Traditional recipes

Ginger Orange Bread recipe

Ginger Orange Bread recipe

  • Recipes
  • Dish type
  • Cake
  • Loaf cake
  • Fruit loaf

Ground ginger and fresh orange juice flavour this tasty yeasted loaf, made with the help of the bread machine. Perfect toasted with chocolate hazelnut spread, or used for bread pudding!

5 people made this

IngredientsServes: 12

  • 125ml orange juice
  • 45g butter
  • 3 tablespoons dark brown soft sugar
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/8 teaspoon salt
  • 200g plain flour
  • 180g wholemeal flour
  • 1 1/2 teaspoons dried active baking yeast

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Place ingredients into the bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
  2. When the machine signals the end of the cycle, remove the dough. Roll into a loaf, and place in a 900g (2 lb) loaf tin. Set aside to rise until doubled, or until your finger leaves a dent when the dough is pressed lightly.
  3. Preheat the oven to 180 C / Gas 4. Bake the bread for 25 minutes in the preheated oven, or until a rich golden brown.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

by BRR

It's not a bread machine recipe if I have to turn on the oven. Dumped it all in the breadmaker on whole wheat, 1.5 lb loaf, light crust. Added 1/4 cup water during kneading b/c the mix was too dry. Final result was still a bit dry. Texture about as expected for the flours (medium grainy). I don't understand why this recipe used all purpose instead of bread flour. Bread had a hint of sweetness, faint orange flavor, ginger undertones. Overall I'd say it was too mildly spiced to be a specialty bread and too flavored to be an all purpose bread. I won't be making this again.-26 Jun 2008

by librarylady

Yum, it doesn't have a coarse yeast-bread grain (at least I think of yeast-bread as coarse-grained). It's more like a quick bread in that it's fine-grained and somewhat soft. It's also nice that it only rises once.-27 Mar 2006

by hhood

I like this bread, but I don't love it. I would make it again because I have not found many breakfast breads. I think it would make good french toast.-02 Nov 2009


  • 2 Cups flour
  • 1 1/2 Teaspoon baking powder
  • 1 Teaspoon McCormick Ground Ginger
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon McCormick Ground Nutmeg
  • 1/4 Cup (1/2 stick) butter, softened
  • 1 Cup sugar
  • 1 Teaspoon McCormick All Natural Pure Vanilla Extract
  • 2 Teaspoons grated orange peel
  • 1/2 Cup orange juice
  • 2 eggs
  • 1 Cup coarsely chopped fresh cranberries
  • 1/2 Cup slivered almonds, toasted

Mix flour, baking powder, ginger, baking soda, salt and nutmeg in large bowl. Set aside.

Beat butter, sugar and vanilla in another large bowl with electric mixer on medium speed until light and fluffy.

Add orange peel, orange juice and eggs mix well.

Gradually add to flour mixture, mixing just until moistened.

Gently stir in cranberries and almonds.

Pour batter into greased 9x5-inch loaf pan

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.


Orange Mango Nut Bread with Ginger Honey Butter

I first discovered that we had a fruit-bearing tree in our yard the day I pulled up to my driveway to find a woman positioned on my front lawn, bracing a ladder. A man teetered on the top rung in an effort to reach small, red, not-quite-ripe-looking plums from the upper branches. “Can I help you with something?” was the best I could come up with at the time, I was so dumbfounded by the situation. The woman just smiled and commented, “There are lots up near the top!” I parked my car and just let them continue – I sure as heck wasn’t going to climb the tree to retrieve anything myself. Eventually the man came down from the ladder (as I was mentally reviewing our insurance policy), offered me some of the plums (so kind of him, right?) and they went off on their merry way.

I remembered this odd encounter last week on a much-needed day spa trip as I noticed a maintenance worker reach up and snip a ripe orange from a tree. We’ve been eating citrus like mad in our house for the past month, but the idea of plucking one straight from the tree just seemed so…lovely.

I’m nowhere near as brazen as the folks on my front lawn so I refrained from picking the oranges at the spa, but I did buy a big bag of clementines the next time I did my grocery shopping. I parlayed several of them into this incredible Orange Mango Nut Bread, the recipe for which I found inside a Challenge butter package. Like all the butter company recipes I’ve previously shared on this blog, there’s definitely some butter involved. It’s super-moist and citrusy and the little chunks of dried mango and pecans give it a really nice texture. You really don’t need the Ginger Honey Butter, but if you decide to spread some on you’ll appreciate the sweet-spiciness the ginger brings to the mix.


Ginger Bread Recipe

This is a curious recipe in the sense that it’s not about making a traditional gingerbread cookie, but making a bread with ginger as an ingredient resulting in a “Ginger” bread. In actual fact, this is a cake or ”batter” bread. You can always tell a batter bread because it uses baking soda and/or baking powder in place of yeast. You also have an option with the ginger flavor. You can use fresh ginger that has been peeled, sliced and processed to a mash in a food processor, or you can use powdered, ground ginger from a jar if you don’t have fresh ginger on hand or don’t want to add the processing step to the recipe. Both approaches yield a good ginger flavor although the fresh ginger approach delivers a slightly stronger ginger flavor-note to the bread. For this recipe, you can either use the cake bread setting if your machine has one, or you can use the pasta dough or pizza dough setting to make the batter and finish it in the oven. Unlike yeast breads, batter breads don’t rise before baking. That’s why you don’t use the usual dough setting. The standard dough setting has a rise cycle that’s not needed for a batter bread. They rise in the machine or in the oven towards the end of the baking cycle. This bread is great at breakfast or at tea-time with a cup of tea or coffee. It also serves as a great dessert especially around the holidays.

Place all of the ingredients into the bread pan in the order indicated in the ingredients list. You can either use powdered, ground ginger or fresh ginger, but the fresh ginger needs to be peeled and sliced and then processed in a food processor until it is a pulpy, mash. Whole chunks of ginger will deliver a sharp taste to a slice if it’s not sufficiently processed.

Select the cake bread setting for 1-pound loaf and medium crust.

You could also use either the pizza dough or pasta doughing sett to make the batter and then transfer to a buttered baking dish and bake at 425° F./ 218° C. for 40 to 45 minutes. Stick a toothpick or knife into the center of the bread and check for doneness. If it comes out wet, continue to bake for another 5 minutes and check again. Repeat if necessary.

Let the bread rest for 10 minutes regardless of your baking method and serve.


Gift a loaf of this Cranberry Orange Ginger Bread

I’d like to make the motion that homemade bread is the most perfect hostess gift. As a fellow food lovers, I know you understand the anxiety when your host tells you not to bring anything. I refuse to show up to events empty handed, but I dislike putting any pressure on my host to serve my bottle of wine/side/dessert. So, bread for breakfast it is!

Wrapped, homemade bread is the perfect thing to arrive with. It’s a sweet way of saying, enjoy your evening, but don’t worry about breakfast the next day- have a slice of this and a cup of coffee instead.

To wrap, skip the plastic (it will make the bread gummy) or foil and opt for parchment/wax paper instead. Cut a length of wax paper about four times the width of your loaf, and place the bread in the center. Combine the ends of the paper together above the bread, then fold the paper down several times in two or three crisp folds until it’s flush with the top. If you have extra width on the sides, fold and tuck under. If not, trim off any excess so it’s flush with the bread, then secure with a pretty piece of twine and ribbon.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!


Recipe Summary

  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 can (15 ounces) pumpkin puree (1 3/4 cups)
  • 3 large eggs
  • Sugar Glaze for Ginger Pumpkin Bread

Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below) set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs add flour mixture, and stir until just combined.

Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.


Orange Cranberry Candied Ginger Quick Bread Let me first say, I love bread. No, wait… I adore bread. There are few things as delicious to me as fresh-baked bread, and I like it all–from scones and muffins to challah and hearty grain bread. So as you can imagine, I was excited to see this month’s Recipe ReDux theme: Creative Quick Breads. The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too! While savory bread pairs fabulously with a bowl of piping hot soup, I will almost always choose to bake a mildly sweet bread with a fun topping (like crushed pumpkin seeds, streusel, coarse brown sugar or a drizzle of icing). So in the spirit of the holidays, I whipped up this Thanksgiving-inspired quick bread that is equally sweet and spicy (thanks to the candied ginger), nut free and–dare I say–addictive. Prefer a gluten free version? Use two cups of finely ground oats and omit the whole wheat flour. 1 cup whole wheat flour* 1-1/4 cup oats 1/2 cup granulated sugar 2 tsp. ground flax seeds 1-1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. kosher salt 1/4 tsp. ground ginger 4 Tbsp. margarine or butter Zest of 1 small orange (reserve about 1/2 tsp. for frosting) 3/4 cup orange juice 1 egg 1/4 cup candied ginger 1 cup cranberries (fresh or frozen) Frosting: 1/2 cup confectioner's sugar 2 Tbsp. orange juice Reserved orange zest Preheat oven to 350-F degrees. Lightly oil or grease 9"x5" loaf pan. To make oat flour, grind oats in blender or food processor until finely ground. Set aside. In a medium bowl, whisk together wheat flour, oat flour, sugar, flax seeds, baking powder, baking soda, salt and ground ginger. Cut margarine or butter into dry ingredients until slightly crumbly. Add orange zest, orange juice and egg. Mix until just combined. Fold in candied ginger and cranberries. Add mixture to loaf pan and bake for 50 minutes, or until cooked through. Cool pan on cooling rack. While loaf is cooling, mix the powdered sugar, orange juice and orange zest in a small bowl. Keep adding powdered sugar or orange juice as needed to make frosting that is pour-able but not too thin. When loaf is cool, turn over onto cooling rack or plate. Drizzle frosting on top of loaf. Makes 1 loaf. *To make this bread gluten-free, omit the whole wheat flour and use 2 cups of ground oats or oat flour. PLEASE SHARE: What are your favorite holiday quick bread recipes? Please share. I’d love to hear your favorites! And, be sure to check out my fellow Recipe ReDux’ers posts below. You’re sure to find something mouthwatering! Paul A Young's chocolate tea bread recipe

Dark chocolate and stem ginger are perfect partners in every possible way. In this recipe I have used the classic combination but added deep, earthy cardamom and strong Assam tea. The result is a moist loaf cake packed with juicy pieces of stem ginger, handfuls of chocolate chunks and a caramely muscovado top.

Ingredients

  • 250 g Crystallised stem ginger
  • 100 g Raisins
  • 2 tsp Ground cardamom
  • 1 Orange - zest only
  • 80 g Light muscovado sugar
  • 200 ml Strong Assam tea
  • 1 Medium egg, beaten
  • 200 g Self-raising flour
  • 100 g 70% dark chocolate, chopped into generous chunks
  • 8.8 oz Crystallised stem ginger
  • 3.5 oz Raisins
  • 2 tsp Ground cardamom
  • 1 Orange - zest only
  • 2.8 oz Light muscovado sugar
  • 7 fl oz Strong Assam tea
  • 1 Medium egg, beaten
  • 7.1 oz Self-raising flour
  • 3.5 oz 70% dark chocolate, chopped into generous chunks
  • 8.8 oz Crystallised stem ginger
  • 3.5 oz Raisins
  • 2 tsp Ground cardamom
  • 1 Orange - zest only
  • 2.8 oz Light muscovado sugar
  • 0.8 cup Strong Assam tea
  • 1 Medium egg, beaten
  • 7.1 oz Self-raising flour
  • 3.5 oz 70% dark chocolate, chopped into generous chunks

Details

  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Medium
  • Preparation Time: 15 mins
  • Cooking Time: 90 mins
  • Serves: 8

Step-by-step

  1. Place the ginger, raisins, cardamom, orange zest and sugar into a mixing bowl and pour over the hot tea. Cover and leave to soak overnight.
  2. The next morning, preheat the oven to 160°C/325°F/gas 3. Add the beaten egg to the fruit mixture, followed by the flour, and mix well. Add the chocolate and mix again. Pour the mixture into a 1kg loaf tin lined with baking parchment, and bake for 11/2 hours.
  3. Allow the cake to cool in the tin for 30 minutes, then carefully remove. Wrap the cake in fresh parchment paper and a teatowel for 24 hours before eating.
  4. Serve with soft butter and a real hot chocolate.

Also worth your attention:

Taken from Adventures with Chocolate by Paul A. Young. Published by Kyle Cathie Ltd.

Photography: Anders Scønnemann

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How to make cranberry orange bread

You will need to combine dry ingredients – flour, baking powder and ground aromatic spices – cinnamon, ginger, nutmeg and cloves. To avoid any spice lumps, I suggest to sift them. Superb holiday season mix!

In another bowl combine wet ingredients – whisk eggs, add vegetable oil (I used grape seed oil), freshly squeezed orange juice and yogurt. I also added vanilla flavoring.

Fresh orange juice makes difference, so I don’t recommend to substitute it to store-bought juice. Get the most of orange flavor into the loaf!

Slowly add dry ingredients in wet ingredients and mix until you have a thick batter. In the end gently fold fresh cranberries and zest of the orange. Don’t worry about cranberries drowning into the batter, because it is pretty thick.

If you want a crunch, you can add a handful of chopped pecans or walnuts in this Christmas bread.

Prepare a 9×5 inch (23×12 cm) loaf pan. Smear it with butter or line with parchment paper. It will help to get the baked bread easily.

Add the batter to the pan and bake in the preheated oven. Test with a wooden skewer, inserted in the center, it comes out clean – it is ready. It should take around 40 minutes. The baking time depends on a loaf pan that you use.

Don’t rush and set aside to let it cool in the loaf pan. I know this orange cranberry bread smells amazing, but wait around 10 -20 minutes. Then transfer it to the wire rack and cool completely. This step is important, if you wish to add the glaze!

I haven’t used sugar for this cranberry orange recipe, because, to my mind the sweetness of the glaze is enough. If you don’t plan to add an orange glaze on top, add few tablespoons of sugar to the dry ingredient mix.


Directions

Preheat the oven to 375 degrees F. Line muffin tins with paper liners.

In a bowl, combine the flour, baking powder, baking soda, and salt. Mix well.

Combine the butter and sugar in a mixing bowl. Beat on medium speed with an electric mixer until light and fluffy. With the mixer running, add the egg and orange zest. Beat in the flour in small amounts, alternating with the orange juice. Fold in the orange pieces and ginger by hand.

Fill the lined muffin tins 3/4ths full with the muffin batter. Place in the oven and bake at 375 degrees F for 18-20 minutes or until a wooden pick inserted in the center comes out clean.

Remove the pan from the oven and let the muffins cool in the pan for 5 minutes then transfer to a wire rack to cool completely. Store the muffins in an airtight container.


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