Wow, it’s been a while hasn’t it?
Well here’s a really good recipe to help us get back into the swing of things! I had planned on creating lots of new citrus recipes this past season, and I did get a few put together, but this last one comes straight from a cookbook. I did actually try making my own version of an orange yogurt bread but it wasn’t nearly as good as the one I’m about to share with you.
The Taste of Home Baking Book is one of the many cookbooks I picked up during my ‘welcome back to the states’ shopping sprees. I like this book because it is designed to be used. It’s hardcover and ring-bound so the cookbook will lie open flat on the counter making it easy to read while preparing a recipe. The pages are also removable in case you don’t want to have the entire book out. But what’s really great about this book is that it’s filled with photos and good general information about baking in addition to tons of wonderful recipes.
This Orange Yogurt Bread is the first recipe I tried from the book but I’ve already bookmarked several others. I hope you enjoy it as much as we did!
Orange Yogurt Bread
2/3 cup butter, softened
1 1/4 cups sugar
2 eggs
1/2 cup plain yogurt
1/2 cup orange juice
1 tablespoon grated orange peel
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Glaze:
1/2 cup confectioners’ sugar
2 to 3 teaspooons orange juice
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, orange juice and peel. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well.
3. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pan to wire rack to cool completely.
4. For glaze, combine confectioners’ sugar and enough orange juice to achieve desired consistency. Drizzle over cooled bread.
Recipe notes: I followed this recipe closely. The only change I made was to grate an extra teaspoon of orange zest and add it to the glaze. I also poked holes in the top of the bread with a toothpick before spreading it with glaze. Make sure to check the bread early because the top did brown quickly. The bread freezes very well. I froze half the loaf by wrapping it in foil and then sealing it in a plastic freezer bag. It was still very moist and flavorful after defrosting.
Recipe source: The Taste of Home Baking Book
Ruby says
Whitney says
Gretchen Noelle says
Claudia (cook eat FRET) says
brilynn says
Deborah says
Nicole says
Elle says
Patricia Scarpin says
Jason says
Anali says
Sarah says
mimi says
Mandy says
Nicole says
Elle: Mmmm...strawberry sounds good! Do you add fresh strawberries to the batter, too?
Patricia: Yes, it was nice and tender. Thanks!
Jason: Yes, I suppose that could be done :-)
Anali: I want to try it again soon with lemon instead of orange. The citrus and yogurt are a great combo!
Sarah: Zippy! What a cute description ;-)
Mimi: I've made yogurt cake before but not bread. But I think this recipe is much closer to a cake than a bread anyway :-)
Mandy: Ooooh, grand marnier would be great!
Roni says
Claudia (cook eat FRET) says
Mary Coleman says
michelle says
Eviedee says