This incredibly moist and delicious orange juice quick bread uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.
Orange Juice Quick Bread
Course afternoon tea, Breakfast, brunch, Dessert, Snack
Calories 350 kcal
- 1 orange
- 2 eggs, room temperature
- 1 stick butter, room temperature (½ cup)
- 1½ cups sugar
- ½ cup orange juice + ¼ cup
- 1 tsp vanilla
- 2 cups flour
- 3 tsp baking powder
- ½ tsp salt
Preheat the oven to 375℉. Coat one 9” x 5” loaf pan with cooking spray and line with parchment paper.
Zest orange. Pulse the remaining orange in a blender or food processor until smooth. Set aside.
Cream eggs, butter and sugar together with a mixer until pale. Add orange zest, orange puree, ½ cup orange juice and vanilla. Mix until smooth.
Whisk together flour, baking soda and salt. Add to sugar mixture and blend until smooth
Place batter into loaf pan and bake until a skewer inserted in the center comes out clean or until the internal temperature is 190℉, about 60 minutes.
Immediately after taking the bread out of the oven, drizzle the top with ¼ cup orange juice, going slowly enough to allow the juice to soak into the top of the bread.
Allow to cool completely before slicing.
Hack: For smaller loaves (for freezing or giving away!), divide the batter between two 6’ x 4” loaf pans lined with parchment paper and bake for 40-45 minutes. Alternately, line 24 muffin cups with muffin papers. Divide batter between cups and bake for 25-30 minutes.
Hack: Store leftover bread at room temperature for up to 4 days or freeze, tightly wrapped, for up to 3 months.
Hack: To easily zest a whole orange, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
Hack: Zest and puree any leftover oranges in the blender or food processor for use in recipes such as cakes, cookies or breads. 1 orange yields about ⅓ cup puree, which can be sealed in a bag and stored in the freezer.
Hack: Leftover orange juice can be frozen for up to 12 months. Pour orange juice into an ice cube tray and place in the freezer until solid. Transfer to freezer bags or freezer safe containers for storage.
Keyword afternoon tea, baked breakfast, breakfast, brunch, orange juice, orange zest, oranges, quick bread, snack, vegetarian
Did you know? Oranges are actually classified as a berry! Check out some more fun facts here!
Suggestion: If you love quick bread, try this simple homemade banana bread by Lily-Rose Kindergarten Cook!
This sweetly tart fresh whole cranberry sauce is vegan, vegetarian and super easy to make. It only takes a few minutes and can be made up to 3 days in advance!
Fresh Whole Cranberry Sauce
(Courtesy: Jacqueline Letouneau)
Calories 175 kcal
- 1 cup water
- 1 cup sugar
- 3 cups fresh cranberries (12 oz)
- ½ tsp finely chopped or grated orange zest
Bring water and sugar to a boil in a saucepan stirring until sugar is melted.
Add cranberries and simmer for 10 - 12 minutes or until cranberries pop and liquid just begins to thicken.
Stir in zest, cover and cool.
Hack: Fresh or frozen cranberries will work equally well in this recipe.
Hack: Store sauce in the refrigerator for up to 3 days or freeze leftovers in a tightly covered freezer-safe containerfor up to 3 months.
Hack: To easily zest a whole orange, use a vegetable peeler. Lay any leftover zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
Hack: Puree the orange in the blender for use in recipes such as cakes, cookies or bread. 1 orange yield about ¼ cup, which can be sealed in a bag and stored in the freezer for up to 3 months.
Hack: Fresh cranberries are only between October and December, which is why they’re such a holiday favorite! Take advantage of that time window to buy a few extra bags for your freezer. Did you miss your chance? Check the freezer section of the supermarket where you're likely to find some in with the berry section.
Keyword cranberry orange, cranberry sauce, easy, fast and easy, fresh cranberries, holiday side dish, low calorie, orange zest, quick and easy, side dish, vegan, vegetarian
Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.
Suggestion: Use this cranberry sauce to make Slow Cooker Cranberry Pork Roast or Cranberry Jalapeño Dip.
Spicy Spanish chorizo teams up with hearty lentils and the sweetness of orange to create a unique and tasty sausage lentil stew with oranges!
Sausage Lentil Stew with Oranges
Calories 350 kcal
- 2 tbsp olive oil
- 4 oz Spanish chorizo sausage, thinly sliced
- 1 medium onion, chopped
- 2 cloves minced garlic (2 tsp)
- 2¼ cups brown lentils, washed and drained
- 1 cup dry red wine such as Pinot Noir
- 2½ cups vegetable broth
- 5 small oranges
- 1 tsp salt
- ¾ tsp black pepper
- 2 tbsp dried dill
Heat oil in saute pan over medium heat. Add chorizo and cook until browned, about 5 minutes. Remove from pan.
Saute onion until soft, about 5 minutes. Add garlic and cook for 1 minute.
Turn heat to high. Add lentils and cook for 2 minutes, stirring constantly.
Pour in the wine and simmer until almost evaporated, about 3 minutes.
Stir in the broth and bring to boil. Reduce heat and simmer until lentils are soft, 40 - 45 minutes. Add more broth if necessary to maintain a stew-like consistancy.
Squeeze juice from two of the oranges and set aside. Remove peel and pith from the remaining oranges and slice fruit into ¼” rounds.
Add chorizo to lentils and stir in orange juice. Season with salt, pepper and dill. Remove from heat and gently stir in orange rounds.
Hack: Leftovers can be stored in the refrigeragtor for up to 5 days or frozen in serving-sized sealable freezer bags or containers for up to 3 months.
Keyword chorizo sausage, lentil, low calorie, oranges, spanish sausage, stew
Did you know? Lentils are a member of the legume family. Legumes come in many options, are inexpensive and packed with nutrition!!
Suggestion: Italian herb focaccia bread goes nicely with this recipe!