I'm so happy you have found my sweet corner of the internet. Let's have some fun! As a busy Mom of 3, I'm here to help you find the simplicity in cooking. I've already developed easy dinners, side dishes, breakfasts and desserts for you so there is no need to reinvent the wheel. Use my recipes to feed your family!

latest recipes from the blog

Powered by Blogger.
This post contains affiliate links for your convenience.
Friday, February 10, 2017

Double Glazed Citrus Loaf

This delicious, mouthwatering quick bread reminds me of Spring!
Grab some oranges and lemons and get baking.

Double Glazed Citrus Loaf...tangy, soft, full of citrus flavor and glazed...TWICE! (sweetandsavoryfood.com)

This post contains affiliate links for your convenience.

There are a few things I've realized in the past two days.

1.  I want to go back to the tropics where it is 80 degrees, sunny and spectacular.
2.  I'm having a hard time not drinking a mojito at breakfast here at home.
3.  I was completely at a stand still today at lunch when the amazing buffet of chips, salsa and guac weren't placed in front of me.
4.  I will continue to rub tinted lotion all over me in the hopes my tan lasts until June.
5.  I realized yesterday that I haven't baked since the holidays.

So I may be in a bit of a funk.  We came back to cold temperatures and having to shovel snow.  My face is peeling, yet I'm stuck in the middle of winter!

In an attempt to feel "spring-ish" I grabed some orange juice, some freshly squeezed lemons and got to work.  While firing up the KitchenAid mixer I suddenly thought to myself, "I haven't baked anything since the end of December!"

That needed to change.

Double Glazed Citrus Loaf...tangy, soft, full of citrus flavor and glazed...TWICE! (sweetandsavoryfood.com)

I wanted to bake a quick bread that would be great with morning coffee or as an afternoon pick-me-up when the kids got home from school.

And....it needed a glaze.  A thin, syrupy glaze full of flavor that soaked in and stayed put.  I'm pretty sure I accomplished both.  I even went as far as poking holes in the cooled bread with a kabob stick so that when I poured the glaze over it went through the whole loaf.

Oh, and a fun tid bit.  I learned on vacation that sucking on lemons {or limes} gets rid of the hiccups! We may or may not have had an episode of extreme hiccups at dinner one night. And it works people, it really works.

Double Glazed Citrus Loaf...tangy, soft, full of citrus flavor and glazed...TWICE! (sweetandsavoryfood.com)

Shortly after these photos were taken a set of little two year old fingers grabbed the cut up lemons, a hunk of the bread and walked away liked she owned the photo shoot.  She promptly sat down at the table and had herself a little snack.

"What are you doing?"


"Did you ask for a piece?"

"No, but excuse me mama, I'm eating."

Well, okay then.

Double Glazed Citrus Loaf...tangy, soft, full of citrus flavor and glazed...TWICE! (sweetandsavoryfood.com)

If you have an event you need to bake for, this Double Glazed Citrus Loaf would be perfect! It makes two large loaves, or four smaller ones.  Great to deliver to a friend or neighbor, make for a baby or wedding shower or as the sweet for Sunday brunch.

Double Glazed Citrus Loaf

3 eggs
1/2 c. unsweetened applesauce
1/2 c. orange juice
3/4 c. vanilla Greek yogurt
2 t. vanilla
3 c. flour
2 c. sugar
2 t. baking soda
1 t. baking powder
1 t. salt
1 lemon - juice and zest

1 1/2 c. powdered sugar
1 lemon - juiced
3 T. orange juice
1 t. almond extract

1.  In a stand mixer or large bowl with a hand held beater combine the eggs, applesauce, orange juice, yogurt, vanilla and sugar until smooth.
2.  Zest the lemon fully into the batter and then cut in half and squeeze all juice {careful to catch the seeds} also into the batter.
3.  Sift together the remaining dry ingredients, adding to the mixture and fold together gently.
4.  Pour into two greased loaf pans.
5.  Bake at 350 degrees for 50 minutes or until a deep golden brown and the center is set.  Allow to cool completely.
6.  When the loaves have cooled, use a kabob stick or a fork and poke small holes into the loaf.
7.  To make the glaze sift the powdered sugar in a bowl.  Add in the orange juice, almond extract and the juice of a lemon.  You will want a thin glaze, so if too thick add in more orange or lemon juice. Pour half of the glaze over the cooled loafs and allow it to harden.  Then pour the remaining glaze of the loafs.
8.  Store in airtight containers to keep fresh.

Would you like to comment?

  1. Are some of the dry ingredients missing? I am not much of a baker but love citrus things!