Orange Bread Recipe - Cooking Index
1/4 cup | 49g / 1.7oz | Unsalted butter - at room temperature |
1/4 cup | 49g / 1.7oz | Sugar |
1/4 cup | 40g / 1.4oz | Brown sugar - packed |
2 cups | 396g / 13oz | Eggs (large) |
1/2 cup | 118ml | Orange juice |
1/2 teaspoon | 2.5ml | Vanilla |
2 tablespoons | 30ml | Grated orange zest |
2 cups | 125g / 4.4oz | All-purpose flour |
2 teaspoons | 10ml | Baking powder |
1/2 teaspoon | 2.5ml | Salt |
Confectioners' sugar - for serving | ||
Cranberry Butter - see * Note |
* Note: See the "Cranberry Butter" recipe which is included in this collection.
Preheat the oven to 350 degrees. 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.
This recipe yields one 10-inch bundt bread.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6223 broadcast 03-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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