Cranberry Orange Nut Bread (Arkansas Living Magazine Original Recipe)
Try this festive, crowd-pleasing quickbread at your holiday gatherings, or make a multiple batches to give to friends, coworkers and neighbors. This original recipe from Juliana Goodwin appears in our November 2019 issue.
Here’s Juliana’s complete column on creative recipes using all those delicious Thanksgiving leftovers:
Visit arkansaslivingmagazine.com for dozens more homemade Arkansas recipes, plus positive stories of the amazing people and places found throughout the state.
Orange Banana Nut Bread that YOU can make!
Everybody loves banana nut bread. Orange and Banana Nut Bread goes above and beyond with flavor. The wonderful taste of banana paired with the citrus tang of the orange is amazing.
Here is the recipe:
200g/ 1 2/3 cups all-purpose flour
113g/ 1 stick unsalted butter (soft)
128g/ 1 cup granulated sugar
4g/ 1 tsp nutmeg
2g/ 1/2 tsp salt
4g/ 1 tsp baking soda
3 bananas (ripened)
2 eggs
1 tsp orange extract
44g/ 1/2 cup orange zest
62g/ 1/4 cup fresh orange juice
64g/ 1/2 cup sour cream
64g/ 1/2 cup chopped walnuts
Bake 350 F for 70 minutes
1932 Orange Honey Bread Recipe
1932 Orange Honey Bread Recipe
Welcome Friends. It is Sunday morning so we're going to do another in our old cookbook series, and again today we're going to use the Five Roses Flour Cookbook.
This copy was published in 1932. Now we've already done a recipe from this page; the peanut butter bread and a lot of people said I like the orange honey bread right below it can you make that?
Ingredients:
Rind of 2 oranges
1/8 tsp baking soda
¼ cup water
1 cup honey
3 cups flour
4 tsp baking powder
½ tsp salt
1 egg
1 cup milk
½ cup nutmeats
¼ cup shortening, melted
½ tsp baking soda
1 Tbsp water
Method:
Preheat oven to 350ºF
Coarsely chop orange rinds and place in a pot with 1/8 tsp baking soda and enough water to cover.
Cook at a simmer for 30 minutes.
Drain and discard the water; place the peels back in the pot with ¼ cup water and the honey.
Simmer until thick as marmalade, and then remove from the heat to cool to lukewarm.
Beat the egg into the milk.
Toss a bit of the flour into the nuts to coat.
Combine the flour baking powder and salt.
Dissolve the ½ tsp baking soda into the tablespoon of water.
Add milk mixture to the dry ingredients a little at a time; beating well.
Add the orange mixture, dissolved soda and nuts; mixing just until combined.
Pour into a bread pan and let stand for 20 minutes.
Bake for 60 - 75 minutes.
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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!
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Cranberry Orange Nut Bread | Adams House Test Kitchen | Senior Favorite
And, you know, it's a little flat, but we're trying to flatten out the curve here
Congratulations to all of Adams '20! Y'all have made such a notable impact on our community and we're excited to see you thrive in your next adventures. Glad we could feature the recipe of Michael Nock, a senior who has been a bright friend to many at Adams.
Orange bread recipe:
1 big orange (cut it up) and 1/3 cup water. Blend together with the peel.
2 eggs
1/4 cup oil
1/3 cup sugar
1 3/4 cup white flour
1 tsp baking powder
1/4 tsp baking soda
Pinch salt
1/4 cup cranberries
1/3 cup Walnuts or pecans
350 degrees for ~55 minutes
Inspired by the Bon Appetit channel, the Adams House Test Kitchen will feature all the friendly faces of Adams House! Look forward to a variety of video types.
Special thanks to Meg Lockwood, Camerawoman Chelsea, and Becky Antoine (edited a lot of Varnel's footage!!!) for the help in this video and Anastasia (Adams '22) and Shandra Jones for coordinating this series. Contact adamshouse2020@gmail.com with comments, questions, concerns, or to learn about ways to get involved. (:
All music rights to the respectful owners. Songs featured: High Hopes and Yummy!
Edited by Anastasia Onyango.
Cranberry Bread with Orange Glaze
Orange-glazed Cranberry bread is loaded with juicy cranberries with a moist and tender crumb. This stays moist for a few days after it’s made so it’s perfect as a homemade Christmas gift.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CRANBERRY BREAD INGREDIENTS:
►1 1/2 cups all-purpose flour
►1 tsp baking powder
►1/4 tsp salt
►1/4 cup milk, room temperature
►Zest of 1 large orange, divided
►1/4 cup orange juice, freshly squeezed
►6 Tbsp unsalted butter, softened
►3/4 cup granulated sugar
►2 large eggs, room temperature
►1 1/2 cups fresh cranberries
►1/2 Tbsp flour
ORANGE GLAZE INGREDIENTS:
►1 cup powdered sugar
►1 1/2 Tbsp freshly squeezed orange juice
►1 tsp orange zest, reserved from the orange above
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0:51 Quick prep
1:17 Making batter
3:58 How to bake cranberry bread
4:52 How to make the glaze
5:38 Glazing cranberry cake
6:25 Taste test
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