Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Orange Bread
- Level: Easy
- Yield: One 10 inch bundt bread
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 244
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 40
- Dietary Fiber
- 1
- Sugar
- 15
- Protein
- 5
- Cholesterol
- 62
- Sodium
- 192
Ingredients
1/4 cup unsalted butter, at room temperature
1/4 cup sugar
1/4 cup brown sugar, packed
2 large eggs
1/2 cup orange juice
1/2 teaspoon vanilla
2 tablespoons grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Confectioners sugar, for serving
Cranberry butter, for serving (recipe follows)
Directions
- 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.