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Blend all cake ingredients together with a mixer. Pour into greased loaf 9 x 5 x 3 inch loaf pans. Bake at 350 degrees for 1 hour. Makes: 2 loaves
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GLAZE: Mix all glaze ingredients together. Pour over bread when it is done.
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NOTE: I use orange/pineapple juice instead of plain orange juice. I've had it made either way and like both versions equally. I just happen to buy the juice blend regularly and seldom buy plain orange juice. (Nancy)
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TO BAKE IN JARS: Grease 5 wide-mouth pint canning jars. Divide dough evenly between jars. (Jars will be slightly over 1/2 full.) Bake at 325 degrees for 50 minutes. Pull jars out of oven 1 at a time. Pour glaze over hot bread. Immediately apply and firmly tighten a two-piece wide-mouth canning lid. The lid will form a vacuum seal as the jar cools.
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Jars of canned bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer. The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth. (Nancy)
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| Reviewed By: |
Stevie Miller |
| I have made this recipe for years (lost it and found it here). This is so easy to make and absolutely delicious. It has been a favorite of my family and friends (my old boss would not share hers with anyone, not even her husband). You can make this into smaller loaves also, great for gift giving. |
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