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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Orange Bread Recipe

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This recipe for Orange Bread is from The Culinary Teacher's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup milk
½ cup freshly squeezed orange juice
½ cup sour cream
2 large eggs
2 sticks (16 tbsp.) unsalted butter, melted
3½ cups all-purpose flour
1 cup sugar
1½ tbsp. baking powder
½ tsp. salt
Zest of 1 orange

For the glaze:
¼ cup freshly squeezed orange juice
1½ cups confectioners’ sugar
1-2 tsp. orange zest

Directions:
Directions:
1) Preheat the oven to 350˚ F. Line 24 wells of a muffin pan (or pans) with paper liners or spray 2 loaf pans with nonstick spray.
2) In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter. Whisk together to blend. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Fold in the orange zest with a spatula.
3) Divide the batter evenly between the prepared muffin cups. Bake about 18-20 minutes for muffins (28-34 minutes for loaf- makes 2 small loafs or one large loaf- cook longer for large loaf), or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.
4) To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving. Store in an airtight container.

Number Of Servings:
Number Of Servings:
24 muffins or 2 loaves
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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