orange
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peach
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orange
|
pear
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I've adapted my grandmother's old banana bread recipe (from the 1930s) to make sweet breads with mandarin oranges, peaches or pears. There's some sour cream (or you can use yogurt) in the batter to keep them moist. I usually make 2 mini (5") loaves (which are big sellers in my eBay store), but you could also make 1 larger 9" loaf. ** with sugar or sugar-free **
Glazed ORANGE BREAD ~ also peach or pear
1 can mandarin oranges, peaches or pears (in natural juice), drained well
1/4 cup butter, softened…………………..............1/2 cup white sugar or 1/2 cup regular white Splenda
2 cups flour (add 1 TB if using Splenda)……….………2 tsp baking powder
1/2 tsp baking soda (3/4 tsp. if using Splenda)........1/4 cup milk
1/2 tsp salt.................................................................2 eggs
1/4 cup sour cream, Greek or regular yogurt (nice if you match the flavor to the bread)
1 tsp cinnamon or nutmeg
GLAZE:
3/4 cup powdered sugar (or whisk together 1/2 cup regular white Splenda with 1/4 cup cornstarch)
Up to about 2 TB liquid, as needed (juice from the cans of fruit ~or~ Triple Sec or Brandy)
*
Preheat oven to 350. Spray an 8-9” loaf pan (or 2 mini loaf pans) with non-stick baking spray. Set aside. NOTE: If you do 2 mini-loaves, then you'll probably have enough batter left to make 2 muffins too.
Whisk flour, baking powder, soda, salt and spices together. ** Mix together yogurt & milk **
Cream butter and sugar; add eggs and mix well. Beat in drained fruit. Add flour mix alternately to the creamed butter mixture, with the milk mixture (1/2 of the flour ~ then all of the milk ~ then rest of the flour) ~ Beat to blend thoroughly. When well blended, spread evenly in prepared pan(s), about 3/4 full.
Bake at 350 for 45 minutes to 1 hour for the large loaf (test with toothpick to see if it comes out clean) ~ about 40-45 minutes for the mini loaves ~ if you did a couple of muffins, check them after 25-30 minutes.
GLAZE: Whisk the liquid gradually into the powdered sugar (about 1 tsp. at a time), until thick, smooth consistency. I like to put it onto the hot loaves (into all the cracks and down the sides of the pan), but you can put it on when they're cooled for a more opaque look.
Glazed ORANGE BREAD ~ also peach or pear
1 can mandarin oranges, peaches or pears (in natural juice), drained well
1/4 cup butter, softened…………………..............1/2 cup white sugar or 1/2 cup regular white Splenda
2 cups flour (add 1 TB if using Splenda)……….………2 tsp baking powder
1/2 tsp baking soda (3/4 tsp. if using Splenda)........1/4 cup milk
1/2 tsp salt.................................................................2 eggs
1/4 cup sour cream, Greek or regular yogurt (nice if you match the flavor to the bread)
1 tsp cinnamon or nutmeg
GLAZE:
3/4 cup powdered sugar (or whisk together 1/2 cup regular white Splenda with 1/4 cup cornstarch)
Up to about 2 TB liquid, as needed (juice from the cans of fruit ~or~ Triple Sec or Brandy)
*
Preheat oven to 350. Spray an 8-9” loaf pan (or 2 mini loaf pans) with non-stick baking spray. Set aside. NOTE: If you do 2 mini-loaves, then you'll probably have enough batter left to make 2 muffins too.
Whisk flour, baking powder, soda, salt and spices together. ** Mix together yogurt & milk **
Cream butter and sugar; add eggs and mix well. Beat in drained fruit. Add flour mix alternately to the creamed butter mixture, with the milk mixture (1/2 of the flour ~ then all of the milk ~ then rest of the flour) ~ Beat to blend thoroughly. When well blended, spread evenly in prepared pan(s), about 3/4 full.
Bake at 350 for 45 minutes to 1 hour for the large loaf (test with toothpick to see if it comes out clean) ~ about 40-45 minutes for the mini loaves ~ if you did a couple of muffins, check them after 25-30 minutes.
GLAZE: Whisk the liquid gradually into the powdered sugar (about 1 tsp. at a time), until thick, smooth consistency. I like to put it onto the hot loaves (into all the cracks and down the sides of the pan), but you can put it on when they're cooled for a more opaque look.
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