Orange Quick Bread Food

CRANBERRY ORANGE QUICKBREAD

Steps:

• Preheat the oven to 350 degrees F.
• In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries.
• Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking.
• When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting.
• Yummy!

ORANGE BREAD

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.

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 QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, stir together baking mix, sugar and orange zest. Add orange juice, egg and vegetable oil; stir to combine. Fold in almonds and raisins. Pour batter into prepared pan.
• Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

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.

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.

WHOLE WHEAT ORANGE QUICK BREAD

Steps:

• Combine all ingredients in large mixing bowl.
• Stir until dry particles are moistened, about 75 strokes.
• Pour batter into greased bread pan.
• Sprinkle with topping.
• Bake at 350 degrees for 60-65 minutes until toothpick inserted in center comes out clean.
• Not recommended for use with self-rising flour.

EASY ORANGE QUICK BREAD WITH SPICED CREAM CHEESE FROSTING

Steps:

• Heat oven to 350ºF.
• Beat cake mix, sour cream, orange zest and juice in large bowl with mixer until blended. (Batter will be thick.)
• Spoon into 3 greased and floured mini loaf pans.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove bread loaves from pans to wire rack; cool completely.
• Beat cream cheese and spice in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition; spread onto tops of bread loaves.
• Sprinkle with nuts.

ORANGE-RASPBERRY QUICK BREAD RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl stir together flour, sugar, baking powder and orange zest.
• In a separate bowl, combine oil, eggs, and orange juice.
• Add to flour mixture. Stir until combined.
• Spoon batter into 2 greased 8½ x 4½ inch loaf pans. Divide jam between loaves. Gently swirl into batter using a butter knife.
• Bake for 45-55 minutes or until a wooden pick inserted in the center comes out clean.
• Remove from oven and let cool for 10 minutes before removing from baking pan.

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.