The Ultimate Glazed Orange Bread Recipes

Steps:

• 1. Preheat oven to 350. Spray 2 - 9x5 loaf pans and line bottom with parchment paper. (I actually used 2 8x4 pans and 1 - 5 3/4x3 pan)
• 2. In a mixing bowl, add sugar and eggs, beat on medium high for 3-5 minutes or until creamy and pale yellow. On medium speed, drizzle in oil until fully incorporated, then add vanilla, buttermilk and zest, mixing well.
• 3. Add flour, baking powder and ginger, mixing until just well combined. Stir in chips, if using. Divide batter between the pans and bake large pans for 55-65 minutes. Medium pans for 50-55 minutes and small pan for 40-45 minutes. (I like to place my pans on an air bake cookie sheet, then the bottoms don't get so browned.)
• 4. Allow bread to cool 5 minutes in pans, remove to cooling racks. Whisk together orange juice and powdered sugar, drizzle over warm loaves, try to cover tops completely, allowing extra to run over the edges, scrape up the extra off the counter and drizzle over top again, if desired. (I did)
• 5. Allow to cool then slice and Enjoy!!!

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.

Steps:

• Preheat the oven to 325°F (160°C). Brush a 10-cup Bundt pan with melted butter.
• Cut each biscuit into quarters and transfer to a large bowl. Add the melted butter, granulated sugar, brown sugar, vanilla, salt, and orange zest and toss to coat the biscuit pieces evenly. Transfer the mixture to the prepared pan and gently press in an even layer.
• Bake until golden brown and puffed, 50-55 minutes. Transfer the pan to a baking sheet and let cool for 10 minutes, then invert the bread onto the baking sheet and let cool for 20 minutes more.
• Meanwhile, stir together the powdered sugar and 2 tablespoons orange juice in a small bowl to form a thick glaze. Add more orange juice as needed to achieve your desired consistency.
• Drizzle the glaze evenly over the cooled bread, then transfer the bread to a platter and serve.
• Enjoy!