Orange Nut Bread With Orange Cream Spread Food

ORANGE CREAM CHEESE BREAD

Steps:

• 1. Combine cream cheese and shortening, creaming well.
• 2. Gradually add sugar, beating until light and fluffy.
• 3. Add eggs, beating well after each addition.
• 4. Combine flour, baking powder, and salt.
• 5. Add flour mixture to creamed mixture alternately with milk.
• 6. Alternate milk and flour mixture ending with flour mixture. Mix well after each addition.
• 7. Stir in walnuts and orange peel.
• 8. Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
• 9. Bake at 375 degrees F for about 55 minutes or until a wooden toothpick inserted into the center comes out clean.
• 10. Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves.
• 11. Remove to wire rack to finish cooling.

ORANGE NUT BREAD

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 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.

CRANBERRY ORANGE QUICK BREAD WITH CREAMY ORANGE SPREAD

Steps:

• Combine the flour, sugar, baking powder, salt, and soda.
• Mix together the juice and melted butter. Combine with the dry mixture. Stir until just moistened.
• Fold in cranberries and zest.
• Pour into greased and floured 9 x 5 inch loaf pan or a Bundt Pan. Bake 350 Degrees F. for 1 hour and 10 minutes, or until wooden pick inserted comes out clean. Cool 5 minutes, remove from pan.
• For the Creamy Orange Spread:.
• Combine the orange marmalade and the cream cheese (store in the refrigerator).
• Serve warm slices of the bread with dollops of the creamy spread.

ORANGE PECAN TOPPED CREAM CHEESE BANANA NUT BREAD

Steps:

• Place 1 cup of the pecans in a single layer in a shallow pan.
• Bake at 350 degrees for 10-15 minutes or until toasted.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy.
• Add eggs, 1 at a time beating just until blended after each addition.
• Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended.
• Stir in bananas, pecans, and vanilla.
• Spoon batter into 2 greased and floured 8 by 4 inch loaf pans. Sprinkle remaining 1 cup of pecans evenly over batter in the pans.
• Bake at 350 degrees for 1 hour or until a long wooden pick inserted in the center comes out clean and sides pull away from the pan, shielding with aluminum foil during the last 15 minutes to prevent excessive browning, if necessary.
• Meanwhile, stir together powdered sugar, orange rind, and orange juice until blended.
• Cool bread in pans on wire racks for 10 minutes. Remove bread from pans to wire racks.
• Drizzle orange icing evenly over warm bread and cool for 30 minutes on wire racks.

ORANGE NUT BREAD

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.

ORANGE CREAM CHEESE SPREAD

Steps:

• In small bowl, mix all ingredients well.
• Refrigerate at least 1 hour before serving.

ORANGE BREAD

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.

CRANBERRY-ORANGE NUT BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9X5 inch loaf pan.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a medium sized bowl, combine the orange juice, zest, buttermilk, egg and vegetable oil.
• Add the wet ingredients to the dry ingredients and mix until combined. Stir in the cranberries and nuts, then pour batter into loaf pan. Bake for 55 to 65 minutes, or until tester inserted in the center of the loaf comes out clean and the bread starts to pull away from the edges of teh pan. Remove it from the oven and let cool for 15 minute, then turn it out of the pan to cool completely on a rack.
• The loaf will slice better if wrapped when cooled and left to rest overnight before serving.

ORANGE NUT BREAD

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 WITH ORANGE CREAM SPREAD

Steps:

• I wash the navel orange and set aside to dry.
• remove both ends.
• toast the pecans on a flat sheet in oven for 5 minutes in 350* oven.
• grease 3 6x3 1/2" loaf pans.set aside.
• in a medium mixing bowl, sift flour, salt, baking powder and baking soda -- set aside.
• In a large mixing bowl, cream sugar,and butter,.beat in eggs, one at a time.stir in the orange juice with pulp and water, alternately with flour mixture.combine well.
• add the extracts and pecans and pour into prepared loaf pans --
• bake in a 350* oven to 40-45 minutes.
• remove from pans after 5 minutes and wrap.
• chill well before serving.
• makes 3 small loaves.
• to prepare the ORANGE CREAM CHEESE SPREAD:.
• in a food processor with steel blade in place, combine the cream cheese, powdered sugar and orange.
• process to a thick spread --
• refrigerate for at least several hours to blend the flavors.
• spread lightly on sliced orange nut bread.