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Yogurt makes this quick bread extra moist. Orange zest and juice add a fresh scent and flavor!
Heat oven to 350°F. Spray bottom only of 3 (5 3/4x3-inch) mini loaf pans; set aside.
Combine sugar, 1/3 cup butter, orange juice and orange zest in large bowl; beat at medium speed until creamy. Add yogurt and eggs; continue beating until well mixed. Add all remaining bread ingredients except coarse grain sugar. Continue beating just until well mixed.
Spread batter into prepared pans; sprinkle each with coarse sugar, if desired. Bake for 30 to 34 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes; remove to wire cooling rack. Cool completely.
Combine all orange butter ingredients in small bowl; beat at low speed until well mixed. Serve with sliced bread.
*Substitute coarsely chopped regular sweetened dried cranberries.
Dietary Fiber: 1g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3211
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
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Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
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