GLAZED ORANGE JUICE BREAD
"Orange juice bread is especially good for breakfast, or spread with thick butter for afternoon tea."
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup orange juice (or tangerine juice)
1/4 cup milk
Zest of 1 lemon (thin outer skin, grated)
Zest of 1 orange (thin outer skin, grated)
FOR THE GLAZE:
1 tablespoon lemon juice
1 tablespoon orange juice
1/3 cup sugar
Preheat oven to 325 degrees F. Butter a loaf pan 11x4x3-inches. Line the bottom of the pan with waxed paper.
Cream the butter with 1 1/4 cups sugar in a large bowl. Beat the eggs and add to the creamed mixture. Set aside.
Sift the flour, baking powder, and salt together; set aside.
Mix 1/4 cup orange juice and milk. Add the liquid mixture alternately with the sifted dry ingredients to the creamed mixture, a little at a time, beating well after each addition. Stir the lemon and orange zest into the batter. Place in prepared pan.
Bake at 325 degrees F for 45 minutes, or until the bread springs back lightly when touched in the center.
MEANWHILE, TO PREPARE THE GLAZE:
Combine the lemon juice and 1 tablespoon orange juice with 1/3 cup sugar in a small saucepan. Cook over medium heat until the sugar dissolves, stirring constantly.
Brush the bread with the glaze as soon as it is taken from the oven. Cool in the pan.
From: SueA - 07-22-97
"Orange juice bread is especially good for breakfast, or spread with thick butter for afternoon tea."
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup orange juice (or tangerine juice)
1/4 cup milk
Zest of 1 lemon (thin outer skin, grated)
Zest of 1 orange (thin outer skin, grated)
FOR THE GLAZE:
1 tablespoon lemon juice
1 tablespoon orange juice
1/3 cup sugar
Preheat oven to 325 degrees F. Butter a loaf pan 11x4x3-inches. Line the bottom of the pan with waxed paper.
Cream the butter with 1 1/4 cups sugar in a large bowl. Beat the eggs and add to the creamed mixture. Set aside.
Sift the flour, baking powder, and salt together; set aside.
Mix 1/4 cup orange juice and milk. Add the liquid mixture alternately with the sifted dry ingredients to the creamed mixture, a little at a time, beating well after each addition. Stir the lemon and orange zest into the batter. Place in prepared pan.
Bake at 325 degrees F for 45 minutes, or until the bread springs back lightly when touched in the center.
MEANWHILE, TO PREPARE THE GLAZE:
Combine the lemon juice and 1 tablespoon orange juice with 1/3 cup sugar in a small saucepan. Cook over medium heat until the sugar dissolves, stirring constantly.
Brush the bread with the glaze as soon as it is taken from the oven. Cool in the pan.
From: SueA - 07-22-97
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Muffins, Quick Breads
Breads - Muffins, Quick Breads
- Sweet Irish Cream Bread (using date bread mix)
- Yankee Johnny Cake (Arm & Hammer Baking Soda, 1949)
- Mincemeat Nut Bread (using nut bread mix) (1970's)
- Kellogg's All-Bran Streusel Muffins
- Banana Banana Bread
- PB and Banana Buttermilk Bread
- High-Protein Muffins (using bran flakes, whole wheat flour, wheat germ, and soy flour)
- Snow Muffins (1930's)
- Wild Blueberry Buttermilk Cinnamon Muffins with Cinnamon-Sugar Topping
- Pecan-Oat Muffins (using whole wheat flour, buttermilk, and maple syrup)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute