Orange Juice Bread Recipes

ORANGE JUICE BREAD

Steps:

• Preheat oven to 325°.
• In a large bowl, cream together the butter and sugar.
• Add the beaten eggs and mix well.
• In a separate bowl, mix the flour, baking powder and salt.
• Add the flour mixture to the butter/sugar mixture and mix until combined. Add in the orange juice and the milk, mixing just until combined. Stir in the lemon and orange zest.
• Pour the batter into a greased 9X5" pan and bake for about 50-55 minutes, until a toothpick inserted in center of loaf comes out clean. Let cool in the pan for about 15-20 minutes before removing and transferring to a wire rack to cool completely. Once cooled, drizzle the glaze on top.

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 JUICE BREAD

Steps:

• Cream the butter with the sugar in a large bowl.
• Beat the eggs and add to the creamed mixture.
• Sift the flour, baking powder, and salt together.
• Mix the orange juice and milk.
• Add the liquids alternately with the sifted dry ingredients to the creamed mixture, a little at a time, beating well after each addition.
• Stir the lemon and orange zest into the batter.
• Butter a loaf pan 11x4x3 inches.
• Line the bottom of the pan with waxed paper and butter the paper.
• Smooth the batter over the waxed paper and bake in an oven preheated to 325 degrees for 45 minutes, or until the bread springs back lightly when touched in the center.
• Combine the lemon and orange juice with the sugar in a small saucepan.
• Cook over medium heat until the sugar dissolves, stirring constantly.
• Brush the bread with this icing as soon as it is taken from the oven.
• Cool in the pan.

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.

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.

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.