Orange Nut Bread With Orange Cream Spread |
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Prep Time: 180 Minutes Cook Time: 40 Minutes |
Ready In: 220 Minutes Servings: 8 |
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I really love the orange cream spread with this recipe..even use it on other breads..the fresh orange makes a huge difference..keep refrigerated..I use the orange juice with pulp for this recipe..prep time includes chilling time for bread and spread Ingredients:
2 cups flour |
1/2 teaspoon salt |
2/3 cup brown sugar, packed |
2 large eggs |
1/3 cup butter, softened |
1/2 cup orange juice |
1/2 cup water |
1/2 teaspoon vanilla |
1/2 teaspoon orange extract |
1 cup pecans, chopped, toasted |
3 -8 ounces cream cheese, softened |
3 -4 tablespoons powdered sugar |
1 navel orange, unpeeled, chopped |
Directions:
1. I wash the navel orange and set aside to dry.
2. remove both ends.
3. toast the pecans on a flat sheet in oven for 5 minutes in 350* oven.
4. grease 3 6x3 1/2 loaf pans.set aside.
5. in a medium mixing bowl, sift flour, salt, baking powder and baking soda - set aside.
6. In a large mixing bowl, cream sugar,and butter,.beat in eggs, one at a time.stir in the orange juice with pulp and water, alternately with flour bine well.
7. add the extracts and pecans and pour into prepared loaf pans -
8. bake in a 350* oven to 40-45 minutes.
9. remove from pans after 5 minutes and wrap.
10. chill well before serving.
11. makes 3 small loaves.
12. to prepare the ORANGE CREAM CHEESE SPREAD:.
13. in a food processor with steel blade in place, combine the cream cheese, powdered sugar and orange.
14. process to a thick spread -
15. refrigerate for at least several hours to blend the flavors.
16. spread lightly on sliced orange nut bread.
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