Sweet Florida Orange Breakfast Bread

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

Suggestions

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