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 1/4 c Raisins
Prune babyfood) 1/2 c Chopped nuts
3 Eggs equivalent of Egg 1/2 c Sugar
Substitute 1/2 c Mashed banana
1/2 c Orange juice 2 1/2 c Unbleached flour
4 ts Baking powder 1 1/2 Mixed candied fruit
3/4 ts Salt
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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