February 6, 2015

Sweet Florida Orange Breakfast Bread

 We received a surprise package delivered to our door last week: a box of freshly picked oranges from Hale Groves as a New Year's gift from a thoughtful family friend. Ashton and Ava immediately dug in and shared an orange {or two} and I started to brainstorm recipe ideas to use the juicy Florida oranges. I came across numerous recipes for orange cakes, muffins, and breads but the final recipe I baked up was this perfect Sweet Florida Orange Breakfast Bread. It is moist, fresh and absolutely delicious for breakfast {or dessert..or even a snack}!
My two loves enjoying their oranges.

What a sweet delivery! Nothing better than oranges straight from the grove.

Ingredients:

Makes approx 2 regular loaves of bread or 5-6 mini loaves.
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk, at room temperature
  • 1/2 cup freshly squeezed orange juice
  • 2 teaspoons pure vanilla extract
  • 1/2 pound (2 sticks) unsalted butter
  • 2 cups sugar
  • 4 eggs, at room temperature
  • 1/4 cup orange zest
  • For Simple Syrup:
  •  1/2 cup freshly squeezed orange juice
  • 1/2 cup brown sugar
  •  
  • Note: I used 4 whole small oranges for this recipe.
Directions:
  1. Preheat oven to 350°F. 
  2. Grease and lightly flour loaf pans.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 
  4. Measure buttermilk, orange juice, and vanilla into a measuring cup. Set aside.
  5. In a large bowl, use a mixer to beat the butter until creamy. 
  6. Blend in sugar and beat for a few minutes until light and fluffy. 
  7. Mix in eggs, one at a time, and orange zest, and beat until well incorporated.
  8. With mixer on low, slowly pour in 1/3 of the flour mixture. 
  9. Mix in half of the buttermilk mixture. 
  10. Blend in another 1/3 of the flour mixture and remaining buttermilk mixture. 
  11. Add remaining flour mixture and mix until just blended.
  12. Divide batter between prepared pans, filling about 3/4 full, and bake for 30 to 35 minutes (45 minutes if using a large loaf pan) or until a toothpick inserted in center comes out clean.
  13. While loaves bake, prepare orange simple syrup. 
  14. Stir together 1/2 cup orange juice and 1/2 cup brown sugar in a small pot. Bring to a boil over medium heat while occasionally stirring, then reduce heat and simmer for a few minutes. Remove pot from heat and set aside to cool.
  15. When cakes are done, cool for 10 minutes before turning out onto wire rack. Set rack over a sheet pan or piece of foil, and using a brush or a spoon, soak each cake with simple syrup. Allow to cool completely.
  16. Store in an airtight container or wrap tightly.

Recipe adapted from: http://www.fivehearthome.com/
Start by washing and slicing the oranges in half. 
Next zest the peel and then juice the oranges.
You should get about 1 cup of juice total.
Measure buttermilk, orange juice, and vanilla into a measuring cup. Set aside.
Also in a separate bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 
In a large bowl, use a mixer to beat the butter until creamy.  
 
Blend in sugar and beat for a few minutes until light and fluffy. 
Mix in eggs, one at a time, and orange zest, and beat until well incorporated.
With mixer on low, slowly pour in 1/3 of the flour mixture. 
Mix in half of the buttermilk mixture. 
Blend in another 1/3 of the flour mixture and remaining buttermilk mixture. 
Add remaining flour mixture and mix until just blended.
Divide batter between greased and floured pans, filling about 3/4 full.
Note: I filled way to high in this pan and it overflowed. Thank goodness I put a baking sheet underneath to catch the drips!
Bake at 350 degrees for 30 to 35 minutes (45 minutes if using a large loaf pan)
 or until a toothpick inserted in center comes out clean.
 
For the orange simple syrup: 
Stir together 1/2 cup orange juice and 1/2 cup brown sugar in a small pot. 
Bring to a boil over medium heat while occasionally stirring, t
hen reduce heat and simmer for a few minutes. 
Remove pot from heat and set aside to cool.
When cakes are done, cool for 10 minutes before turning out onto wire rack.

I only had 2 mini loaf pans but used these cute ramekins too.
 They make the perfect sized mini breads for gifts!
Set rack over a sheet pan or piece of foil. 
Brush on simple syrup generously then allow to cool completely.
How beautiful and delicious does this orange bread look?

Oranges aren't just for orange marmalade anymore!
 Give this Orange Breakfast Bread recipe a try and I guarantee it will be your new favorite too!
It makes a tasty breakfast or treat {and it's great as a gift}!
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