- Home
- Lamb
- How To make Orange Glazed Cranberry Pumpkin Bread
How To make Orange Glazed Cranberry Pumpkin Bread
3 1/2 c All purpose flour
1 2/3 c Sugar
2 ts Baking soda
2 ts Pumpkin pie spice
3/4 ts Salt
1 ts Baking powder
1 cn Whole berry cranberry sauce
3/4 c Chopped pecans
2/3 c Vegetable oil
4 Eggs
Preheat Oven to 350 degrees. Generously grease two (2) 9 1/4" x 5 1/4" x 2" loaf pans. In a large bowl, mix together flour, sugar, baking soda, pumpkin pie spice, salt and baking powder. I a second bowl stir together remaining ingredients until well mixed. Add pumpkin mixture to flour mixture and stir until all ingredients are well moistened. Pour batter into loaf pans. Bake 65 minutes or until breads test done with wooden pick. Cool in pans 10 minutes then remove to cooling racks. Completely cool breads then
drizzle glaze over top and sides. Makes 2 loaves. Glaze: In a small bowl, with fork, mix 1 cup powdered sugar, 1/4 cup undiluted orange juice concentrate and 1/8 teaspoon allspice, until smooth. Drizzle over the cooled breads. (To be perfectly accurate I use this orange juice glaze on many items during the course of 2 weeks, so I use a 6 oz can of frozen oj concentrate, effectively tripling the recipe. This is a hint). *use Ocean-Spray 16 oz can, if available.
How To make Orange Glazed Cranberry Pumpkin Bread's Videos
Pumpkin Orange Cranberry Bread! Easy and delicious perfect for Fall!
Here you have a super easy and delicious Bread recipe for this season! It’s perfect for breakfast or a dessert! Enjoy!
Ingredientes:
2 cup All purpose flour
1 ½ cups Brown Sugar
1 Cup Dry Cranberries
1 can (15 oz) Pumpkin puree
⅓ cup Orange Juice
113 g Soften Butter
2 Large Eggs
2 Tspn Baking Powder
½ tspn Baking Soda
¼ tspn Salt
1 Tsp Ground Cinnamon
¼ tspn Ground Ginger
⅛ tspn ground Cloves
1 Tsp Vanilla Extract
Zest of One Orange
Glaze:
1 ½ cups Powdered Sugar
2 Tbsp Orange Juice or Water
Music courtesy of Audio Network.
To subscribe:
My Facebook:
Blog:
Instagram: Sandybvv
Twitter:
Pinterest:
Blog: easycookingwithsandyb.blogspot.com
español:cocinafacilconsandyb.blogspot.com
Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie
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.
HOMEMADE CRANBERRY ORANGE SCONES
#scones #easyrecipes #easyscones
YOU can make HOMEMADE CRANBERRY-ORANGE SCONES your next baking reality!
0:00 INTRO
0:30 2 types of CRANBERRIES
0:50 Dry MIX
1:10 Making the DOUGH
2:00 ROLLING and CUTTING scones
2:40 BAKE!
2:50 Make an ORANGE GLAZE
3:05 DRIZZLE!
Returning visitors to WATC will remember our famous PUMPKIN SCONES. Friends, family, everyone who tries them sings their praises; they are SO good. This got me thinking, “What other flavour-forward scone recipes can you dream up, Nik?” Happy to report, these HOMEMADE CRANBERRY-ORANGE SCONES are just as good, if not better! I’m going to let you be the judge, but fair warning, deciding which is more scrumptious isn’t easy!
Before I share a few helpful tips and tricks with this recipe, here’s a quick recap on answers to frequently asked questions:
Q: Is it difficult to make homemade scones from scratch?
A: Surprisingly, no! From start to finish, set aside maybe 30 minutes to make the recipe.
Q: Is it better to use fresh or sun-dried cranberries?
A: We tested the recipe using each, then discovered during our third attempt that using both works best. These scones are bursting with cranberry flavour.
Q: Can you make the recipe in advance? Do they freeze well?
A: Yes and yes, but with an important caveat: don’t add the orange drizzle until you’re ready to serve. You can make the recipe up to five days in advance, storing the baked scones in an airtight container in either the fridge or freezer.
See, gets better and better, right? A few requests from our side; don’t forget to PIN this homemade baked good recipe to a favourite board, SHARE it with friends and BOOKMARK the page for easy reference. You’ll want to make this again and again.
Ready to make this HOMEMADE CRANBERRY-ORANGE SCONES recipe? Here we go:
MORE RECIPE IDEAS
* Here's the list of our recipes, listed by most-recent. Looking for something specific? Enter it in our search function:
ABOUT WEEKEND AT THE COTTAGE
Welcome to your Weekend at the Cottage! Thanks for visiting our YouTube Channel where we post videos of the food, drinks, entertaining and lifestyle things we're enjoying up in cottage country. Join the weekend-loving members in the community for new videos at 6:00 am Eastern Standard Time every Tuesday!
FOLLOW US HERE!
* Website (All written recipes can be found here):
* Facebook:
* Instagram:
* Pinterest:
* Twitter:
THANKS FOR WATCHING!!!
Pumpkin Cranberry Bread with Orange Glaze #autumn
1 3/4 c all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp cloves
1/2 c unsalted butter, softened
1 1/2 c sugar
2 Large eggs
1 c canned pumpkin puree
1/4 cup milk
1 cup frozen cranberries tossed in flour
GLAZE
1 cup powdered sugar
2 tbsp orange zest
3 tbsp orange juice
Preheat oven to 350 degrees. Grease 9X5 loaf pan. Whisk first 7 dry ingredients. In separate bowl cream butter and sugar and then add one egg at a time. Mix in pumpkin puree. Combine dry ingredients with wet slowly, alternating with milk, ending with dry ingredients. Fold in cranberries. Pour into pan and bake 60-70 minutes. Make glaze while cooking. Allow bread to cool before pouring glaze over it.
3 Fall and holiday bread recipes from my Grandma ~ Nana! Pumpkin, Cranberry, & Poppy Seed Breads! ????
Hi Friends!
Thanks for checking out my channel.
#FALLBREAD #HOLIDAYBREADS #COOKING #MEALIDEAS #RECIPES #RECIPEIDEAS #PUMPKINBREAD #CRANBERRIES #POPPYSEEDBREAD
Here are the recipes in today's video;
PUMPKIN BREAD
3 1/2 cups flour
1 1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon baking powder
1 cup oil
2/3 cup water
4 eggs
2 cups pumpkin
3 cups sugar
1 cup chopped nuts
Mix all dry ingredients together. Pour in oil, eggs, water, and pumpkin. Mix well. Add nuts. Divide into 5 mini loaf pans. Bake at 350 degrees for about 45 minutes.
CRANBERRY ORANGE BREAD
4 cups flour
2 cups sugar
3 teaspoons baking powder
3 teaspoons salt
1 1/2 teaspoons baking soda
2 eggs, beaten
4 tablespoons shortening
1 1/2 cups orange juice
2 cups cranberries
4 teaspoons vanilla
Chop cranberries but leave a few whole. Mix in 1 cup of sugar and let sit for 1 hour before mixing in. Blend dry ingredients, then mix in shortening, orange juice and egg. Fold in cranberries. Pour equally into 5 mini loaf pans. Bake at 350 for 45 min.
POPPY SEED BREAD
2 1/4 cups sugar
3 eggs
1 1/2 cups milk
3 cups flour
1 1/2 teaspoons baking powder
1 1/8 cup oil
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond flavoring
1 1/2 teaspoons butter flavoring
3 tablespooons poppy seeds
Topping:
1/4 cup orange juice
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring
1/2 teaspoon almond flavoring
Mix all ingredients together for bread. Divide into 5 mini loaf pans. Bake at 350 for 45 min. Cool for 5 min after baking. Combine the topping ingredients and pour over bread equally.
#YUMMY