Fresh Orange Oatmeal Bread Recipes

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 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 OATMEAL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
• In a large bowl, cream the butter or margarine with the white sugar and the brown sugar. Beat in the egg, then the orange juice, vanilla, and grated orange rind.
• In another bowl, stir together the flour, oats, salt, ginger, and baking powder. Beat into the orange mixture and then stir in the nuts. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until cake tests done. Transfer to a cooling rack and allow cake to cool. Makes 10 to 16 servings.

FRESH ORANGE-OATMEAL BREAD

Steps:

• In a bowl, combine the oats and buttermilk; cover and refrigerate for 1 hour.
• Meanwhile, grate the zest from the oranges and reserve.
• With a small sharp knife, cut off the remaining outer white membranes.
• Cut or pull apart the oranges into sections and coarsely chop, taking care not to lose too much of the juice.
• Place the chopped sections in a small bowl and add the zest and orange liqueur; set aside at room temperature to macerate as you continue.
• While the fruit macerates, make the streusel: combine the brown sugar and flour in a small bowl; work in the cold pieces of butter with your fingers, a fork, or a pastry blender until coarse crumbs are formed.
• This can also be done with an electric mixer or food processor, if desired; set aside.
• Preheat the oven to 350°; grease eight 4 x 2 1/2 inch mini-loaf pans or spray them with cooking spray.
• Add the sugars, oil, and eggs to the cold oat-buttermilk mixture; beat with a whisk until combined.
• Stir in the macerated oranges and all the juices.
• In a mixing bowl, combine the flour, baking powder, baking soda, and salt; add the wet ingredients and stir with a large spatula just until combined; the batter will be lumpy.
• Scrape batter into the prepared pans until just level with the top of the pan.
• Sprinkle each loaf with a few tablespoons of the streusel.
• Bake in the center of the oven for about 30-35 minutes.
• When done, the tops of the loaves will be firm to the touch, the loaves will pull away from the sides of the pans, and a cake tester will come out clean.
• Let the loaves stand in the pans for 5 minutes at room temperature before turning them out of the pans onto a rack, then turning them right side up to cool.
• Slice and serve.

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.

RAISIN ORANGE BREAD

Steps:

• In a bowl, combine 2 cups flour, sugar, orange zest, yeast, salt and ginger. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in raisins. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead for 1 minute. Cover and let rest 15 minutes. Divide in half. Roll each portion into a 9x7-in. oval; fold in half lengthwise. Pinch edges to seal. Place in two greased 8x4-in. loaf pans. With a sharp knife, make three 1/4-in.-deep diagonal slashes across top of each loaf. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 45-50 minutes or until golden brown. Cover loosely with foil after 20 minutes to prevent over browning. Remove from pans to wire racks to cool. For glaze, combine the sugar, orange juice and butter until smooth. Stir in walnuts. Spread over loaves.

ORANGE OATMEAL

Steps:

• In a small saucepan, bring the water, orange juice and salt to a boil. Stir in oats and cook for 1 minute or until oatmeal reaches desired consistency. Stir in orange zest. Serve with brown sugar.