If you are looking for a wonderful quick sweet bread to whip up in no time, I think you might want to try this recipe. I found this recipe about a year ago when I was looking for recipes that used oranges or orange juice. We have a large Valencia orange tree and beginning in February and all the way through May we have no shortage of oranges. I just love going out with a bowl every few days and picking the ripe ones.
This is possible if we have a mild winter, with a few freezing nights. Some years we have lost our whole crop, and it just makes a grown person want to cry! You water and feed and nurture the tree all year long and then SNAP, here comes the frost. So our ritual is to have a big warm blanket on the top and then wrap the whole tree up with sheets and run strings of light bulbs through the branches. If we are going to have a few days of below freezing, we just keep her covered the whole time until the freeze spell leaves us. This is no easy feat, the tree stands around 12-13 feet tall and about 10 feet wide give or take a few feet. She does not look pretty when we get done with her, but she and her fruit somehow make it most years.
So with an abundance of oranges, I have quite a few recipes that contain oranges, orange juice or orange rind.
Orange Glazed Poppy Seed Bread
Prep Time: 10 mins Cook Time: 50-60 mins
Makes: 2 loaf pans
- 3 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/4 teaspoon salt
- 1 1/2 tablespoon poppy seeds
- 3 eggs (room temperature)
- 2 1/3 cup sugar
- 1 1/2 cup milk
- 1/2 cup (1 stick) butter, melted (cooled, not hot)
- 1/2 cup light olive oil or vegetable oil
- 1 1/2 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 3/4 cup sugar
- 1/4 cup orange juice
- Preheat oven to 350 degrees F and grease 2 loaf pans.
- In a large bowl, mix flour, baking powder, salt and poppy seeds. Set aside.
- In a medium bowl, beat eggs with sugar. Mix in milk, butter, oil, vanilla and almond extracts.
- Make a well in the dry mixture, pour in liquid mixture and mix until combined. Batter will be runny.
- Pour batter into pans and bake for 50-60 mins. Bread is done when toothpick inserted comes out clean. Allow bread to sit 5 minutes and then remove from pans onto a wire rack. (For easy cleanup, place a baking sheet or plastic wrap under the rack to catch the glaze droppings.)
- In a small bowl, mix glaze ingredients together, spoon over the top and sides of warm bread after removing them from pans.
The glaze will harden up as the bread keeps cooling off. I leave one loaf out to eat and the other one, I wrap the bread in parchment paper and then in foil. I put it in the refrigerator for up to 3 days, and when I pull it out; the glaze is just as crunchy as the first one. I have not frozen the extra one, but I have no reason to think that it would not be ok, as long as it is wrapped well. One other thing, my bread is always done at 50 mins.
This recipe is adapted from the garnish & glaze website.
The bread itself is not very sweet, but the glaze on top adds the right amount of sweetness and the almond flavor mixed with the orange is wonderful!!
Try it out, you won’t be disappointed.
Until next time, have a blessed day.
All pictures belong to Deanna Klell