Orange Potato Bread Food

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.

ROASTED SWEET POTATO QUICK BREAD

Steps:

• Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.
• Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.
• Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.
• Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.
• Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.

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.

SWEET POTATO BREAD WITH CINNAMON-RUM-ORANGE GLAZE

Steps:

• Position oven rack in the center of oven; preheat oven to 350 degrees; butter and flour a 10-inch Bundt pan.
• In the bowl of an electric mixer fitted with the paddle attachment on low speed; mash the sweet potatoes until smooth (this will make about 2 cups).
• Add in the sugar and oil; mix to combine.
• Add in the eggs, one at a time, mixing well after each addition; scrape down the sides of the bowl.
• In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
• Add the flour mixture into the sweet potato mixture in three batches, mixing well after each addition; scrape down sides of bowl; do not overmix; stir in pecans.
• Pour batter into prepared pan; spin the pan to level the batter.
• Bake for about 1 hour and 10 minutes or until a wooden pick comes out clean.
• Remove to a wire rack to cool for 20 minutes before inverting onto the rack for glazing.
• Make the glaze: combine the orange juice, rum, sugar, and cinnamon sticks in a small saucepan.
• Bring to a simmer over low heat and reduce by half.
• Remove from heat and set aside to cool slightly before glazing.
• Using a pastry brush, brush the glaze generously over the still-warm bread; wait 10 minutes and glaze again.
• Serve at room temperature.