Oh, fruitcake. Poor, oft-maligned fruitcake.
Wanna know a secret? I like fruitcake.
Fruit, nuts, butter, and rum … seriously, what’s not to like?
Whether you like fruitcake or not, I’m pretty sure you’ll like my latest bread for Twelve Loaves … orange-glazed fruitcake quick bread!
Unlike traditional fruitcake, my orange-glazed fruitcake quick bread is less sweet and mildly spiced, yet it’s still dense, hearty, fruity, and nutty … it’s everything you think of when you think of fruitcake, without the, well, weirdness that is fruitcake.
Warm a slice and drizzle it with honey for a lovely nighttime treat. Or toast a slice and slather it with butter and jam for breakfast. Either way, it’s a great way to add a little holiday to the everyday.
Oh, remember what Johnny said about fruitcake being the worst gift? Not my orange-glazed fruitcake quick bread. Bake a batch in mini-loaf pans, and you have a delicious holiday gift for your favorite fruitcake — or non-fruitcake — lover!
- 2 eggs
- 1 cup white sugar
- ½ cup salted butter, melted
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- 1 tablespoon dried orange peel
- ½ cup chopped pecans
- 2 cups fruitcake mix
- ½ cup powdered sugar
- 2 tablespoons orange juice
- 1 tablespoon rum (optional)
- Preheat oven to 350°F.
- Grease the bottom and sides of a 9×5 inch loaf pan or four 6×3 inch loaf pans.
- In a large bowl, beat the eggs. Stir in the sugar, melted butter, buttermilk, and vanilla extract until thoroughly combined. In a medium-sized bowl, combine the flour, baking powder, nutmeg, and dried orange peel. Stir the dry ingredients into the buttermilk mixture, just enough to moisten. Stir in the pecans and fruitcake mix. Spread the batter evenly into the prepared pan(s).
- If using a large loaf pan, bake for 55 to 65 minutes, or until a toothpick inserted in the center of the bread comes out clean. If using miniature loaf pans, bake for 30 to 40 minutes, or until a toothpick inserted in the center of the bread comes out clean. Let cool in pan(s) for 10 minutes, then turn out onto a wire rack, and cool completely.
- Once cool, make the glaze. In a medium-sized bowl, combine the powdered sugar, orange juice, and rum (if using), stirring until the glaze is smooth and drizzling consistency is reached. Drizzle the cooled loaf(s) evenly with the glaze.
- Let the glaze set completely before wrapping the loaf(s); store in the refrigerator.
- Apricot Ginger Panettone from A Shaggy Dough Story
- Bacon Fat Spice Loaf from girlichef
- Cranberry Kringle from Kudos Kitchen by Renee
- Eggnog Streusel Muffins from From My Sweet Heart
- Fruitcake Quick Bread from Rhubarb and Honey
- Gingerbread from Nik Snacks
- Holiday Fruit and Cheese Bread from Basic N Delicious
- Joululimppu (Finnish Christmas Bread) from Culinary Adventures with Camilla
- Kardemummakrans from Ma che ti sei MANGIATO
- Raisin and Nut Wreath Bread from A Baker’s House
- Stollen from Karen’s Kitchen Stories
- Stollen Wreath from Cake Duchess
- Swiss Butter Braid from That Skinny Chick Can Bake
- Whole Wheat Cranberry and Walnut Bread from NinjaBaker
2. Link your post to the linky tool at the bottom of my blog post. It must be a bread baked to the Twelve Loaves theme.
3. Bake your Twelve Loaves bread this December 2014 and post it on your blog by December 31, 2014.