Thursday, November 7, 2013

Two Lovely Loaves

Lemon-Blueberry and Orange-Cranberry

Both are delightfully moist, just the right sweet and tart,
and can be baked at the same temp and time!


Orange-Cranberry Bread (2 loaves):

Batter:
4 cups all purpose flour
  2 cup sugar
  1.5 tsp baking soda
1.5 tsp baking powder
1 tsp salt
  1.5 cup orange juice
1/4 cup orange zest (2 large oranges)
4 tbsp coconut oil
2 large eggs
1 bag fresh cranberries


For the Glaze:
Simply stir together:
1/4 cup fresh squeezed orange juice (2 large oranges)
2 cups powdered sugar

Preheat oven to 375
Mix dry ingredients together in large bowl.
Using a mixer, add orange juice and zest, eggs, and oil.
Using spatula or spoon, fold in cranberries.
Prep two 9 by 5 loaf pans.
Evenly fill both pans with batter, smooth out the top.
Bake for 45 minutes or until toothpick comes out clean.
 Cool on rack for 5 minutes, invert and remove from pan.
Drizzle with glaze and allow to cool.
Serve warm or store in fridge.

Lemon-Blueberry Bread (2 loaves):

Batter:
 2 sticks unsalted butter
2 cups granulated sugar
4 large eggs
1/3 cup lemon zest (5-6 large lemons)
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 cup fresh squeezed lemon juice
1 cup milk
1/2 tsp pure vanilla or 1 tsp vanilla extract
1 pint blueberries per loaf*

For syrup:
1 cup powdered sugar
1/2 cup fresh squeezed lemon juice

For the Glaze:
Simply stir together:
1/4 cup fresh squeezed lemon juice 
2 cups powdered sugar

 Preheat oven to 375
Beat together butter and sugar until creamy.
Add eggs, one at a time, then the lemon zest.
In small bowl combine 1/4 c lemon juice, milk, and vanilla.
In large bowl combine dry ingredients.
Alternately add the small bowl and large bowl contents
to the egg and sugar mixture.
*Optional* Fold in blueberries to batter.
Prep two 9 by 5 loaf pans.
Evenly fill both pans with batter, smooth out the top.
Bake for 45 minutes or until toothpick comes out clean.
Prepare syrup:
In small saucepan, heat 1/2 cup lemon juice.
Whisk in sugar until dissolved. 
 Cool on rack for 5 minutes, pour syrup over loaves 
and allow to rest 5 more minutes.
 Invert and remove from pan.
 Drizzle with glaze and allow to cool.
Serve warm or store in fridge.
 Enjoy!
BTW-Plate found here.

Are still following our Thankful Home Tour?
http://www.cedarhillfarmhouse.com/2013/11/thankful-home-tour.html http://eclecticallyvintage.com/2013/11/thanksgiving-traditions-thankful-pumpkins/ http://southernhospitalityblog.com/thankful-at-home-a-grateful-heart/ http://www.thistlewoodfarms.com/i-dance-with-cinderella
Be sure to check out today's blogs!!!!
Thursday:

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