Orange Nut Loaf Food

FANTASTIC ORANGE LOAF

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 LOAF

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.

DATE NUT SPICE BREAD

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
• Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
• Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
• Slice the bread and serve with the orange cream cheese on the side for spreading.

CRANBERRY ORANGE LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
• In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
• Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

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 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 NUT LOAF

Steps:

• Preheat oven to 350 degrees. Grease the bottom and halfway up the sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine flour, sugar, baking powder, and salt; set aside.
• In a large bowl combine egg, milk, orange peel, orange juice, and melted butter. Add flour mixture to egg mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
• Bake in a 350 degree oven for 50-60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool loaf in pan on a wire rack for about 10 minutes. Remove from pan and cool completely on a wire rack. Wrap in plastic wrap and store overnight before slicing.

CRANBERRY ORANGE NUT LOAF

Steps:

• Preheat oven to 350F Spray or butter 9x5 loaf pan.
• In a large bowl, combine flour, oat bran, brown sugar, baking powder and soda, cinnamon and salt. Make sure you get all of the lumps out of the brown sugar. Stir in cranberries and nuts.
• In a medium bowl whisk together yogurt, oil, eggs, orange juice concentrate, and orange zest. Stir in carrots, and zucchini. Add wet ingredients and mix just until dry ingredients are moistened.
• Spoon batter into prepared pan and smooth top. Bake on middle oven rack for 45-50 minute, or until loaf is lightly browned and a toothpick inserted uin centre of loaf comes out clean.
• Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack. Cover with plastic wrap and store at room temperature or in fridge.

ORANGE DATE NUT BREAD

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.

ORANGE NUT BREAD & CREAM CHEESE SPREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. , Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with orange juice. Fold in walnuts., Transfer to three greased 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 before removing from pans to wire racks., In a small bowl, beat the cream cheese, orange juice, confectioners' sugar and orange zest until well blended. Chill until serving. Serve with bread.

ORANGE BANANA NUT BREAD

Steps:

• In a bowl, combine the sugar, oil and eggs; mix well. Stir in bananas and orange juice. Combine the dry ingredients; add to banana mixture, beating just until moistened. Stir in walnuts. Pour into 2 greased 8x4-in. loaf pans. , Bake at 325° until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Freeze option: Securely wrap cooled loaves in foil; freeze. To use, thaw at room temperature.

EASY MOIST ORANGE LOAF

Steps:

• Preheat oven to 350 degrees.
• In large mixing bowl, mix together eggs, vanilla, sour cream, grated orange peel, and orange juice.
• Stir in sugar and baking soda.
• Stir in flour and mix until most lumps are out. You can mix by hand or with a beater.
• Grease a small loaf pan with cooking spray.
• Pour batter into greased loaf pan.
• Bake at 350 for 38-42 minutes or until a knife in the center comes out clean.
• Let cool and slice, or first top with a cream cheese cake frosting.

ORANGE DATE BREAD

Steps:

• In a bowl, cream butter and sugar. Add eggs; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in walnuts, dates and orange zest. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until done. Combine glaze ingredients; spoon half over hot bread. Cool for 10 minutes. Remove from pans; spoon remaining glaze over bread.

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.)