Cranberry Orange Pecan Bread Recipes

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CRANBERRY ORANGE PECAN QUICK BREAD



Cranberry Orange Pecan Quick Bread image

I got this idea from Steve1's Every Which Way Quick Bread, but made my own alterations from the base. This is so delicious and moist, and has the most amazing flavor! You won't be disappointed, I promise. Make sure you use orange juice CONCENTRATE, and not just orange juice!

Provided by Gods_sugarcookie

Categories     Quick Breads

Time 40m

Yield 1 loaf, 15 serving(s)

Number Of Ingredients 9

2 eggs, beaten
1/2 cup vegetable oil
1 1/2 cups flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup cranberries, chopped
3 tablespoons orange juice concentrate
1/2 cup pecans, ground fine

Steps:

  • Preheat oven to 325°F.
  • Combine eggs and oil. Sift in dry ingredients, and blend with an electric mixer. Don't overmix.
  • Stir in the last three ingredients with a spoon. Pour into a greased and floured loaf tin.
  • Bake at 325°F for 30-40 minutes, until a toothpick inserted in comes out with only a few crumbs clinging to it.

Nutrition Facts : Calories 204.6, Fat 10.7, SaturatedFat 1.4, Cholesterol 28.2, Sodium 171.2, Carbohydrate 25.5, Fiber 1, Sugar 15.1, Protein 2.6

ORANGE PECAN BREAD



Orange Pecan Bread image

My husband loves this bread. Whenever I ask him to suggest a nice tea bread, he says, "What about that orange-pecan stuff?" -Sondra Feldstein, Bondurant, Iowa.

Provided by Taste of Home

Time 55m

Yield 1 loaf (6 slices).

Number Of Ingredients 13

1/4 cup butter, softened
1/4 cup sugar
1 large egg, room temperature, separated
2 teaspoons grated orange zest
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
Dash salt
1/4 cup orange juice
1/3 cup chopped pecans
GLAZE:
1 tablespoon sugar
1 tablespoon orange juice

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Add egg yolk and orange zest; beat until blended. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with orange juice. , In another small bowl, beat egg white until soft peaks form. Fold egg white and pecans into batter. , Pour into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine the glaze ingredients in a small microwave-safe bowl. Microwave, uncovered, at 50% power for 1 minute. Stir until sugar is dissolved. Pour over warm bread. Cool for 10 minutes before removing from pan to a wire rack to cool completely.,

Nutrition Facts : Calories 229 calories, Fat 13g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 189mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY ORANGE LOAF



Cranberry Orange Loaf image

This is an excellent flavor to choose from. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon grated orange zest
1 ½ cups fresh cranberries
½ cup pecans, coarsely chopped
¼ cup margarine, softened
1 cup white sugar
1 egg
¾ cup orange juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
  • In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
  • Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 36.6 g, Cholesterol 15.5 mg, Fat 7.7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 260.7 mg, Sugar 18.7 g

CRANBERRY-ORANGE PECAN BREAD RECIPE



CRANBERRY-ORANGE PECAN BREAD RECIPE image

Categories     Bread     Citrus

Yield 2 loaves

Number Of Ingredients 11

3 1/2 cups (1 pound, 1 1/2 ounces) all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon baking soda
2 1/4 cups (15 3/4 ounces) granulated sugar
3/4 cup (6 fluid ounces) vegetable oil or canola oil
3 large eggs
1 1/4 cups (10 fluid ounces) buttermilk
Zest and juice from one large orange (about 1 1/2 tablespoons zest plus 1/4 cup juice)
1/2 teaspoon vanilla extract
1 3/4 cups cranberries, fresh or frozen
1/2 cup (1 3/4 ounces) pecans, lightly toasted and coarsely chopped

Steps:

  • Preheat the oven to 350°F (175°C). Lightly grease and flour two 9 by 5-inch loaf pans. 2. Measure the flour, salt, and baking soda into a bowl and whisk to combine. 3. Using a stand mixer with the paddle attachment, beat the sugar and oil on medium-high speed until thoroughly combined; the mixture will look sandy. 4. Crack the eggs into a liquid measuring cup and whisk together. With the mixer on low speed, slowly pour in the eggs. Increase to medium speed and continue to mix for 2 minutes more. Mix the wet ingredients, then alternate additions of the dry ingredients and the wet ingredients. 5. Whisk together the buttermilk, orange zest, and juice, and vanilla. Add one-third of the dry ingredients and incorporate on low speed, then increase the speed to medium. Mix for 1 minute. Add half of the buttermilk mixture and mix briefly to incorporate, then turn the speed down to low. Add half of the remaining dry ingredients, and incorporate before increasing the speed to medium for 1 minute. Repeat with the remaining buttermilk mixture and the remaining dry ingredients. Scrape the bottom and sides of the bowl. 6. Fold the cranberries and pecans into the batter by hand, scrape the sides of the bowl, and then divide the batter evenly between the prepared pans. Each should be slightly more than half full. 7. Bake the cranberry-orange pecan bread for 60 to 75 minutes, rotating the pans every 20 minutes or so. The loaves will be golden brown with cracked tops, and a skewer inserted in the center should come out clean.

ORANGE-CRANBERRY NUT BREAD



Orange-Cranberry Nut Bread image

-Marilyn Ellis, Canyon Lake, Pennsylvania

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices).

Number Of Ingredients 12

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup orange juice
1 large egg, room temperature, lightly beaten
2 tablespoons hot water
2 tablespoons melted butter
8 ounces fresh cranberries, halved
1/2 cup chopped pecans
4 teaspoons grated orange zest

Steps:

  • Preheat oven to 325°. Whisk together the first five ingredients. In another bowl, whisk orange juice, egg, water and butter. Stir into dry ingredients just until moistened. Fold in cranberries, pecans and orange zest. , Bake in a greased 9x5-in. loaf pan until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 138mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

CRANBERRY ORANGE BREAD



Cranberry Orange Bread image

This cranberry orange bread is great for breakfast or a snack. You can also make muffins; just spoon the batter into greased muffin cups and bake at 375 degrees F (190 C) for 15 to 20 minutes.

Provided by LaurasFaves

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

2 cups flour
¾ cup sugar
1 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
¼ cup butter, cut into small chunks
¾ cup orange juice
1 tablespoon grated orange zest
1 egg, beaten
1 cup chopped cranberries
½ cup chopped walnuts

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.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 48.2 g, Cholesterol 38.5 mg, Fat 11.5 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 4.3 g, Sodium 439 mg, Sugar 21.6 g

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