Sweet Florida Orange Breakfast Bread

Vegetarian
Health score
1%
Sweet Florida Orange Breakfast Bread
45 min.
16
380kcal

Suggestions

This Sweet Florida Orange Breakfast Bread is a delicious and easy way to start your day! The bread is packed with the refreshing flavor of oranges, making it perfect for a morning treat. It's also a great option if you're looking for a vegetarian-friendly dish to serve at brunch or breakfast. The recipe yields two loaves, so you can enjoy one now and freeze the other for later. The bread has a wonderful texture and is incredibly moist, thanks to the buttermilk and orange juice in the batter. The orange simple syrup brushed on the cakes while they're still warm gives them an extra burst of citrus flavor. The sweet and tangy cranberry-orange relish adds a nice touch, making this bread a true delight. This recipe is a fantastic choice if you're looking for a tasty and unique breakfast option that will impress your family and friends. It's a wonderful way to bring a taste of Florida to your table and brighten your morning!

Ingredients

  • cups flour all-purpose
  • 0.5 teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.5 teaspoon salt 
  • 0.8 cup buttermilk at room temperature
  • 0.5 cup orange juice freshly squeezed
  • teaspoons vanilla extract pure
  • 0.5 pound butter unsalted (2 sticks)
  • cups sugar 
  •  eggs at room temperature
  • 0.3 cup orange zest 
  • 0.5 cup brown sugar 
  • 0.5 cup brown sugar 
  •  cranberry-orange relish whole for this recipe.

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack
  • pot
  • blender
  • loaf pan
  • toothpicks
  • aluminum foil
  • measuring cup

Directions

  1. Preheat oven to 350F.
  2. Grease and lightly flour loaf pans.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. Measure buttermilk, orange juice, and vanilla into a measuring cup. Set aside.
  5. In a large bowl, use a mixer to beat the butter until creamy.
  6. Blend in sugar and beat for a few minutes until light and fluffy.
  7. Mix in eggs, one at a time, and orange zest, and beat until well incorporated.
  8. With mixer on low, slowly pour in 1/3 of the flour mixture.
  9. Mix in half of the buttermilk mixture.
  10. Blend in another 1/3 of the flour mixture and remaining buttermilk mixture.
  11. Add remaining flour mixture and mix until just blended.
  12. Divide batter between prepared pans, filling about 3/4 full, and bake for 30 to 35 minutes (45 minutes if using a large loaf pan) or until a toothpick inserted in center comes out clean.
  13. While loaves bake, prepare orange simple syrup.
  14. Stir together 1/2 cup orange juice and 1/2 cup brown sugar in a small pot. Bring to a boil over medium heat while occasionally stirring, then reduce heat and simmer for a few minutes.
  15. Remove pot from heat and set aside to cool.
  16. When cakes are done, cool for 10 minutes before turning out onto wire rack. Set rack over a sheet pan or piece of foil, and using a brush or a spoon, soak each cake with simple syrup. Allow to cool completely.
  17. Store in an airtight container or wrap tightly.

Nutrition Facts

Calories380kcal
Protein4.85%
Fat30.93%
Carbs64.22%

Properties

Glycemic Index
22.66
Glycemic Load
32.31
Inflammation Score
-5
Nutrition Score
7.7408695652174%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
9.85mg
Naringenin
5.18mg
Luteolin
0.06mg
Kaempferol
0.04mg
Myricetin
0.05mg
Quercetin
0.17mg

Nutrients percent of daily need

Calories:379.99kcal
19%
Fat:13.28g
20.44%
Saturated Fat:7.88g
49.27%
Carbohydrates:62.05g
20.68%
Net Carbohydrates:60.46g
21.99%
Sugar:42.73g
47.47%
Cholesterol:72.63mg
24.21%
Sodium:153.85mg
6.69%
Protein:4.69g
9.38%
Vitamin C:23.34mg
28.29%
Selenium:12.38µg
17.69%
Vitamin B1:0.23mg
15.45%
Folate:61.79µg
15.45%
Vitamin B2:0.21mg
12.48%
Vitamin A:527.68IU
10.55%
Manganese:0.18mg
9.22%
Iron:1.47mg
8.18%
Vitamin B3:1.56mg
7.81%
Phosphorus:69.59mg
6.96%
Fiber:1.59g
6.37%
Calcium:61.49mg
6.15%
Vitamin B5:0.45mg
4.52%
Potassium:156.37mg
4.47%
Vitamin D:0.58µg
3.86%
Copper:0.07mg
3.75%
Vitamin E:0.53mg
3.55%
Magnesium:13.68mg
3.42%
Vitamin B6:0.06mg
3.23%
Vitamin B12:0.17µg
2.9%
Zinc:0.4mg
2.66%
Vitamin K:1.14µg
1.08%
Source:Foodista
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