Wednesday, 28 March 2012





Glazed Orange Bread

Ingredients

½ cup shortening

1 cup sugar

2 eggs

1½ cups flour

1 teaspoon baking powder

Pinch of salt

½ cup milk

1 teaspoon orange extract

Rind of orange, grated

½ cup chopped pecans



Glaze:

Juice of orange

¼ cup sugar



Method



1.                  Cream shortening and sugar, add eggs and beat thoroughly.

2.                  Sift together flour, baking powder and salt.

3.                  Add alternately with milk to creamed mixture.

4.                  Add orange extract and grated orange rind.

5.                  Fold in chopped pecans.

6.                  Pour into a greased and floured loaf pan and bake at 325° for 60 to 65 minutes.

7.                  Test with toothpick.

8.                  For glaze, combine lemon juice and sugar in a saucepan and bring to a boil. 

9.                  Pour over bread while still in pan.

10.              Use toothpick to pierce bread so glaze will run into loaf.



Glazed Orange Bread was made and prepared by Shirley-Ann Pearman



Photography by Shirley-Ann Pearman



Recipe was taken from “A Little Taste Of Texas” by Barbara C. Jones, Copyright 1990, the chapter on “Breads”, page 29.  The recipe on page 29 originally was called Glazed Lemon Bread, however, in this case I changed it to Orange because at the time of deciding to make the Glazed Lemon Bread I didn’t have any lemons in.  In that case everywhere it had lemon I replaced it with orange (orange extract, orange rind and orange juice).
PDF Version of Glazed Orange Bread


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Thank You!


Shirley-Ann Pearman


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