Fresh Orange Oatmeal Bread Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
• In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
• Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

Steps:

• In a bowl, combine the oats and buttermilk; cover and refrigerate for 1 hour.
• Meanwhile, grate the zest from the oranges and reserve.
• With a small sharp knife, cut off the remaining outer white membranes.
• Cut or pull apart the oranges into sections and coarsely chop, taking care not to lose too much of the juice.
• Place the chopped sections in a small bowl and add the zest and orange liqueur; set aside at room temperature to macerate as you continue.
• While the fruit macerates, make the streusel: combine the brown sugar and flour in a small bowl; work in the cold pieces of butter with your fingers, a fork, or a pastry blender until coarse crumbs are formed.
• This can also be done with an electric mixer or food processor, if desired; set aside.
• Preheat the oven to 350°; grease eight 4 x 2 1/2 inch mini-loaf pans or spray them with cooking spray.
• Add the sugars, oil, and eggs to the cold oat-buttermilk mixture; beat with a whisk until combined.
• Stir in the macerated oranges and all the juices.
• In a mixing bowl, combine the flour, baking powder, baking soda, and salt; add the wet ingredients and stir with a large spatula just until combined; the batter will be lumpy.
• Scrape batter into the prepared pans until just level with the top of the pan.
• Sprinkle each loaf with a few tablespoons of the streusel.
• Bake in the center of the oven for about 30-35 minutes.
• When done, the tops of the loaves will be firm to the touch, the loaves will pull away from the sides of the pans, and a cake tester will come out clean.
• Let the loaves stand in the pans for 5 minutes at room temperature before turning them out of the pans onto a rack, then turning them right side up to cool.
• Slice and serve.