Cranberry Orange Almond Bread Recipes

CRANBERRY ORANGE ALMOND QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

MOIST CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a large loaf pan.
• Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve about 1/4 cup cranberries and 1/4 cup mandarin oranges; stir remaining fruit into flour mixture.
• Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated. Pour batter into prepared loaf pan. Scatter reserved cranberries and mandarin oranges atop batter and sprinkle with remaining 1 tablespoon sugar.
• Bake in preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes.

CRANBERRY ORANGE ALMOND BREAD

Steps:

• preheat oven to 350.
• cream butter, sugar and vanilla mix in zest, eggs, and orange juice.
• combine dry ingredients and fold in butter mixture.
• fold in berries and almonds.
• bake in loaf pan for 1 hr until toothpick inserted in center comes out clean.

CRANBERRY ALMOND BREAD

Steps:

• Heat oven to 350 degrees. Grease and flour a 12-cup Bundt pan.
• In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.
• In a large bowl with an electric mixer, gradually beat sugar into butter.
• Add eggs 1 at a time, beating well after each addition.
• Blend in almond extract.
• In a small bowl, stir together cranberry sauce and sour cream.
• In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick.
• Pur batter into Bundt pan and lightly smooth the top.
• Bake 1 hour 10 minutes, or until bread is nicely browned on top and beginning to pull away from sides of pan.
• Let cool 10 minutes and unmold onto a wire rack and allow to cool completely before slicing.