Best Sunshine Bread Recipes

SUNSHINE STATE ORANGE BREAD

Steps:

• In a large bowl, combine the flour, sugar, orange zest, baking powder and baking soda. In a small bowl, whisk water, orange juice, egg, butter and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts., Transfer to greased 9x5-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine icing ingredients. Drizzle over bread.

SUNSHINE BREAD

Steps:

• In bowl, mix together all flours, cinnamon, salt, yeast,oats, and sage.
• Add liquid& dry ingredients to bread machine per your machines instuctions,.
• Set machine on light whole wheat cycle.
• At first beep, add both kinds of raisens and nuts.
• Wait-- enjoy!

SWEET, TART LEMON-BLUEBERRY BREAD TASTES LIKE PURE SUNSHINE

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, coat a 9x5-inch loaf pan with oil or cooking spray. Cut 1 1/2 cups blueberries in half if the berries are large (they're easier to cut while still frozen).
• Place 4 tablespoons unsalted butter in a microwave-safe medium bowl and microwave until melted, about 30 seconds. (Alternatively, melt on the stovetop and pour into a medium bowl.)
• Place 1 cup granulated sugar in a large bowl. Finely grate the zest of 2 medium lemons (about 1 packed tablespoon) onto the sugar; reserve the lemons for juicing. Use your fingers to rub the zest into the sugar until it's well-combined and fragrant. Add 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, and 1/4 teaspoon baking soda to the lemon sugar and whisk to combine.
• Juice the zested lemons into a small liquid measuring cup until you have 1/3 cup juice. Transfer 3 tablespoons to the butter (reserve the remaining juice for the glaze). Add 1 cup plain yogurt and 2 large eggs to the butter and whisk until combined.
• Add the yogurt mixture to the flour mixture and stir with a rubber spatula until almost combined and a few streaks of flour remain. Add the blueberries and fold until just combined and no streaks of flour remain. Do not overmix; the mixture will be very thick. Scrape the batter into the loaf pan, push it into the corners, and smooth the top.
• Bake until light golden-brown on top and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Place on a wire rack and let cool for 10 minutes. Run a thin knife around the bread to loosen it from the pan, then flip out of the pan and place back on the rack to cool completely, about 1 hour 15 minutes more. Cut slices with a serrated knife.
• Add 3/4 cup powdered sugar to the reserved lemon juice and whisk until smooth. Spoon evenly over the top of the bread, letting some of it drip down the sides. Let sit until the icing is set before slicing, 15 to 20 minutes.

MICHIGAN SUNSHINE BREAD

Steps:

• Preheat oven to 325. Line with parchment or grease a 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine first 3 ingredients in small bowl. Cream butter with 1 Cup sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon zest. Alternately mix in dry ingredients and milk. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 10 minutes.
• Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
• Pierce top of hot loaf several times with toothpick. Pour or brush hot lemon sauce over loaf in pan. Cool 30 minutes in pan on rack. Then turn bread out of pan and cool completely on rack.