Orange Sunshine Loaf Recipes
ORANGE SUNSHINE LOAF
A fresh, cheery loaf full of vanilla and orange flavour.
Provided by Anna Nienhuis {hiddenponies.com}
Categories Quick Bread
Time 1h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Thoroughly grease a 9x5" baking pan and set aside.
- In large bowl, whisk together eggs and sugar until combined. Whisk in oil and vanilla.
- In a separate bowl, mix together flour, baking powder, baking soda, and salt. Stir in egg mixture, alternating with sour cream, making two additions of each and stirring after each addition. Stir in orange juice thoroughly.
- Spread in prepared pan and bake for 42-47 minutes, until a tester comes out clean from the center.
- Let cool in pan on rack for 10 minutes, then loosen edges with a knife, remove, and let cool completely on wire rack.
- When cool, combine glaze ingredients until desired drizzling consistency and pour over the loaf, spreading to cover the top and letting it run down the sides.
- Garnish with additional orange zest, if desired.
ORANGE LOAF
This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Stir together flour, baking powder, salt, and nuts.
- In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
- Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 40 g, Cholesterol 31 mg, Fat 11.7 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 278.2 mg, Sugar 22.9 g
ORANGE SUNSHINE CAKE
Orange cake with pineapple frosting - perfect for spring!
Provided by PERRAULT46
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Yield 36
Number Of Ingredients 8
Steps:
- Combine cake mix, eggs, 1 package of pudding, vegetable oil, orange extract, and mandarin oranges and beat well for about 3 minutes.
- Bake in 3 - 9 inch greased and floured round cake pans for 20-25 minutes in a pre-heated 350 degree F (175 degrees C) oven.
- To Make Frosting: Fold pudding and pineapple into whipped topping and frost cake. Keep refrigerated.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 20.8 g, Cholesterol 21 mg, Fat 7.7 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 183.5 mg, Sugar 14.7 g
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AMAZING ORANGE CAKE - THE KITCHEN MAGPIE
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4.9/5 (115)Total Time 1 hr 10 minsCategory DessertCalories 272 per serving
- Preheat your oven to 350 °F. Grease a standard loaf pan ( 9x5x3 inches approximately) and set aside.
- In a large mixing bowl, beat together the butter and sugar until creamy and smooth. Beat in the eggs, one at at a time until fully combined. Mix in the orange zest and juice until combined.
- In a separate bowl, whisk together the flour, baking powder and salt. Add into the butter mixture and stir until mixed in well.
- Spoon into the prepared loaf pan, smoothing out the top. Bake for 55-60 minutes or until a cake tester or toothpick inserted into the middle comes out clean. Remove from the oven and let cool until you can touch the pan safely. Turn out onto a rack to cool completely.
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5/5 (17)Total Time 1 hr 20 minsCategory Breakfast, DessertCalories 417 per serving
- Preheat oven to 350°F. Grease a standard loaf pan (approx 9x 5 x 3-inch) with non-stick baking spray.
- While the cake is baking, microwave the orange juice and sugar in a microwave-safe bowl for 1-2 minutes, stirring every 30 seconds. The syrup is finished when the sugar is dissolved and the mixture is translucent.
- While the cake is cooling, combine the glaze ingredients and mix until smooth. Once the cake is cooled completely, remove it from the pan and place on a cooling rack over a sheet pan. Pour the glaze on top, allowing it to drip down the sides (the sheet pan will catch the drips).
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- Grease an 8 1/2 x 4-inch loaf pan and line with parchment paper, covering the bottom and long sides of the pan, overhanging the side edges by about an inch. Set aside.
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