Citrusbreadabm Recipes

ORANGE-LEMON CITRUS BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour 9x5-inch loaf pan.
• Whisk flour, sugar, 1 tablespoon lemon peel, baking powder, orange peel and salt in large bowl. Beat milk, oil, egg and vanilla in small bowl until well blended. Make well in flour mixture; pour in milk mixture and stir until well blended. (Batter will be thin.) Pour into prepared pan.
• Bake 45 minutes or until toothpick inserted into center comes out clean. Cool bread in pan on wire rack 5 minutes.
• Meanwhile, combine marmalade and remaining 1/2 teaspoon lemon peel in small microwavable bowl. Microwave on HIGH 15 seconds or until slightly melted. Remove bread from pan to wire rack; spread marmalade mixture evenly over top. Cool completely before serving.

CITRUS LOAF

Steps:

• Heat oven to 350 degrees.
• Grease bottom only of 4 mini loaf pans (I buy the disposable foil ones for Farmer's Market use).
• In a large mixer bowl combine all bread ingredients. Beat at medium speed, scraping bowl often, until all ingredients are mixed well; about three minutes total.
• Pour into prepared pans.
• Bake 35-40 minutes or until a toothpick inserted in the center of loaf comes out clean.
• Place bread on wire rack to cool.
• Meanwhile, in a small bowl stir together glaze ingredients.
• Drizzle glaze over warm bread.
• If you use regular metal bread pans, allow the bread to cool 10 minutes then loosen around the edge with a knife. Carefully tip the loaves over and remove bread from pans. Place them on the wire rack to cool completely.