Orange Pumpkin Mini Loaves With Cinnamon Orange Streusel Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour 2 loaf pans.
• Combine flour, white sugar, orange zest, baking soda, nutmeg, cinnamon, salt, and ginger in a bowl.
• Beat eggs in a separate bowl using an electric mixer until soft peaks form. Add pumpkin, oil, milk, and 1/4 cup orange juice; beat on medium speed until combined. Add the flour mixture in 2 batches, blending well after each addition. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool slightly, about 5 minutes. Turn loaves onto a rack to finish cooling, about 20 minutes more.
• Mix confectioners' sugar, lemon juice, and 2 teaspoons orange juice until desired consistency is reached. Drizzle over the bread. Top with freshly grated cinnamon.

Steps:

• Heat oven to 325°F. Grease 12 (5x3-inch) loaf pans with shortening; lightly flour.
• In medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Add pecans and raisins; toss to coat. Set aside.
• In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until combined. On low speed, beat in flour mixture alternately with pumpkin. Stir in vanilla. Divide batter among loaf pans.
• Bake 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
• In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

Steps:

• Preheat oven to 350°F.
• Grease and flour two 9X5X3-inch loaf pans.
• To make cake, combine cake mix (minus the 2 T. for struesel), pudding mix, eggs, sour cream and oil in a large mixing bowl.
• Using an electric mixer, mix for 3 minutes on medium speed.
• Pour batter into pans, dividing evenly between the two pans.
• For streusel, in a small bowl combine reserved cake mix, brown sugar, cinnamon and butter with a fork until crumbly.
• Stir in pecans.
• Sprinkle streusel on top of cake batter.
• Bake for 50-60 minutes, or until toothpick inserted in the middle of pan comes out clean.
• Allow to cool in pans for about 15 minutes.
• Loosen loaves from pans.
• Invert onto a cooling rack.
• Turn the loaves right side up.
• Allow to cool completely.
• For glaze, in a small bowl, combine powdered sugar and milk or orange juice until smooth.
• Drizzle over top cooled loaves.

Steps:

• Preheat oven to 350. Grease and flour two 9 x 5 inch loaf pans or three smaller loaf pans. For streusel topping, place 2 Tbsp cake mix, brown sugar,butter and cinnamon in medium bowl. Mix well with fork until crumbly. Stir in pecans and set aside. For cake, combine remaining cake mix, pudding mix, eggs, sour cream and oil in a large bowl. Beat at medium speed with electric mixer for 3 minutes. Pour batter into pans. Sprinkle with streusel mixture. Bake at 350 for 50-60 minutes or until toothpick inserted in centre comes out clean. Cool in pans 15 minutes. Loosen loaves from pans. Invert onto cooling racks. Turn right side up. Cool completely. For glaze, combine icing sugar and liquid in a small bowl. Stir until smooth. Drizzle over cooled loaves.