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| Orange Loaf Via Love from the Oven |
Sweet breads are great for quick breakfast, on-the-go snack or light treat when company comes over. Sometimes you just need that homemade, little bit of sweet to bring some comfort to your day. We've found some delicious sweet bread recipes for you to try out. Enjoy!
Orange Loaf
Via Love from the Oven
Ingredients
1/2 cup butter softened
1/2 cup Greek yogurt plain, vanilla or even an orange flavor
1 3/4 cups sugar
4 large eggs
1/3 cup grated orange zest about six oranges
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 cup freshly squeezed orange juice divided
3/4 cup buttermilk
1 tsp vanilla extract
Instructions:
Preheat oven to 350 degrees F.
Spray two loaf pans with non stick cooking spray. I prefer to line mine with foil first.
In a mixer, combine butter, Greek yogurt and sugar until light and fluffy, approximately 2-3 minutes. Add in eggs, one at a time, mixing on low after each egg. Add in orange zest and stir to combine.
In a separate bowl, combine flour, baking powder, baking soda and salt.
Add half of the dry mixture to the butter and sugar mixture, and stir until just combined. Add orange juice, vanilla and 1/2 of the buttermilk to the mixture and stir until just combined. Add the remaining dry mixture, stirring until just combined, followed by the remaining buttermilk, stirring until just combined.
Divide the batter between both loaf pans. Place in the oven and bake for 45 minutes to one hour or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool.
If desired you can make a glaze of 3 cups powdered sugar and 3-5 tablespoons orange juice to drizzle over the top of your loaves. Just mix the two together in a bowl until you get the consistency t you want. More liquid to make it thinner, more powdered sugar to make it thicker. I like to add a few drops of vanilla and a sprinkle of salt to give the flavor a bit more depth. It works best to pour the glaze on while the bread is still warm, but out of the pan (otherwise you can end up with your bread a bit stuck in the pan).
Recipe slightly adapted from Orange Pound Cake by Barefoot Contessa.
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| Coconut Almond Bread Via Ever After in the Woods |
Coconut Almond Bread
Prep time: 20 mins
Cook time: 90 mins
Total time: 1 hour 50 mins
Author: Jenn Powell
Serves: 1 loaf
Ingredients:
3 eggs
1/2 stick unsalted butter, room temperature
1 cup granulated sugar
1 tsp baking powder
2 tsp almond extract
3/4 cup unsweetened almond milk
2-1/2 cups flour
1/2 tsp salt
1/2 cup coconut flakes
Get Ingredients Powered by Chicory
Instructions
Spray 9 x 5 loaf pan with cooking spray.
Preheat oven to 350.
In a mixer, combine eggs butter and sugar until light and fluffy.
Add flour and milk, alternating a little at a time.
Add almond extract, salt, baking powder and combine.
Add coconut and pour into pan.
Bake 1- 1 ½ hours until a toothpick comes out clean when inserted.
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| Cinnamon Swirl Donut Bread Via Lauren's Latest |
Cinnamon Swirl Donut Bread
Prep: 30 mins
Cook: 45 mins
Total: 1 hour, 15 mins
Author: Lauren Brennan
Yield: 1 loaf
Ingredients:
1/4 cup canola oil
1/4 cup softened butter
1 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk {or 1/2 cup milk + 1/2 teaspoon white vinegar}
1/2 teaspoon cinnamon
1/2 teaspoon molasses
Coating:
1/2 cup melted butter
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Instructions:
Preheat oven to 350 degrees. Grease light colored loaf pan with non-stick cooking spray and set aside.
In large bowl, mix oil, butter and sugar until well combined. Stir in eggs and vanilla until smooth. Gently stir in dry ingredients and buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present. Remove 1/2 cup prepared batter from bowl and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses.
Pour half of the prepared batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops overtop the batter. Pour remaining plain batter over the top. Dot the top with remaining cinnamon batter. Using a butter knife, swirl two batters together. Bake 45-50 minutes or until toothpick comes out with a few moist crumbs.
While loaf is baking, get coating ready. Pour melted butter into a large shallow dish. Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.
Cool 10 minutes before loosening edges and removing loaf from pan. The loaf should be very warm, but cool enough to handle with your hands.
Dip each side of loaf into melted butter until fully coated. Spoon remaining melted butter over the edges that tend to be more crispy. Transfer buttery loaf to the cinnamon-sugar mixture and press into the sides and top until fully coated.
Slice into pieces and serve warm or at room temperature.
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