Best Orange Lemon Citrus Bread Recipes

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SICILIAN LEMON AND ORANGE SWEET BREAD



Sicilian lemon and orange sweet bread image

This citrus-infused sweet bread, topped with toasted almonds, is based on the flavours of the Italian Colomba di Pasqua (an Easter celebration bread).

Provided by Paul Hollywood

Categories     Cakes and baking

Yield Serves 10

Number Of Ingredients 18

400g/14oz strong white flour
7g salt
40g/1½oz caster sugar
10g instant yeast
120ml/4fl oz milk
4 free-range eggs, lightly whisked
100g/3½oz softened unsalted butter, cut into small pieces, plus extra for greasing
2 lemons, finely grated zest only
1 orange, finely grated zest only
100g/3½oz toasted flaked almonds
100g/3½oz mixed candied peel
100g/3½oz dried cranberries
½ lemon, juice only
2 free-range egg whites
25g/1oz sugar
25g/1oz ground almonds
50g/1¾oz flaked almonds
caster sugar, to sprinkle

Steps:

  • To make the dough, combine the flour, salt, sugar, yeast, milk, eggs and butter in a food mixer fitted with a dough hook. Mix on a slow speed for three minutes and then set on a medium speed for five minutes, to work the mixture together into a soft dough. If you haven't got a mixer, mix the dough ingredients together by hand and knead on a lightly floured surface until you get a soft, elastic dough.
  • Tip the dough into a clean bowl, cover and leave to rise for one hour.
  • For the citrus mixture, combine the citrus zest with the toasted almonds, mixed peel, dried cranberries and lemon juice.
  • Add the citrus mixture to the dough and use your hands to incorporate it into the dough.
  • Grease a 23cm/9in round deep spring-form cake tin.
  • Shape the dough into a ball and place it into the prepared tin.
  • Cover, or place inside a large plastic bag, and leave to rise for three hours, or until the dough has reached the top of the sides of the tin.
  • Preheat the oven to 200C/400F/Gas 6 (in a fan oven) and bake the bread on the middle shelf for 20 minutes.
  • For the topping, in a bowl stir together the egg whites, sugar and ground almonds to make a paste.
  • After 20 minutes of baking, remove the bread from the oven and spread the paste over the top. Sprinkle with flaked almonds and a little more sugar.
  • Reduce the oven temperature to 180C/350F/Gas 4 and return to the oven for a further 20 minutes. If it is going to brown towards the end of baking then cover it loosely with foil.
  • Remove from the oven and leave to cool in the tin for 10 minutes; then release the sides of the tin. Remove from the tin and leave to cool completely on a wire rack.

ORANGE-LEMON CITRUS BREAD



Orange-Lemon Citrus Bread image

Make and share this Orange-Lemon Citrus Bread recipe from Food.com.

Provided by RecipeNut

Categories     Quick Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon grated lemon peel
1/2 teaspoon grated lemon peel
2 teaspoons baking powder
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
1 cup milk
1/2 cup vegetable oil
1 egg, beaten
1 teaspoon vanilla
1/4 cup orange marmalade

Steps:

  • Preheat oven to 350 degrees. Grease and flour 9x5-inch loaf pan.
  • Whisk flour, sugar, 1 tablespoon lemon peel, baking powder, orange peel and salt in large bowl. Beat milk, oil, egg and vanilla in small bowl until well blended. Make well in flour mixture; pour in milk mixture and stir until well blended. (Batter will be thin.) Pour into prepared pan.
  • Bake 45 minutes or until toothpick inserted into center comes out clean. Cool bread in pan on wire rack 5 minutes.
  • Meanwhile, combine marmalade and remaining 1/2 teaspoon lemon peel in small microwavable bowl. Microwave on HIGH 15 seconds or until slightly melted. Remove bread from pan to wire rack; spread marmalade mixture evenly over top. Cool completely before serving.

CITRUS CRANBERRY ZUCCHINI BREAD



Citrus Cranberry Zucchini Bread image

A delicious twist on a summer classic--zucchini bread with a hint of lemon and orange, accented by dried cranberries. My husband just raves about it!

Provided by JANAI

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h35m

Yield 24

Number Of Ingredients 15

3 eggs
2 cups white sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
2 cups shredded zucchini
1 cup dried cranberries
1 orange, zested
1 teaspoon lemon extract
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon salt
1 pinch ground ginger

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
  • Combine flour, baking soda, and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini, cranberries, orange zest, and lemon extract into egg mixture. Add cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 229.6 calories, Carbohydrate 33.5 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 164.8 mg, Sugar 20.2 g

CITRUS LOAF



Citrus Loaf image

This is a nice and refreshing quick bread loaf. It is perfect for gift giving or enjoying with your afternoon tea, and it freezes well too. It is one of my top sellers at our local Farmer's Market. Give it a try...I'm sure you will enjoy it.

Provided by Chef Buggsy

Categories     Quick Breads

Time 55m

Yield 4 mini loafs, 16 serving(s)

Number Of Ingredients 13

2 1/4 cups all-purpose flour
3/4 cup milk
1 cup butter, softened
1 3/4 teaspoons baking powder
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1 1/4 cups granulated sugar
3 eggs
1 teaspoon salt
1/3 cup confectioners' sugar
3/4 tablespoon lemon juice (I use fresh squeezed)
3/4 tablespoon orange juice (I use fresh squeezed)
3 tablespoons butter, melted

Steps:

  • Heat oven to 350 degrees.
  • Grease bottom only of 4 mini loaf pans (I buy the disposable foil ones for Farmer's Market use).
  • In a large mixer bowl combine all bread ingredients. Beat at medium speed, scraping bowl often, until all ingredients are mixed well; about three minutes total.
  • Pour into prepared pans.
  • Bake 35-40 minutes or until a toothpick inserted in the center of loaf comes out clean.
  • Place bread on wire rack to cool.
  • Meanwhile, in a small bowl stir together glaze ingredients.
  • Drizzle glaze over warm bread.
  • If you use regular metal bread pans, allow the bread to cool 10 minutes then loosen around the edge with a knife. Carefully tip the loaves over and remove bread from pans. Place them on the wire rack to cool completely.

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