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, ...

Preheat your oven to 180°C and line a 2-pound loaf tin with parchment. Set half a tablespoon of the flour aside and mix the rest with the sugar and orange zest. In another bowl lightly beat the ...

Line a two pound loaf tin and heat your oven to 180ºC ... Stir in the courgette, orange zest and blossom water. Fill your lined tin and sprinkle with the slivered almonds and oats.

This recipe comes from organic company Matthews Cotswold Flour who have shared their orange and cranberry panettone loaf recipe. The food dish takes a preparation time of 35 minutes plus proving ...

I was so excited to cut open the loaf and eat it. Inside was a pale, dense dough with raisins evenly distributed throughout. When I bit into the warm bread, I immediately tasted the orange zest.

2. Whisk the sugar, yogurt, oil, eggs, orange zest and vanilla together. 3. Sift the flour, baking powder, cinnamon and salt over the batter and stir to combine. Stir in the pineapple, raisins and ...

Transfer the mixture into the prepared loaf tin and smooth the surface ... Add the icing sugar, orange blossom water and orange zest and mix until the icing is smooth and thick.