For those who wanted "orange bread" w/o cran or nuts, it is a great recipe for that as well - I left those out for a plain & simple loaf! Its a 5* recipe with my changes: 40 g (3 Tbsp) butter (I did not have any yogurt on hand and I thought it would need more fat); 1/4 c more OJ and I popped it into an oven at 160C, and upped it to 170C which is what the recipe calls for about 15mins later (because some people had trouble with dry bread). I make a syrup with 3 T white sugar & 3 T OJ - pull bread out of the oven, poke light holes in it with a sharp fork while its warm, and pour warm glaze while its in the tin. Then take it out of the tin only when cool. I always line my tin with paper so I'm not sure if this makes it difficult to pull out eventually. -- super moist! PS zest of 2 BIG oranges did it - super strong orange taste :)
Also, toast some slivered almonds, and pour half the syrup on, then scatter almonds, and pour the rest of the syrup. Almonds stick to the loaf & remain crunchy - YUM.
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For those who wanted "orange bread" w/o cran or nuts, it is a great recipe for that as well -...