Orange Nut Bread With Orange Cream Spread Recipes

ORANGE NUT BREAD & CREAM CHEESE SPREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. , Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with orange juice. Fold in walnuts., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a small bowl, beat the cream cheese, orange juice, confectioners' sugar and orange zest until well blended. Chill until serving. Serve with bread.

ORANGE CREAM CHEESE SPREAD

Steps:

• In a bowl, beat all ingredients until smooth. Store in the refrigerator.

ORANGE CREAM CHEESE SPREAD

Steps:

• In small bowl, mix all ingredients well.
• Refrigerate at least 1 hour before serving.

ORANGE NUT BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Stir in nuts and orange zest. In a small bowl, beat the eggs, milk, orange juice and butter. Stir into dry ingredients just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

ORANGE NUT BREAD

Steps:

• Combine flour, sugar, baking powder and salt in a mixing bowl.
• Stir in nuts, raisins and orange peel.
• Combine beaten egg, orange juice and oil.
• Pour into flour mixture.
• Mix only until flour is dampened and fruits and nuts are well distributed.
• Turn into greased 8x4 inch loaf pan.
• Bake in 350 degree oven 40 minutes until cake tester comes out clean.
• Let cool in pan 10 minutes, turn out of pan and cool completely on rack.
• Wrap in waxed paper and store overnight before slicing.
• Diabetic- 1 slice, 1/2 inch thick, 1 starchy choice, 1/2 fats and oils choice.

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.

BILL KNAPP'S ORANGE NUT BREAD

Steps:

• Preheat oven to 350°F.
• Grease an 8 1/2-by-4 1/2-inch loaf pan.
• Sift dry ingredients together.
• Melt butter in boiling water.
• Add orange rind, orange juice, sugar,
• vanilla and beaten egg and blend.
• Sift dry ingredients over orange mixture. Add nuts.
• Stir just until flour is damp.
• Batter will be lumpy.
• Pour into prepared pan.
• Bake for 1 hour.

ORANGE NUT BREAD

Steps:

• Preheat oven to 350°F. Lightly butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; dust with flour. Sift flour, baking powder and salt into small bowl. Combine orange concentrate and 1/4 cup water in another small bowl. Using electric mixer, beat sugar and butter in large bowl 1 minute. Beat in eggs 1 at a time. Beat in flour mixture alternately with orange concentrate mixture in 3 additions each. Mix in almonds and orange peel. Transfer batter to prepared pan.
• Bake bread until tester inserted into center comes out clean, about 55 minutes. Cool bread in pan on rack 5 minutes. Turn out onto rack and cool completely. (Can be made 2 days ahead. Wrap in plastic and store at room temperature.)

ORANGE NUT BREAD

Steps:

• 1. Heat oven to 350 degrees. Grease and flour loaf pan. 9x5x3 inches. Beat baking mix, sugar, eggs, orange peel and orange juice in large mixer bowl on low speed, scraping bowl constantly for one minute. Beat on medium speed, scraping bowl occasionally for 3 minutes. Stir in nuts. Spread in pan. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pan. Cool completely. Spread with Orange Glaze.
• 2. ORANGE GLAZE; Mix 1 cup of confectioner's sugar, 1/4 cup of butter or margarine, melted, 1 Tbs. each of grated orange peel and orange juice. Stir in additional orange juice if necessary. Pour over top of loaf.

CRANBERRY ORANGE QUICK BREAD WITH CREAMY ORANGE SPREAD

Steps:

• Combine the flour, sugar, baking powder, salt, and soda.
• Mix together the juice and melted butter. Combine with the dry mixture. Stir until just moistened.
• Fold in cranberries and zest.
• Pour into greased and floured 9 x 5 inch loaf pan or a Bundt Pan. Bake 350 Degrees F. for 1 hour and 10 minutes, or until wooden pick inserted comes out clean. Cool 5 minutes, remove from pan.
• For the Creamy Orange Spread:.
• Combine the orange marmalade and the cream cheese (store in the refrigerator).
• Serve warm slices of the bread with dollops of the creamy spread.

ORANGE NUT BREAD WITH ORANGE CREAM SPREAD

Steps:

• I wash the navel orange and set aside to dry.
• remove both ends.
• toast the pecans on a flat sheet in oven for 5 minutes in 350* oven.
• grease 3 6x3 1/2" loaf pans.set aside.
• in a medium mixing bowl, sift flour, salt, baking powder and baking soda -- set aside.
• In a large mixing bowl, cream sugar,and butter,.beat in eggs, one at a time.stir in the orange juice with pulp and water, alternately with flour mixture.combine well.
• add the extracts and pecans and pour into prepared loaf pans --
• bake in a 350* oven to 40-45 minutes.
• remove from pans after 5 minutes and wrap.
• chill well before serving.
• makes 3 small loaves.
• to prepare the ORANGE CREAM CHEESE SPREAD:.
• in a food processor with steel blade in place, combine the cream cheese, powdered sugar and orange.
• process to a thick spread --
• refrigerate for at least several hours to blend the flavors.
• spread lightly on sliced orange nut bread.