NOTE: You may want to double the recipe and make 2 loaves. It goes fast!