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?
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.
BTW-Plate found here.
Are still following our Thankful Home Tour?
Be sure to check out today's blogs!!!!
Thursday:
The Lilypad Cottage
A Little Claireification
Fresh Idea Studio
Pennywise
The Rustic Pig
Your kids are so stinkin' lucky! : )
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