Ready in 1 hour
Try this Apple Orange Bread recipe, or contribute your own. "Breads" and "Quick" are two of the tags cooks chose for Apple Orange Bread.
"I tried this today it's so good! I was like dang I'm good at cooking"- Hannabanan67
25 people want to try | 23 have favorited
Top-ranked recipe named "Apple Orange Bread"
In blender or food processor, process apples, oranges and raisins until finely chopped, set aside. In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition; beat until light and fluffy. Beat in extract. Combine dry ingredients; add to creamed mixture alternately with orange juice. Stir in fruit mixture and nuts. Pour into 3 greased 8" X 4" loaf pans. Bake at 350 degrees doe 50-55 minutes. or until a wooden pick inserted near center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #662 by lunchuck
BigOven makes mealtime easy!
You may also enjoy:
Hannabanan67 2 years agoI tried this today it's so good! I was like dang I'm good at cooking
vbordlee 3 years agoI happened to have two oranges that needed to be eaten and since my family doesn't eat much citrus unless it's squeezed into a glass---I was eager to bake this bread. Took longer than I'd hoped since I was in a hurry that morning but I'm so glad to find this recipe. Next time I'll just plan ahead to make sure I don't have anywhere to go for the next couple hours. One thing I did change---well a couple things...First, I used two whole oranges that I'd processed with my Jack Lalane juicer, using both the pulp and the liquid. I didn't measure but the liquid amount looked right so I didn't add any additional orange juice. Also, I used only two small apples instead of the amount called for. But the pulp from the oranges balanced this out as well. Added a generous amount of walnuts, again not measuring precisely. Probably added about 1/4 cup more than called for. Oh, and I did not use shortening. Rather, I used coconut oil. This makes a large amount of batter so it worked just fine to put in a bundt pan and one additional small loaf pan. I should have taken the small loaf pan out a bit sooner than the bundt pan but I had other things going on----Still even the loaf pan turned out fine. Finally, I topped this with a smooth, creamy creamed cheese sauce. One package cream cheese, 1/2 cup milk, 1 small box organic powdered sugar, 1 tsp almond extract (oh and I also didn't have any lemon extract so I substituted almond extract in the bread batter as well). This was blended till creamy in a blender. Made the perfect addition to the 'cake' and loaf bread. One last thing. I took out the big white inner peeling sections from the pulp so that it would not be unnecessarily bitter. Worked fine.