**Indulge in the Sweet and Tangy Delights of Orange Bread: A Culinary Journey Through Variations**
From classic to unique, the world of orange bread offers a tantalizing array of flavors and textures to satisfy every palate. This article presents a diverse collection of orange bread recipes that cater to different preferences and dietary needs. Discover the timeless charm of traditional orange bread, where the vibrant citrus notes of orange zest and juice blend harmoniously with warm spices and moist crumb. Delight in the creative twists of recipes like orange cranberry bread, where the tartness of cranberries adds a delightful contrast to the sweetness of oranges. For those seeking a healthier alternative, gluten-free orange bread and vegan orange bread provide equally delectable options without compromising on taste. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making them ideal for breakfast, brunch, or as a sweet treat anytime of the day. Embark on this culinary journey to explore the diverse world of orange bread and discover your new favorite recipe.
ORANGE BREAD
Quick and easy orange bread with fresh grated orange zest, golden raisins, and an optional orange lemon glaze.
Provided by Elise Bauer
Categories Baking Orange Quick Bread
Time 1h5m
Number Of Ingredients 16
Steps:
- Preheat oven and prepare loaf pan: Preheat oven to 350°F. Butter a 4x8-inch loaf pan. To make it easier to remove the loaf from the pan, you may want to lay down a wide strip of parchment paper , along the length of the bottom of the loaf pan, and up the narrow sides. Butter this as well.
- Beat butter, sugar, eggs, zest: Beat the butter until fluffy, about 2 minutes on high in an electric mixer. Add the sugar and beat for an additional 2 minutes. Add the eggs, one at a time, beating until completely incorporated after each addition. Beat in the orange zest.
- Whisk together dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
- Add yogurt and dry ingredients to butter sugar mixture: Add the yogurt and dry ingredients by thirds, starting with the yogurt, alternating the additions. Beat only until just incorporated. Mix in the golden raisins.
- Pour batter into loaf pans and bake: Immediately pour batter into prepared loaf pan. Place in middle rack of 350°F oven. Bake for 45-50 minutes*, until a skewer inserted into the center comes out clean.
- Cool: Cool on a rack in the pan for 5 minutes. Then remove the loaf from the pan and cool for another 10 to 15 minutes.
- Prepare glaze: While loaf is cooling, prepare optional glaze if using. Whisk together the lemon juice, orange juice, and powdered sugar until smooth and there are no lumps. Place loaf on a serving plate. Use a toothpick or skinny skewer to poke holes in the top of the loaf and drizzle the glaze over the loaf. *If you are using a 5x9 loaf pan, the loaf will be done earlier. Check at 40 minutes. You can use this recipe for muffins, in which case the cooking time should be 20-25 minutes.
Nutrition Facts : Calories 256 kcal, Carbohydrate 42 g, Cholesterol 55 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, Sodium 307 mg, Sugar 21 g, Fat 8 g, ServingSize Makes one loaf, UnsaturatedFat 0 g
ORANGE BREAD
this is a good one
Provided by Patsy Fowler
Categories Sweet Breads
Time 25m
Number Of Ingredients 10
Steps:
- 1. Dissolve the box of jello in the boiling water and cool. I let it sit for about 10 minutes then put into the fridge for 10 minutes.
- 2. Beat first 6 ingredients together for 3 minutes until blended well. Pour into 2 greased and floured loaf pans.
- 3. Bake at 350 for 20-30 minutes until a toothpick inserted in the middle comes out clean. While still warm drizzle the glaze over the top. Refrigerate bread once it is cool.
ORANGE BREAD
Steps:
- Preheat the oven to 350 degrees F. In a large mixing bowl, cream the butter and both sugars together with an electric mixer. Beat in the eggs, one at a time, then mix in the orange juice, vanilla, and orange zest. Add the flour, baking powder, salt, orange zest, and vanilla and mix together well. Generously butter and flour a 10 inch bundt pan and scoop the batter into it, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away from the pan and the center of the loaf springs back. Cool the pan on a rack for 10 minutes, then turn out onto a round platter. Sprinkle a little confectioners sugar over the top of the bread and serve warm or at room temperature, accompanied by small pots of cranberry butter.
ORANGE BREAD II (BREAD MACHINE)
From the cookbook Big Book of Bread Machine Recipes. I added the optional raisins and nuts. We like this bread used for French toast. Try a freshly baked slice with wildflower honey!
Provided by COOKGIRl
Categories Yeast Breads
Time 10m
Yield 1 1.5 pound loaf
Number Of Ingredients 12
Steps:
- Place all ingredients except for raisins and nuts into the bread pan according to bread machine manufacturer's instructions.
- Add raisins and nuts if using at the fruit/nut beep cycle.
- Keep leftover baked bread refrigerated.
Nutrition Facts : Calories 1943, Fat 32.2, SaturatedFat 16.8, Cholesterol 272.6, Sodium 1409.8, Carbohydrate 359.2, Fiber 12, Sugar 67.3, Protein 48.2
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.
Tips:
- To ensure moist and flavorful orange bread, use freshly squeezed orange juice and zest.
- Do not overmix the batter. Overmixing can result in a tough, dense loaf of bread.
- For a crispy crust, brush the top of the loaf with melted butter before baking.
- To store orange bread, wrap it tightly in plastic wrap and place it in an airtight container. It will stay fresh for up to 3 days at room temperature, or up to 1 week in the refrigerator.
- Orange bread can also be frozen for up to 3 months. To freeze, wrap the loaf tightly in plastic wrap and then aluminum foil. Place the wrapped loaf in a freezer bag and freeze for up to 3 months.
Conclusion:
Orange bread is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. With its bright citrus flavor and moist texture, orange bread is sure to be a hit with everyone who tries it. Whether you are looking for a simple recipe for a quick snack or a special dessert to serve at a party, orange bread is a great choice. So next time you have some oranges on hand, give this recipe a try!
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