Orangeloaf Recipes

ORANGE LOAF

Steps:

• Preheat oven to 350 degrees F.
• Spray two loaf pans with non stick cooking spray. I prefer to line mine with foil first.
• In a mixer, combine butter, Greek yogurt and sugar until light and fluffy, approximately 2-3 minutes. Add in eggs, one at a time, mixing on low after each egg. Add in orange zest and stir to combine.
• In a separate bowl, combine flour, baking powder, baking soda and salt.
• Add half of the dry mixture to the butter and sugar mixture, and stir until just combined. Add orange juice, vanilla and 1/2 of the buttermilk to the mixture and stir until just combined. Add the remaining dry mixture, stirring until just combined, followed by the remaining buttermilk, stirring until just combined.
• Divide the batter between both loaf pans. Place in the oven and bake for 45 minutes to one hour or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool.
• If desired you can make a glaze of 3 cups powdered sugar and 3-5 tablespoons orange juice to drizzle over the top of your loaves. Just mix the two together in a bowl until you get the consistency t you want. More liquid to make it thinner, more powdered sugar to make it thicker. I like to add a few drops of vanilla and a sprinkle of salt to give the flavor a bit more depth. It works best to pour the glaze on while the bread is still warm, but out of the pan (otherwise you can end up with your bread a bit stuck in the pan).

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.

EASY MOIST ORANGE LOAF

Steps:

• Preheat oven to 350 degrees.
• In large mixing bowl, mix together eggs, vanilla, sour cream, grated orange peel, and orange juice.
• Stir in sugar and baking soda.
• Stir in flour and mix until most lumps are out. You can mix by hand or with a beater.
• Grease a small loaf pan with cooking spray.
• Pour batter into greased loaf pan.
• Bake at 350 for 38-42 minutes or until a knife in the center comes out clean.
• Let cool and slice, or first top with a cream cheese cake frosting.

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 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.

OLIVE LOAF

Steps:

• Preheat the oven to 375 degrees F.
• Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside.
• Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.
• Whisk together the eggs, olive oil, milk, honey and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean.
• Remove the loaf from the pan and allow to cool on a rack before serving.
• Tapenade:
• 1/2 pound pitted mixed olives
• 2 anchovy fillets, rinsed
• 1 small clove garlic, minced
• 2 tablespoons capers
• 2 to 3 fresh basil leaves
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
• Yield: approximately 1 to 1 1/2 cups

ORANGE LOAF CAKE

Steps:

• In a large bowl, combine the dry ingredients. Add oil and orange juice; beat until smooth. In another bowl, beat egg whites until stiff peaks form. Fold into orange juice mixture. Coat a 9x5-in. loaf pan with cooking spray; dust with flour. Pour batter into pan. , Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Dust with confectioners' sugar.