Cranberry Orange Zuchinni Bread Recipes

CITRUS CRANBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
• Combine flour, baking soda, and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini, cranberries, orange zest, and lemon extract into egg mixture. Add cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CRANBERRY ORANGE ZUCCHINI BREAD

Steps:

• In a small bowl add cranberries and orange juice, microwave for 30 seconds and set aside.
• Preheat oven to 350°F and lightly spray loaf pan with baking nonstick spray.
• Mix all dry ingredients in a small bowl. Set aside.
• Mix all wet ingredients together except for the grated zucchini, almonds and cranberries in a large bowl.
• Add half the dry ingredients into the wet ingredients and mix. Add remaining dry ingredients and mix in. Do not over mix, just enough to incorporate all the ingredients. Mix in zucchini, almonds and cranberries (minus any excess orange juice - should be able 1 tbsp left in bottom of bowl).
• Pour batter into loaf pan and bake for 55-60 minutes, covering with foil for the last 15 minutes. You will know it's fully cooked when you can insert a cake tester into the loaf and it comes out clean. Let cool on cooling rack.
• Mix all ingredients together and drizzle on cooled zucchini bread (it will slide off zucchini bread if it's still hot).

CRANBERRY ORANGE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 F (175 C) and grease two baking pans, line the bottoms with baking paper, then grease the paper.
• In a bowl, sift together the flour, cinnamon, ginger, baking powder, baking soda, and salt.
• In another bowl, beat together the eggs, vanilla, sugars, oil and orange peel.
• Gradually add the flour mixture to the creamed mixture, alternating with the orange juice, mixing just enough to combine after each addition.
• In a small bowl, toss the cranberries together with the 1 tbsp of flour, to coat them.
• Stir in the zucchini and the floured cranberries, then pour the mixture into the prepared baking pans.
• Bake for about 55 minutes, or until a toothpick test comes out clean, let cool in pans for about 10 minutes before removing to wire racks to cool completely.

ZUCCHINI CRANBERRY BREAD

Steps:

• In a small bowl, cream butter and sugar. Add egg; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Fold in the zucchini, cranberry sauce, walnuts and orange zest (batter will be thick)., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CRANBERRY ZUCCHINI BREAD

Steps:

• In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

ORANGE CRANBERRY BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Whisk the egg, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended. Fold in the cranberries and apple., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap cooled loaves in foil and freeze. To use, thaw at room temperature.

CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 350°F.
• Grease loaf pan very well (cooking spray works best).
• Sift the first 6 dry ingredients in a large bowl.
• In a smaller bowl combine the next 6 'wet' ingredients.
• Stir the wet ingredients into the dry ingredients to incorporate.
• Then fold in the cranberries and nuts.
• The dough should be fairly stiff but not dry.
• If it is too dry, add another tablespoon of water.
• Turn into loaf pan and spread evenly.
• Sprinkle top of loaf with sugar to coat.
• Bake at 350°F for about 50 minutes or until cake tester comes out clean.
• When done, turn immediately out onto cooling rack.
• Allow to cool about an hour before cutting.
• Terrific warm with butter!

ORANGE ZUCCHINI BREAD

Steps:

• In a large bowl, combine the eggs and oil. Add sugar; mix well. Stir in the lemon zest, orange zest and extracts. Add zucchini; mix well. Combine the flour, baking powder, salt, ginger and baking soda; stir into zucchini mixture just until moistened. Fold in walnuts., Transfer to four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

CRANBERRY ORANGE BREAD

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.