Orange Prune Bread Recipes

ORANGE PRUNE BREAD

Steps:

• cover prunes with water and cook until tender.drain and reserve 1/2 cup prune water.
• cool prunes, then dice.
• in a bowl, beat eggs slightly with fork and add oil, sugar, orange peel, extract and reserved prune water and orange juice -- mix well.
• add flour, baking powder, salt, cinnamon.add nuts and diced prunes.
• stir only enough to moisten ingredients.
• grease and flour a 9x5" loaf pan.
• pour batter into pan and bake in 350* oven for 55-60 minutes or until it tests done when wooden pick inserted near the center comes out clean.
• cool in pan 10 minutes.
• remove from pan to rack and cool completely before slicing.

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.

ORANGE BREAD II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 5x9 inch loaf pan with aluminum foil. Lightly grease the foil.
• In a bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter, honey, egg, and orange zest until creamy. Alternately stir the flour mixture and orange juice into the butter mixture. Fold in the pecans, and transfer to the prepared loaf pan.
• Bake in preheated oven until a knife inserted in the center comes out clean, about 55 minutes.

ORANGE BREAD

Steps:

• Peel orange (save fruit for another use). Place the peel in a small saucepan and cover with water; cook over medium-high heat for 5 minutes. Drain. Cover peel again with water and cook for 3 minutes; drain. Finely chop peel; set aside. , In a bowl, combine flour, sugar, baking powder and salt. Combine egg and milk; stir into dry ingredients just until combined. Fold in nuts and orange peel. Pour batter into three greased and floured 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; remove from pans to a wire rack.

LAYERED ORANGE-PRUNE BREAD

Steps:

• Heat oven to 350° F. In a medium bowl, combine 2 1/3 cups flour, sugar, baking powder and salt set aside. In a small bowl, combine prunes, 2 tablespoons flour, cinnamon and cloves toss together and set aside. In a large bowl, beat egg add orange rind and juice, milk, butter or margarine and vanilla. Mix well. Stir flour mixture into egg mixture and blend well. Place half the batter in the medium bowl set aside. To remaining batter, add molasses and baking soda mix well. Fold in prune mixture and blend thoroughly. Spoon dark and light batters alternately into a greased and floured 9 x 5 x 3-inch loaf pan. Cut through batter several times with a spatula to marble layers smooth top with spatula. Let stand 10 minutes. Bake for 50 to 60 minutes or until tests done. Cool in pan for 10 minutes remove from pan and cool on a wire rack. When cool, wrap in foil and refrigerate. Slice and serve the following day.Note: Letting the batter set for 10 minutes before baking allows the baking soda to start working.

QUICK PRUNE BREAD

Steps:

• Preheat oven to 350 F.
• Sift flour; measure; add baking powder, soda, cinnamon, salt and sugar; sift again, add whole wheat flour and mix thoroughly.
• Combine egg, sour milk or buttermilk, prunes, prune juice and melted shortening or butter; pour into flour mixture and stir just enough to moisten the dry ingredients.
• Do not beat.
• Turn into a greased loaf pan (about 9-1/2"x5-1/2") and bake for about an hour, until a knife comes out clean when inserted in the middle.
• *Note on stewing prunes: Wash prunes and place in a saucepan with several lemon or orange slices; cover with cold water.
• Bring to a boil and boil briskly for 45 minutes to 1 hour.
• Sweeten to taste by adding up to 1/4 cup of sugar for every 1 cup of prunes in the last 5 minutes of cooking.

ORANGE QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, stir together baking mix, sugar and orange zest. Add orange juice, egg and vegetable oil; stir to combine. Fold in almonds and raisins. Pour batter into prepared pan.
• Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

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.