Orange Juice Bread

""Orange juice bread is especially good for breakfast, or spread with butter for aftenoon tea" This recipe is from the "1735 House" in Fernandina Beach, Florida - a cute little bed and breakfast on the beach."
 
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photo by Joyce S. photo by Joyce S.
photo by Joyce S.
photo by Joyce S. photo by Joyce S.
Ready In:
1hr 10mins
Ingredients:
13
Yields:
1 Loaf
Serves:
8-10
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ingredients

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directions

  • Cream the butter with the sugar in a large bowl.
  • Beat the eggs and add to the creamed mixture.
  • Sift the flour, baking powder, and salt together.
  • Mix the orange juice and milk.
  • Add the liquids 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.
  • Butter a loaf pan 11x4x3 inches.
  • Line the bottom of the pan with waxed paper and butter the paper.
  • Smooth the batter over the waxed paper and bake in an oven preheated to 325 degrees for 45 minutes, or until the bread springs back lightly when touched in the center.
  • Combine the lemon and orange juice with the sugar in a small saucepan.
  • Cook over medium heat until the sugar dissolves, stirring constantly.
  • Brush the bread with this icing as soon as it is taken from the oven.
  • Cool in the pan.

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Reviews

  1. this is absolutely fabulous!!!!!!the flavors are wondrful together. it took it out of the oven iced it and it was gone within 20 minutes-you have to try this one!!!
     
  2. I really like this bread. I used a long 13 1/2" x 4 1/2" x 4" loaf pan and it made just nice size slices. Some say the recipe is too sweet but I don't feel that way. It is a sweet bread but it has a bit of a tart taste too. I did use a fair amount of orange zest in mine, 3 medium oranges to be exact. This will make a great summertime picnic dessert, or great for cookouts too. Thank you for the new recipe!
     
  3. Very tasty but a little too sweet with the glaze. Will make this again leaving out the final step. I think, then, this will make a lovely b'fast or tea bread. Thnx for posting, Babs. Made for Comfort Cafe Summer 2009.
     
  4. this is the exact same bread my mom makes and it's SO GOOD! we usually leave off the icing though because it's pretty sweet as it is. i'm so glad this recipe is already on here! :)
     
  5. This was more of a cake than bread. It tasted good but did not hold together well and seemed to have more of a cake-like texture. i don't think I will make it again.
     
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Tweaks

  1. I found this recipe by accident while searching for another. Mmmm, really glad I decided to try this. I had a couple question so went and asked the Cooking Q & A Forum and this bread so far seems to have turned out really well. I had to make changes, though. No loaf pan - had a shallow 12-tin muffin pan. Did not want to cut up pieces of wax paper to fit into each muffin slot, so sprayed with non-stick cooking spray. Probably way too much butter for my diet - substituted with a single serving cup of Mott's Healthy Harvest Granny Smith No Sugar Added applesauce (which equaled a scant 1/2 cup so I added 1 tsp of Smart Balance Spread w/Flaxseed Oil) to top it off. I can't digest egg yolk or milk and dairy products very well so I used 1/2 cup Eggbeaters to equal 2 eggs and subbed the milk with Silk Organic Unsweetened Soy Milk. No oranges for zesting, just had a lonely lemon that needed using. Used 1 tsp or so of lemon zest. I had jarred lemon juice, but can't pass up the fresh stuff if I have it available, so the juice from half that lemon was used in the icing. I sifted a large dash of ground cinnamno with the dry ingreds. Next time I bet cinnamon applesauce instead of regular would be great in this. I also added a handful of golden raisins with the lemon zest. Followed baking time/temp exactly. The muffins were browned, rose a bit, pulled away from the sides and with the non-stick spray I used were very easy to remove after cooling in the pan for 10 mins over a baking rack. Because I'm the only one in my household that eats most muffins, cakes, and quick breads (very picky bf), I plan to freeze some of these, so didn't ice them all. I don't have a pastry brush so drizzled the icing using a spoon. I tried one w/ the icing - very good, sweet, satisfying. Without the icing - still very good, but the icing really makes this bread! In general, the bread (in muffin form) turned out moist, dense, and very fresh-tasting. I got a bite that had a piece of lemon zest in it - zingy! The cinnamon is faint because I didn't use a lot, but it works nicely. The golden raisins soaked up some of the liquid so are soft and when I chewed one, there's a little burst of fresh citrus, along with the taste of raisins. The tops and edges of the muffins have a bit of a crunch to them, which might not remain after I store them. Overall, I'm very pleased and hope to make these again. I don't know if I truly missed the orange zest or not, but if I have an orange next time, I will try it. Glad I made into muffins, thewe will make more portable breakfasts, lunches, or snacks. Thanks Babs in Toyland for a really refreshing bread, and thanks everyone for your patience in reading my long review. *shy smile* UPDATE: The muffins I stored at room temp microwaved great, wrapped in paper towel for 30 secs for one muffin (15 secs would have been fine) and tried this time with a little bit of Smart Balance Spread with Flaxseed Oil - the icing lended the top of the muffin a tiny bit of crispness after reheating. YUM! :)
     

RECIPE SUBMITTED BY

I am a recent widow and am trying to find my way in life without my DH. I am blessed with many great friends and my sister and brothers who I love very much. I love to cook to entertain and feed my friends and family whenever I can. My interests are running, tennis and working out. I have a crazy little cat named Lucy who keeps me entertained - that is her picture you see on my page.
 
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