Sweet florida orange breakfast bread
Vegetarian

Sweet florida orange breakfast bread

A delicious Floridan Orange Breakfast Bread recipe to add to your morning routine. This recipe covers 7% of your daily requirements of vitamins and minerals, making it a nutritious choice for breakfast. It is lacto ovo vegetarian and serves 16. Best time to enjoy this dish is during breakfast or brunch.

Ingredients

flour

flour

375 g

baking soda

baking soda

0.5 tsps

salt

salt

0.5 tsps

buttermilk

buttermilk

180 ml

orange juice

orange juice

124 ml

vanilla extract

vanilla extract

2 tsps

unsalted butter

unsalted butter

226.8 g

sugar

sugar

400 g

free range eggs

free range eggs

4

orange zest

orange zest

24 g

brown sugar

brown sugar

110 g

orange

orange

4

Method

  • 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.

Nutrition:

379 kcal

Carbs

62 g

Fat

13 g

Protein

4 g

Share recipe:

Facebook LinkedIn Twitter Pinterest
You Might Also Like
Dak bulgogi - korean bbq chicken

Dak bulgogi - korean bbq chicken

400 min

1562 Calories

4 serving

Gluten free Dairy free
Butter-bread

Butter-bread

90 min

583 Calories

6 serving

Vegetarian
Jalapeno cheese quick bread

Jalapeno cheese quick bread

45 min

114 Calories

12 serving

Vegetarian
Peach & brown sugar pancakes

Peach & brown sugar pancakes

45 min

476 Calories

2 serving

Chettinad egg curry

Chettinad egg curry

30 min

208 Calories

4 serving

Gluten free Dairy free Vegetarian Whole 30
Minted pea spinach soup

Minted pea spinach soup

45 min

306 Calories

6 serving

Gluten free Vegetarian