Orange Pumpkin Mini Loaves With Cinnamon Orange Streusel Recipes

ORANGE PUMPKIN LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
• In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

ORANGE CINNAMON BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. In a saucepan, heat milk and orange juice to 110°, add to yeast mixture. Stir in 1/2 cup sugar, orange zest, salt, egg and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 15x7-in. rectangle. Brush with water. Combine cinnamon and remaining sugar; sprinkle over dough to within 1 in. of edge. , Tightly roll up, jelly-roll style, starting with a short side; seal ends. Place seam side down into two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on a wire rack. Combine glaze ingredients; drizzle over bread.

MINI PUMPKIN SPICE LOAVES

Steps:

• Heat oven to 325°F. Grease 12 (5x3-inch) loaf pans with shortening; lightly flour.
• In medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Add pecans and raisins; toss to coat. Set aside.
• In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until combined. On low speed, beat in flour mixture alternately with pumpkin. Stir in vanilla. Divide batter among loaf pans.
• Bake 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

ORANGE-PUMPKIN MINI LOAVES WITH CINNAMON-ORANGE STREUSEL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease five 3x5-inch mini loaf pans.
• Combine flour, dark brown sugar, butter, cinnamon, and orange zest in a medium bowl; squeeze together using your hands, turning the bowl as you squeeze, until all ingredients are combined and streusel gets crumbly. Chill in the refrigerator at least 30 minutes to overnight.
• Combine pumpkin, white sugar, dark brown sugar, butter, orange juice, and egg in a bowl. Add flour, baking powder, salt, and pumpkin pie spice; stir until incorporated. Divide batter evenly between the prepared pans, filling each about halfway full.
• Remove streusel from the refrigerator and lightly break up any large clumps. Press about a handful onto each bread loaf so that it will adhere while baking. Place loaves on a cookie sheet for easier transfer.
• Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 36 to 38 minutes, turning the cookie sheet halfway through baking. Remove from the oven and let cool for 20 minutes before unmolding.

PUMPKIN COFFEE CAKE WITH CINNAMON STRUESEL

Steps:

• Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper. Set aside.
• In large mixing bowl, beat the butter and sugar until combined, about 2 minutes. Add pumpkin and eggs, beat until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Pour batter evenly into two cake pans.
• For the struesel, mix the ingredients together with a fork. Sprinkle over batter. Bake cakes in a 350 degree oven for 30-35 minutes, until toothpick comes out clean.
• Remove from oven and cool 10 minutes in pan. Remove to a wire rack and cool completely.
• For the drizzle, whisk ingredients together until smooth. Drizzle onto cooled cakes and allow to set, about 30 minutes. ENJOY!

CRAN-ORANGE STREUSEL MUFFINS

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in the milk, applesauce and vanilla. Combine the flour, baking powder and salt; stir into butter mixture just until moistened. Fold in cranberries and orange zest., Coat muffin cups with cooking spray; fill three-fourths full with batter. For topping, combine the flour, brown sugar and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.