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Orange Bread

Courses: Breads
Serves: 1 people

Recipe Ingredients

1/4 cup 49g / 1.7ozUnsalted butter - at room temperature
1/4 cup 49g / 1.7ozSugar
1/4 cup 40g / 1.4ozBrown sugar - packed
2 cups 396g / 13ozEggs (large)
1/2 cup 118mlOrange juice
1/2 teaspoon 2.5mlVanilla
2 tablespoons 30mlGrated orange zest
2 cups 125g / 4.4ozAll-purpose flour
2 teaspoons 10mlBaking powder
1/2 teaspoon 2.5mlSalt
  Confectioners' sugar - for serving
  Cranberry Butter - see * Note

Recipe Instructions

* 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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