Sweet Florida Orange Breakfast Bread

Sweet Floridan Orange Breakfast Bread might be just the morn meal you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 342 calories, 4g of protein, and 13g of fat per serving. For 46 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 16. If you have sugar, buttermilk, orange zest, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Only a few people made this recipe, and 6 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 18%. Similar recipes include Crispy Pan Seared Florida Snapper with Passion Fruit Cream and Florida Citrus and Shaved Fennel Salad, Garnished with Sauteed Florida Gulf Shrimp and Spicy Green Mango Jam, Floridan Orange Cake, and Orange-Rhubarb Breakfast Bread.

Servings: 16

 

Ingredients:

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

1/2 cup brown sugar

Note: I used 4 whole small oranges for this recipe.

Equipment:

oven

loaf pan

whisk

bowl

measuring cup

blender

toothpicks

pot

wire rack

aluminum foil

frying pan

Cooking instruction summary:

Preheat oven to 350F. 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.

 

Step by step:


1. Preheat oven to 350F.

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.

15. Remove pot from heat and set aside to cool.

16. 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.

17. Store in an airtight container or wrap tightly.


Nutrition Information:

Quickview
341k Calories
4g Protein
13g Total Fat
52g Carbs
1% Health Score
Limit These
Calories
341k
17%

Fat
13g
20%

  Saturated Fat
7g
49%

Carbohydrates
52g
17%

  Sugar
33g
37%

Cholesterol
72mg
24%

Sodium
138mg
6%

Get Enough Of These
Protein
4g
9%

Selenium
12µg
17%

Vitamin B1
0.21mg
14%

Folate
53µg
13%

Vitamin B2
0.2mg
12%

Vitamin C
9mg
11%

Vitamin A
467IU
9%

Manganese
0.17mg
9%

Iron
1mg
8%

Vitamin B3
1mg
7%

Phosphorus
71mg
7%

Calcium
43mg
4%

Vitamin D
0.58µg
4%

Fiber
0.95g
4%

Vitamin B5
0.38mg
4%

Vitamin E
0.48mg
3%

Potassium
111mg
3%

Copper
0.06mg
3%

Vitamin B12
0.17µg
3%

Magnesium
10mg
3%

Zinc
0.38mg
3%

Vitamin B6
0.05mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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