Bake for 45-55 minutes. The loaf should be golden brown on the edges and set in the center. Test with a skewer or toothpick, ...

Add egg and orange ... into prepared loaf pan. Bake for 1 hour and 10 minutes or until a toothpick inserted into center comes out clean. Let cool completely on wire rack. Store bread covered ...

This bread is moist and ... a touch of brandy and the orange juice adds flavor. Preheat oven to 350 degree or 325 degrees for a convection oven. Butter a 4 x 9 inch loaf pan.

Combine orange zest and next four ingredients in a ... Pour into a lightly greased 9x5x3-inch loaf pan. 7. Bake one hour or until a wooden pick inserted into center comes out clean.

This holiday quick bread recipe was kindly shared by Amy York, the passionate home cook and visionary behind the newly-opened Anchorage kitchenware store and cooking school, The Dirty Apron.

Make Kathleen King's cranberry tea bread ... Kathleen's directions say to bake the bread for 1.5 hours. My large loaf, baked in a 9x5 inch ceramic pan, was done in one hour(** see method below).

Spray a 9-by-5-inch loaf pan with nonstick ... Combine the powdered sugar and orange juice and stir until smooth. Spread the glaze over the top of the bread while it is still warm.

Stir gently until just combined. NOTE: Over-stirring will toughen the bread. Divide batter evenly into 2 prepared loaf pans. Bake 1 hour to 75 minutes or until a toothpick inserted into the center ...

Preheat oven to 350 degrees. Cut off the top half of the bread loaf. Place the wheel of brie on the bottom half and use it as a template to cut a space into the bottom loaf large enough to fit the ...