ORANGE BREAD II
An unusually tasty breakfast bread. Good spread with cream cheese spread.
Provided by REDIRG
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a 5x9 inch loaf pan with aluminum foil. Lightly grease the foil.
- In a bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter, honey, egg, and orange zest until creamy. Alternately stir the flour mixture and orange juice into the butter mixture. Fold in the pecans, and transfer to the prepared loaf pan.
- Bake in preheated oven until a knife inserted in the center comes out clean, about 55 minutes.
Nutrition Facts : Calories 531.7 calories, Carbohydrate 74.9 g, Cholesterol 34.7 mg, Fat 24.8 g, Fiber 4 g, Protein 8 g, SaturatedFat 4.7 g, Sodium 580.9 mg, Sugar 38 g
ORANGE LOAF
This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Stir together flour, baking powder, salt, and nuts.
- In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
- Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 40 g, Cholesterol 31 mg, Fat 11.7 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 278.2 mg, Sugar 22.9 g
CRANBERRY ORANGE QUICKBREAD
Anne Burrell's cranberry orange quickbread from Food Network is a delicious holiday hostess gift.
Provided by Anne Burrell
Categories dessert
Time 1h45m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries.
- Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking.
- When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting.
- Yummy!
ORANGE CURD
Steps:
- Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
- Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
- Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.
ORANGE PEEL BREAD
Grandma-Ag's Orange Bread - This bread is a fond memory of my childhood, visiting Agnes Frances Primm, my Grandma-Ag. As a young adult, I tried to duplicate the recipe, and unable. I went back and begged her for the secrets of it. When I asked her how long it had taken to develop the tricky recipe, she flattened my ego by telling me she'd gotten it out of a magazine years before! I like to make it for Christmas.
Provided by Bob
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 3h40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the orange zest into a saucepan and add water to cover; bring to a boil and cook 5 minutes. Strain the zest through a mesh strainer and return to the saucepan along with 1/2 cup white sugar and 1/4 cup of water. Return to a boil, then reduce heat to medium-low; cook, stirring constantly, until the water has evaporated. Allow to cool until lukewarm.
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
- Whisk the flour, baking powder, and salt together in a bowl; set aside. Whisk the egg and 1 cup of sugar in a bowl. Stir in the butter, milk, and cooled orange zest until blended; stir in the flour mixture until just moistened then pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 489.2 calories, Carbohydrate 97.2 g, Cholesterol 50.3 mg, Fat 8.1 g, Fiber 3.2 g, Protein 8.4 g, SaturatedFat 4.6 g, Sodium 553.5 mg, Sugar 52.5 g
FANTASTIC ORANGE LOAF
Make and share this Fantastic Orange Loaf recipe from Food.com.
Provided by Northern_Reflectionz
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Beat butter, sugar and 1 egg well.
- Beat in 2nd egg.
- Stir in rind and jucse.
- Mix dry ingredients together.
- Add to orange mixture til just mixed.
- Place in a grease loaf pan.
- Bake 325F 1 hour.
- Mix glaze ingredients in a saucepan. Heat and stir to dissolve sugar.Spoon over top of loaf while still warm.
- Let stand 10 minutes.
ORANGE QUICK BREAD
This zippy bread is packed with orange flavor and is a snap to make.
Provided by sal
Categories Bread Quick Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, stir together baking mix, sugar and orange zest. Add orange juice, egg and vegetable oil; stir to combine. Fold in almonds and raisins. Pour batter into prepared pan.
- Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 175 calories, Carbohydrate 27.1 g, Cholesterol 15.5 mg, Fat 6.6 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 258.5 mg, Sugar 10.1 g
CRANBERRY ORANGE QUICKBREAD
Steps:
- Preheat the oven to 350 degrees F.
- In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries.
- Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking.
- When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting.
- Yummy!
ORANGE BREAD
"This recipe from my grandma is an oldie but a goodie," promises Sue Gronholz from Beaver Dam, Wisconsin. "The peel of an orange (not the juice) provides the sunny flavor in these nut-studded loaves. Slices are especially yummy spread with cream cheese."
Provided by Taste of Home
Time 50m
Yield 3 mini loaves.
Number Of Ingredients 8
Steps:
- Peel orange (save fruit for another use). Place the peel in a small saucepan and cover with water; cook over medium-high heat for 5 minutes. Drain. Cover peel again with water and cook for 3 minutes; drain. Finely chop peel; set aside. , In a bowl, combine flour, sugar, baking powder and salt. Combine egg and milk; stir into dry ingredients just until combined. Fold in nuts and orange peel. Pour batter into three greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 172mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
CINNAMON SWIRL ORANGE BREAD
From Taste of Home. My Aunt has been making this for years. One of her sons requests it for his "Birthday Cake". It is wonderfully fragrant and yummy toasted with butter.
Provided by Engrossed
Categories Yeast Breads
Time 3h30m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast in water.
- In a mixing bowl, combine milk, orange juice, sugar, shortening, peel and salt.
- Add 2 cups flour, yeast mixture and egg; mix well.
- Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
- Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
- Punch dough down and divide in half. Cover and let rest for 10 minutes.
- Roll each half into 15-in. x 7-in. rectangle.
- For filling, combine sugar and cinnamon; sprinkle over rectangle. Sprinkle each with 1 teaspoon water.
- Roll up, jelly-roll style, starting with a short end. Seal edges.
- Place with sealed edge down in two greased 8-in. x 4-in. x 2-in. loaf pans.
- Cover and let rise until doubled, about 1 hour.
- Bake at 350 degrees F for 30-35 minutes or until golden brown.
- Remove from pan and cool on wire racks.
- Combine glaze ingredients; spread over loaves.
ORANGE NUT BREAD
Categories Cake Nut Breakfast Brunch Dessert Bake Kid-Friendly Orange Almond Bon Appétit Kidney Friendly Small Plates
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Lightly butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; dust with flour. Sift flour, baking powder and salt into small bowl. Combine orange concentrate and 1/4 cup water in another small bowl. Using electric mixer, beat sugar and butter in large bowl 1 minute. Beat in eggs 1 at a time. Beat in flour mixture alternately with orange concentrate mixture in 3 additions each. Mix in almonds and orange peel. Transfer batter to prepared pan.
- Bake bread until tester inserted into center comes out clean, about 55 minutes. Cool bread in pan on rack 5 minutes. Turn out onto rack and cool completely. (Can be made 2 days ahead. Wrap in plastic and store at room temperature.)
ORANGE NUT BREAD
Make and share this Orange Nut Bread recipe from Food.com.
Provided by Derf2440
Categories Quick Breads
Time 50m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, sugar, baking powder and salt in a mixing bowl.
- Stir in nuts, raisins and orange peel.
- Combine beaten egg, orange juice and oil.
- Pour into flour mixture.
- Mix only until flour is dampened and fruits and nuts are well distributed.
- Turn into greased 8x4 inch loaf pan.
- Bake in 350 degree oven 40 minutes until cake tester comes out clean.
- Let cool in pan 10 minutes, turn out of pan and cool completely on rack.
- Wrap in waxed paper and store overnight before slicing.
- Diabetic- 1 slice, 1/2 inch thick, 1 starchy choice, 1/2 fats and oils choice.
ORANGE PEEL BREAD
A flavorful quick bread from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Quick Breads
Time 55m
Yield 2 loaves, 16-18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F and grease loaf pans very well.
- Sift dry ingredients together.
- Cream butter and sugar together until thoroughly mixed.
- Add egg and beat until fluffy.
- Add flour alternately with milk to the batter and beat until well-blended.
- Stir in orange peel and pour into prepared pans.
- Bake about 40 minutes or until bread tests done.
ORANGE JUICE BREAD
"Orange juice bread is especially good for breakfast, or spread with butter for aftenoon tea" This recipe is from the "1735 House" in Fernandina Beach, Florida - a cute little bed and breakfast on the beach.
Provided by Babs in Toyland
Categories Breads
Time 1h10m
Yield 1 Loaf, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cream the butter with the sugar in a large bowl.
- Beat the eggs and add to the creamed mixture.
- Sift the flour, baking powder, and salt together.
- Mix the orange juice and milk.
- Add the liquids alternately with the sifted dry ingredients to the creamed mixture, a little at a time, beating well after each addition.
- Stir the lemon and orange zest into the batter.
- Butter a loaf pan 11x4x3 inches.
- Line the bottom of the pan with waxed paper and butter the paper.
- Smooth the batter over the waxed paper and bake in an oven preheated to 325 degrees for 45 minutes, or until the bread springs back lightly when touched in the center.
- Combine the lemon and orange juice with the sugar in a small saucepan.
- Cook over medium heat until the sugar dissolves, stirring constantly.
- Brush the bread with this icing as soon as it is taken from the oven.
- Cool in the pan.
Nutrition Facts : Calories 368.5, Fat 13.3, SaturatedFat 7.9, Cholesterol 84.5, Sodium 141.4, Carbohydrate 59.2, Fiber 0.7, Sugar 40.6, Protein 4.4
SUNSHINE STATE ORANGE BREAD
This pretty glazed loaf is bursting with fresh citrus flavor. Walnuts add a subtle nuttiness and yummy texture to the moist slices. It's one recipe you can serve year after year, and never tire of it. -Mrs. MRS PRISCILLA Gilbert, IND HBR BCH, Florida
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices).
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, orange zest, baking powder and baking soda. In a small bowl, whisk water, orange juice, egg, butter and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts., Transfer to greased 9x5-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine icing ingredients. Drizzle over bread.
Nutrition Facts : Calories 183 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 120mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE NUT BREAD
"This bread is delicious for breakfast or with a salad," notes Helen Luksa of Las Vegas, Nevada. "A friend shared the recipe years ago, and it has withstood the test of time."
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Stir in nuts and orange zest. In a small bowl, beat the eggs, milk, orange juice and butter. Stir into dry ingredients just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 297mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
ORANGE DATE NUT BREAD
Pecans are very plentiful in the South, and this is one of my favorite ways to use them. No other date nut bread I've tried is anywhere near as moist and flavorful as this one. I especially like to bake it for Thanksgiving and Christmas.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 13
Steps:
- For bread, place eggs, butter, sugar, orange pieces and dates in blender or food processor. Cover and process with on/off motions until finely chopped. Remove to a large bowl. , In separate bowl, sift together flour, baking soda and salt; add to orange mixture and mix until well-combined. Stir in pecans. Pour batter into greased 9x5-in. loaf pan. , Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. If bread begins to darken, cover with foil during last few minutes of baking., Meanwhile, for sauce, heat orange juice and sugar until sugar has dissolved. When bread comes out of the oven, poke holes with a toothpick and slowly pour the sauce over top. Let stand for 15 minutes before removing from pan. Cool on a wire rack.
Nutrition Facts : Calories 220 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 249mg sodium, Carbohydrate 37g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
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