Post by Bunnie on Nov 8, 2002 19:20:01 GMT -6
Orange Bread with Cranberry Butter
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)
Preheat the oven to 350/. 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. Yield: One 10 inch bundt bread Difficulty: Easy
Cranberry Butter
3/4 cup cranberries
6 Tbsp. powdered sugar
2 tsp. grated lemon peel
1 cup unsalted butter, cut into pieces, room temperature.
Coarsely chop cranberries with sugar and lemon peel in food processor, using on/off turns. Add butter and blend until mixture is combined but still slightly chunky. Serve with bread, rolls, muffins or biscuits.
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)
Preheat the oven to 350/. 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. Yield: One 10 inch bundt bread Difficulty: Easy
Cranberry Butter
3/4 cup cranberries
6 Tbsp. powdered sugar
2 tsp. grated lemon peel
1 cup unsalted butter, cut into pieces, room temperature.
Coarsely chop cranberries with sugar and lemon peel in food processor, using on/off turns. Add butter and blend until mixture is combined but still slightly chunky. Serve with bread, rolls, muffins or biscuits.