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:

Preheat oven to 350°F.
Grease and lightly flour loaf pans.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Measure buttermilk, orange juice, and vanilla into a measuring cup. 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 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.

While loaves bake, prepare 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, then 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. 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.

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.