Grandmothers Famous Cranberry Bread
Delicious Cranberry Bread made with Golden Raisins to compliment the Cranberries.Great for Thanksgiving!
YouTube.com/@bestrecipeswithsharon
ingredients
2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 egg
1 tsp grated orange peel
3/4 cup orange juice
1 1/2 cups golden raisins
1 1/2 cups fresh or frozen cranberries
whole or chopped
you can add 1/4 cup butter but is not necessary
I find it holds together well and is moist enough without it.
bake 350 degrees F
No Knead Bread Cranberry, Walnut and Honey | Super Easy Beginners Bread
Link to Dutch Oven
My Amazon storefront
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!
SUBSCRIBE HERE:
#bread #recipe #noknead
FOLLOW ME:
SUBSCRIBE HERE: ME:
Instagram: Verawonderful
Tiktok: Verawonderful
Facebook:
Pinterest:
Cranberry Orange Bread Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cranberry Orange Bread. Here is a delicious Cranberry Bread for you to try. It pairs the tartness of fresh cranberries with the sweet citrus flavor of orange juice and orange zest. Besides its wonderful flavor, this Cranberry Orange Bread is lower in fat than most, as it uses only 4 tablespoons (55 grams) of butter and replaces the more commonly used milk with orange juice.
Join our Facebook Page:
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!
PRINT the recipe:
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
------------------------------
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
THE BEST ! Cranberry, Orange & Pecan Sweet Loaf | Quick and Easy
In today's video Jill shows how to make a quick and easy Cranberry, Pecan and Orange Bread. It's great for holiday tables, and holiday gifts. Jill always puts her Jill 4 Today Spin on the recipes you find here to make them unique, delish, and vegan.
Orange, Cranberry & Pecan Bread with Orange Glaze
Jill 4 Today, December 19, 2022
Wet Ingredients:
2 tablespoons ground flaxseeds
5 tablespoons warm water
3/4 cup granulated white sugar
1/2 cup plant-based milk of choice
Zest of 1 orange (Navel oranges work best)
3 tablespoons fresh squeezed orange juice
1/3 cup Earth Balance sticks, melted and cooled
1 ½ teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
Dry Ingredients:
2 cups flour (I use unbleached all-purpose flour)
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
Berries and Nuts:
2 cups fresh or frozen cranberries
½ cup chopped pecans (optional) You can use any nuts you like!
Orange Glaze
1 cup powdered sugar
2 tablespoons fresh squeezed orange juice
Zest of 1/2 orange
3/4 teaspoon pure vanilla extract
How To Make:
Pre-heat the oven to 350 degrees F. Oven rack should be placed in the center of the oven. Grease a standard loaf pan approximately 9” x 5”. And/Or you can line the pan with parchment paper, leaving some overhang on the ends or sides for easy removal (see video for demonstration).
To make flaxseed “eggs”: In a small bowl, combine the ground flaxseed and warm water. Stir well, and set aside to thicken.
NOTE ABOUT CRANBERRIES: Take a tablespoon or so of flour and toss the cranberries to cover them. This helps the cranberries stay suspended in the batter, as well as help to keep the color of the berries from running. If using chopped pecans (or nut of choice) you can also toss them in the flour.
In a medium-sized bowl, whisk together the sugar, soy milk, orange zest, orange juice, oil, flax eggs and vanilla until well combined. Set aside.
In a large bowl, combine the flour, baking soda, and salt. Mix thoroughly.
Add the wet ingredients to the dry ingredients. Stir until just combined. with the wet ingredients. Stir until just combined – until flour has all but been mixed in.
Gently fold the cranberries and pecans (if using) in the batter.
Pour the batter into the prepared loaf pan. place in the center rack of the oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool for 10 minutes in the pan, then carefully transfer to a wire rack to cool completely.
Make the glaze: In a small-medium bowl, add the powdered sugar, orange juice, zest and vanilla, and stir with a spoon until smooth. If the powdered sugar has little “pebbles” of powdered sugar in it, you may want to sift the sugar to remove the clumping.
Once the bread has cooled completely, drizzle the glaze over the top. Serve and enjoy!
✅ SUBSCRIBE to my channel to see Cooking and Weekly Vlogs:
???? HIT that NOTICATION BELL to receive a notification when I upload new videos!
???? THUMBS UP my video if you enjoyed watching, please!
???? VISIT MY AMAZON INFLUENCER SHOP:
Each time you use my link and shop in Amazon, I receive a small commission. This helps support the channel. LINK:
HELPFUL COOKING & BAKING GEAR:
OXO Mini Measuring Cup:
Tovolo Silicone Tool Set:
Baker's Joy: Helpful for Muffin Tin:
Sugar Shaker/Flour Duster Wand:
Parchment Paper Sheets:
Hand-Held Rotary Sifter:
GREAT PREPPING EQUIPMENT:
Mueller Food Chopper:
Pyrex Glass Bowl Set:
Clear Glass Prep Bowls:
Pyrex Glass Measuring Cup Set:
OXO 9” Whip:
Anchor Hocking 2 Quart Batter Bowl w/Lid:
FAVORITE ELECTRIC KITCHEN GEAR:
Instant Pot:
My Cuisinart Hand Mixer:
Cuisinart Immersion Stick Blender:
Keurig Coffee Maker:
MY Kitchen-Aid 7 Quart Stand Mixer:
Deck the Halls B by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
LET'S CONNECT:
Email me at: jill4today52@gmail.com
Facebook page:
#jill4today
#quickbreads
#vegan
Cranberry Orange Bread l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢ ½ cup melted butter
▢ ½ cup plain Greek yogurt (100 grams)
▢ 1 cup sugar (200 grams) Use up to 1 ¼ cups for a sweeter bread
▢ 2 large eggs
▢ 1 teaspoon vanilla
▢ ¼ cup freshly squeezed orange juice (1 navel orange)
▢ 1 ½ cups all purpose flour (195-200 grams fluffed and levelled)
▢ 2 teaspoons baking powder
▢ ½ teaspoon salt
▢ zest of 1 orange (or 2, if you like things tangy!)
▢ 1 cup fresh or frozen cranberries (*I like to halve the large ones so they incorporate more evenly)
Glaze
▢ ½ cup powdered icing sugar
▢ 1-2 tablespoons orange juice
Instructions
Preheat oven to 350 degrees F and lightly grease an 8×4″ (or 9×5″ -- it will bake a little more quickly) loaf pan (I recommend glass or light colored non-stick pan).
In a large bowl whisk together butter, yogurt and sugar. Add eggs, vanilla and juice and whisk until smooth.
Add flour, baking powder, salt and orange zest and stir just until combined. Fold in cranberries.
Spread into prepared loaf pan and dot with a few extra cranberries if desired.
Bake at 350 degrees F for 60-70 minutes, (covering loosely with foil after 40 minutes or when top is golden to prevent further browning), until a toothpick in the bread comes out clean or with moist crumbs.
Glaze
Gradually stir orange juice into powdered icing sugar until desired consistency is reached — you may not need all of the juice! For clean lines, you want a thicker glaze.
Drizzle over loaf before serving.Cool to room temperature before slicing and serving. Store leftovers in the fridge for up to 4-5 days.