Recipe by ZETA426
"Rich and hearty fruit bread, appropriate for breakfast, brunch or just a snack. My in-laws gobbled it up for Thanksgiving!"
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2 3/4 cups
1 3/4 cups
mandarin orange segments, drained
I used 1 1/2 cups craisins, plumped first in the microwave, reduced sugar to about 1 1/3 cups, used navel orange segments instead of mandarin, substituted 3 T. orange zest for the extract, and baked them in a minimuffin pan. They were wonderful!
The recipe didn't specify what type of cranberries; fresh or dried, I used fresh, the bread itself was very flavorful but the fresh cranberries made the bread extremely tart, everyone ate the bread but picked out the cranberries. I plan to make this again using dried cranberries. I also plan to chop the mandarin orange segments to make it less chunky. I baked mine in a bundt pan and dusted it with powdered sugar.
This was fun & easy to make and turned out very yummy! FYI high altitude (I'm well over 5000ft) you'll want to bake for 55 minutes for a perfect turn out. :)
This recipe is awesome. I have made it twice now and both times it came out perfect. I brought a loaf to work and my co-works loved it. I had several people insist I give them the recipe so they could make it right away. The only thing I changed was that because I had no orange extract...I substituted orange juice for the milk...I also left out a half cup of sugar (to make up for the sweetness of the orange juice). I also used craisens. YOU HAVE TO TRY THIS RECIPE!!
This bread was absolutely delicious - very moist, with a terrific flavor. I substituted Craisins, which I first plumped in the microwave with a little water and patted dry. Since Craisins are sweeter than fresh cranberries, I reduced the sugar in the recipe to 1-1/2 cups. Definitely a "keeper!" I can't wait to serve this bread on Christmas morning.
I was looking for an alternative to my Banana Nut Bread and this is it. A tasty addition with the following changes: 1/2 tesp. baking soda, pinch of salt, 1 1/2 cups sugar, 1 med. naval orange, used all zest instead of extract, peeled and cut up to same size as dried cranberries and only used 1 cup of the cranberries, also 2 tesp. vanilla as I always double vanilla in all recipes and finally 1/2 cup of sour cream 'cause that's all I had. Baked in two loaf pans for 50 mins. and it is totally awesome. Moist and delicious and one flavour doess not overpower any other. It's wonderful! This is in my recipe box with a star on it!!
Absolutely wonderful! Very moist. The only change to this recipe I made was to use orange juice instead of milk for extra flavor. And since I only own one 9x5 loaf pan, I decided I would try baking it all in one 8x8 baking dish. It looked like alot when I poured it all in, but it baked up perfectly without overspilling the pan. It took about 50 minutes in the 8x8 pan. This is a keeper.
I made this earlier this week and it was so yummy!! I made a couple of adjustments. My aunt who is a master baker recommended I chop up the fresh cranberries to make them less tart (worked perfectly) and also used a whole orange (peel and all) in the food processor. The peel gave it extra flavor and a great substitute for orange extract. Also, I used plain yogurt instead of sour cream as that is all I had. I will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Orange Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 65
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