DATE NUT SPICE BREAD
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
- Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
- Slice the bread and serve with the orange cream cheese on the side for spreading.
ORANGE CREAM CHEESE SPREAD
"Here's a smooth fluffy spread that couldn't be easier to make-it has only four ingredients," reports Lois Gelzer of Standish, Maine. "Try it as a topper on oven-fresh muffins or pumpkin bread. It lends a zingy orange taste to toast and bagels at breakfast, too."
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a bowl, beat all ingredients until smooth. Store in the refrigerator.
Nutrition Facts : Calories 84 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 84mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
ORANGE CREAM CHEESE BREAD
This orange quick bread reminds us of a super-rich pound cake with a subtle orange flavor. The loaf is super moist and tender - almost has a creamy texture. Nuts add a little texture and feel free to add more if you love nutty bread. Drizzling orange juice on the top crust was our favorite part.
Provided by Jen Frame
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Combine cream cheese and shortening, creaming well.
- 2. Gradually add sugar, beating until light and fluffy.
- 3. Add eggs, beating well after each addition.
- 4. Combine flour, baking powder, and salt.
- 5. Add flour mixture to creamed mixture alternately with milk.
- 6. Alternate milk and flour mixture ending with flour mixture. Mix well after each addition.
- 7. Stir in walnuts and orange peel.
- 8. Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
- 9. Bake at 375 degrees F for about 55 minutes or until a wooden toothpick inserted into the center comes out clean.
- 10. Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves.
- 11. Remove to wire rack to finish cooling.
ORANGE CREAM CHEESE BREAD
I stumbled upon this recipe on line and thought it sounded yummy. I think this would be great with toasted english walnuts and cranberries too. Can't wait to try this!
Provided by CindiJ
Categories Quick Breads
Time 1h10m
Yield 2 Loaves
Number Of Ingredients 11
Steps:
- Combine cream cheese and shortening, creaming well.
- Gradually add sugar, beating until light and fluffy.
- Add eggs, beating well after each addition.
- Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
- Stir in walnuts and orange peel.
- Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
- Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.
- Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling.
ORANGE BREAD II
An unusually tasty breakfast bread. Good spread with cream cheese spread.
Provided by REDIRG
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 531.7 calories, Carbohydrate 74.9 g, Cholesterol 34.7 mg, Fat 24.8 g, Fiber 4 g, Protein 8 g, SaturatedFat 4.7 g, Sodium 580.9 mg, Sugar 38 g
ORANGE BREAD
"This recipe from my grandma is an oldie but a goodie," promises Sue Gronholz from Beaver Dam, Wisconsin. "The peel of an orange (not the juice) provides the sunny flavor in these nut-studded loaves. Slices are especially yummy spread with cream cheese."
Provided by Taste of Home
Time 50m
Yield 3 mini loaves.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 172mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
CREAM CHEESE BREAD
You're sure to impress family and friends with the attractive appearance and great-tasting flavor of this bread. It takes some time to prepare, but it's worth it!
Provided by Taste of Home
Time 45m
Yield 6 loaves.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in sour cream, butter, sugar, eggs and salt. Add flour; stir until smooth. Cover and refrigerate overnight. The next morning, combine all filling ingredients and set aside. Meanwhile punch dough down and divide into six equal portions. Turn one portion onto a floured surface and roll into a 12x8-in. rectangle. Spread with a sixth of the filling. Roll up from one of the long sides; seal seams and fold ends under. Place on a greased baking sheet. Repeat with remaining dough and filling. Using scissors, cut 3/4 in. deep into sides of each roll at 3/4-in. intervals, alternating from one side to the other. Cover and let rise in a warm place until almost doubled, about 45 minutes. Bake at 375° for 18-20 minutes or golden brown. Cool 10 minutes before removing to wire racks. For glaze, combine sugar and vanilla. Gradually add milk until glaze is of spreading consistency; drizzle over warm bread.
Nutrition Facts :
ORANGE NUT BREAD
Categories Cake Nut Breakfast Brunch Dessert Bake Kid-Friendly Orange Almond Bon Appétit Kidney Friendly Small Plates
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Lightly butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; dust with flour. Sift flour, baking powder and salt into small bowl. Combine orange concentrate and 1/4 cup water in another small bowl. Using electric mixer, beat sugar and butter in large bowl 1 minute. Beat in eggs 1 at a time. Beat in flour mixture alternately with orange concentrate mixture in 3 additions each. Mix in almonds and orange peel. Transfer batter to prepared pan.
- Bake bread until tester inserted into center comes out clean, about 55 minutes. Cool bread in pan on rack 5 minutes. Turn out onto rack and cool completely. (Can be made 2 days ahead. Wrap in plastic and store at room temperature.)
ORANGE NUT BREAD
"This bread is delicious for breakfast or with a salad," notes Helen Luksa of Las Vegas, Nevada. "A friend shared the recipe years ago, and it has withstood the test of time."
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Stir in nuts and orange zest. In a small bowl, beat the eggs, milk, orange juice and butter. Stir into dry ingredients just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 297mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
ORANGE NUT BREAD WITH ORANGE CREAM SPREAD
I really love the orange cream spread with this recipe..even use it on other breads..the fresh orange makes a huge difference..keep refrigerated..I use the orange juice with pulp for this recipe..prep time includes chilling time for bread and spread
Provided by grandma2969
Categories Quick Breads
Time 3h40m
Yield 3 lloaves
Number Of Ingredients 13
Steps:
- I wash the navel orange and set aside to dry.
- remove both ends.
- toast the pecans on a flat sheet in oven for 5 minutes in 350* oven.
- grease 3 6x3 1/2" loaf pans.set aside.
- in a medium mixing bowl, sift flour, salt, baking powder and baking soda -- set aside.
- In a large mixing bowl, cream sugar,and butter,.beat in eggs, one at a time.stir in the orange juice with pulp and water, alternately with flour mixture.combine well.
- add the extracts and pecans and pour into prepared loaf pans --
- bake in a 350* oven to 40-45 minutes.
- remove from pans after 5 minutes and wrap.
- chill well before serving.
- makes 3 small loaves.
- to prepare the ORANGE CREAM CHEESE SPREAD:.
- in a food processor with steel blade in place, combine the cream cheese, powdered sugar and orange.
- process to a thick spread --
- refrigerate for at least several hours to blend the flavors.
- spread lightly on sliced orange nut bread.
Nutrition Facts : Calories 1144, Fat 60.8, SaturatedFat 22.6, Cholesterol 226.4, Sodium 685.9, Carbohydrate 135.6, Fiber 6.8, Sugar 64.5, Protein 19.2
ORANGE CREAM CHEESE SPREAD
Delicious on toasted tea breads or bagels. I developed it to liven up a bland tea bread I had made. Prep time does not include chilling time.
Provided by Okra4540
Categories Lunch/Snacks
Time 10m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- In small bowl, mix all ingredients well.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 41.9, Fat 2.5, SaturatedFat 1.6, Cholesterol 7.8, Sodium 23.9, Carbohydrate 4.7, Fiber 0.1, Sugar 4.1, Protein 0.6
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