Tuesday, December 17, 2013

Orange Cranberry Bread

Photos courtesy of the Cooking Corner.
    The highlight of my baking extravaganza a few weeks ago was an orange bread. I had stocked up on baking supplies with visions of a "Dreamsicle cake". (This is one of the easiest cakes I've ever made - orange cake mix, orange soda and cream cheese frosting - and that's all.) However on the back of the box, I saw an idea that inspired one of the best breads I've made and I love breads. This is simple, moist and easy. Even better it's also an interesting new flavor combination.

Orange Cranberry Bread
Streusel topping -
2 T. brown sugar
1 tsp. cinnamon
2 t. cake mix
1 T. butter
1/4 cup pecans, chopped

Cake -
1 pkg. orange cake mix
1 pkg. vanilla pudding
4 eggs
1 cup sour cream
1/3 cup vegetable oil
1/2 to 2/3 cup of Craisins*

Glaze -
1/2 cup cream cheese frosting
2 T. orange juice

Preheat oven to 350. Spray coat 2 - 9x5x2 loaf pans.

In small bowl, combine topping ingredients and mix with fork until crumbly. Set aside.

Ready for oven.

In medium bowl, break eggs and beat with fork. Add oil, dry mixes and sour cream. Beat 2 minutes at medium speed or until completely combined. Stir in Craisins* until well blended.

Pour batter into bread pans, dividing evenly. Sprinkle with topping. Bake 50-60 minutes. Test with knife to make sure it comes out clean and bread is done.

Let rest in pan 15 minutes. Put a plate over the pan and invert. Let bread completely cool.

Mix glaze ingredients.
Cooling on a plate.
Stir until smooth and drizzle over top of both loaves.

*Craisins are a dried cranberry made by Ocean Spray. Feel free to substitute raisins, if desired.
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