Glazed Orange Bread Healthier Recipes

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.

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.

GLAZED ORANGE BREAD (HEALTHIER!)

Steps:

• TO MAKE THE BREAD: Preheat oven to 350*. Coat a 9x5" loaf pan with nonstick spray.
• In a large bowl, stir together the unbleached or all-purpose flour, sugar, whole wheat flour, orange peel, baking powder, and baking soda. Make a well in the center of teh flour mixture.
• In a medium bowl, whisk together the sour cream, applesauce, orange juice, and egg whites. Scrape into the well in the flour mixture and stir just until moistened.
• Scrape the batter into the prepared pan. Bake for 55-60 minutes, or until the bread begins to pull away from the sides of the pan. Allow the bread to cool in the pan for 10 minutes. Remove from the pan and set on a rack.
• TO MAKE THE GLAZE: In a small bowl, stir together the orange juice and powdered sugar until smooth. Drizzle a thin layer of the glaze on the bread while it is still warm. When the galze is dry, add another layer. Repeat until all the glaze is used. Let the bread cool completely before serving.