Tag Archives: orange juice

Signs of Spring: Orange Cream Cheese Bread

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I am always stocking up on citrus fruits, especially in the spring. However with my abundance of lemons, oranges + grapefruits around the house, I never manage to use them up before they go bad. It feels more like summer than spring today with a high of 88 degrees, but I had one mineola left that needed to be used up. What to make… what to make…

 

I ran across this recipe + decided to do some improvising. So here is my modified version:

Orange Cream Cheese Bread

  • 1 (8oz) package of cream cheese, room temperature
  • 1/2 cup shortening
  • 1 + 2/3 cup granulated sugar
  • 2 eggs, room temperature
  • 2 + 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1 cup milk (I used 2%)
  • 1/2 cup almonds, chopped in a food processor
  • 2 tbsp zested orange peel (I used a mineola)
  • 3 drops yellow food coloring
  • 1 drop red food coloring
  • 1/4 cup Simply Orange with Mango juice

Preheat your oven to 375 degrees with the oven rack in the center.

In a stand mixer with paddle attachment, beat the cream cheese + shortening on med-high setting. Slowly add in the granulated sugar, beating until light + fluffy. Add the eggs, beating well after each addition.

In a medium bowl, sift together the flour, salt + baking powder; add to the creamed mixture alternating with the milk, beginning + ending with the flour mixture. Mix well after each addition. Scrape down the sides of the bowl as needed. Stir in the chopped almonds + orange peel. Finally, add in your drops of yellow + red food coloring to give your batter an orange tint.

Grease + flour two bread loaf pans (mine were 8x4x3). Pour the batter equally between the pans + even out the top with a rubber spatula. Place your loaf pans in the oven + bake for 55 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes. Sprinkle the orange juice over the top of each loaf (1/8 cup each) + remove from the pan to cool completely on a wire rack.

That’s it! It tastes great while still warm or for breakfast the next day. Spread with jam, lemon curd, orange marmalade, maple syrup… whatever you like. Sounds like it would be perfect served with a mimosa, but I’ll have to wait till after baby for that one!

Enjoy!

~katie

 

Recipe Roundup

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Another week of great recipes!

Chicken Panzanella Salad via Women’s Health Magazine {unfortunately the recipe is not on their website… but this is a link to their Food Section}

 

Bette’s Diner Buttermilk Pancakes via The Pancake Handbook {Husby likes to substitute the buttermilk for greek yogurt!}

 

Everything Bagels via Food Coma {this is a blueberry bagel recipe ~ I’ve omitted the blueberries + instead brushed bagels with egg yolk, poppy seeds, salt, garlic powder + onion powder the last 5 mins of baking}

 

Shepherd’s Pie via Gordon Ramsay’s Recipes ~ this was perfect for St. Patty’s Day dinner with some imported beer {none for me + baby though!}

 

Blue Velvet Sandwich Cookies via Food Network Magazine {I just substituted the red food coloring for blue and VIOLA!}

 

Hope you try some of these recipes + I’d love to hear suggestions of your favorite recipes to try!

~katie