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.
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.
GRANDMOTHER'S FAMOUS CRANBERRY BREAD
Make and share this Grandmother's Famous Cranberry Bread recipe from Food.com.
Provided by Sackville
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
- Cut in butter until mixture is crumbly.
- Add egg, orange peel and orange juice all at once.
- Stir just until mixture is evenly moist.
- Fold in raisins and cranberries.
- Spoon into a greased 9 x 5 x 3 inch loaf pan.
- Bake at 350 F for 1 hour and 10 minutes or until a toothpick inserted into the centre comes out clean.
- Remove from pan and cool on a wire rack.
- If you like, you can substitute cranberries for the raisins to have an all cranberry bread.
GRANDMA VANDOREN'S WHITE BREAD
What Grandma used to make! Our family's favorite. The recipe was never written down (that I know of) until she shared it with me when she was in her 90's.
Provided by Marilyn VanDoren Sim
Categories Bread Yeast Bread Recipes White Bread Recipes
Yield 36
Number Of Ingredients 6
Steps:
- In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
- Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
- Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.
Nutrition Facts : Calories 137.1 calories, Carbohydrate 25.2 g, Fat 2.1 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 195.5 mg, Sugar 2.9 g
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