The best delicious Christmas Orange Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Christmas Orange Bread recipe today!
Hello my friends, this Christmas Orange Bread recipe will not disappoint, I promise! Made with simple ingredients, our Christmas Orange Bread is amazingly delicious, and addictive, everyone will be asking for more Christmas Orange Bread.
What Makes This Christmas Orange Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Christmas Orange Bread.
Ready to make this Christmas Orange Bread Recipe? Let’s do it!
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1/2 c Homemade Wonderslim (or
Prune babyfood)
3 Eggs equivalent of Egg
Substitute
1/2 c Orange juice
4 ts Baking powder
3/4 ts Salt
1/4 c Raisins
1/2 c Chopped nuts
1/2 c Sugar
1/2 c Mashed banana
2 1/2 c Unbleached flour
1 1/2 Mixed candied fruit
Mix flour, sugar, baking powder, salt, raisins, nuts, and candied fruit
together. Combine and beat slightly the banana and orange juice; Set
aside. Beat eggs into Wonderslim/prunes one at a time. Alternately, add
prune/egg mixture and banana/orange mixture to dry ingredients mixed with
fruits and nuts. A wooden “fork” works well for the mixing. Pack into
9X5X3 loaf pan lightly sprayed with Pam and lined with wax paper. Bake at
350o for 1 hr. or until done. Cool 20 min. before removing wax paper and
turning out on a rack. Cool before icing.
Icing: Mix powdered sugar into an egg white until smooth and easily
spreadable. You want a thin icing. If you get it too thick, add a little
skim milk. Dot icing with cut up candied (glace’) cherries as desired.
After frosting is firm, wrap in aluminum foil and refrigerate. Improves
with freezing.
Notes: I usually double or triple the recipe. Otherwise, you’ll have
leftover icing (which is also good on cookies). You can divide the dough
out into smaller pans; makes nice gifts.
I have modified the original posted recipe for Homemade Wonderslim by
decreasing the lecithin:
3 c. water 1 12 oz. pk. prunes (cut-up type) 1 T. unbleached lecithin 1/4
tsp. citric acid
Cover prunes with water and bring to a boil. Cool. Blend prunes, water,
lecithin, and citric acid in blender until smooth. Pour in clean quart jar
and refrigerate. Keeps up to 30 days. I pour mine into old jelly jars and
freeze them. I use 1:1 amounts when substituting for oleo in recipes.
Yields
1 Servings
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