This Whole Wheat Orange English Muffin Bread is delicious toasted with a smidge of butter and a drizzle of honey or jam.
Sure, you can make classic English muffin bread. And it’s totally great! But this Whole Wheat Orange English Muffin Bread kicks things up a notch. It’s not really a sweet bread. There’s a little sugar in it, but not much. And it has added cinnamon and orange to keep things interesting. Chopped pecans round out the flavor and texture. This is a great breakfast bread to try!
Ingredients needed:
- all purpose flour
- whole wheat flour
- active dry yeast
- white sugar
- ground cinnamon, salt and baking soda
- orange juice
- water
- canola or vegetable oil
- chopped pecans
- cornmeal
How to make Whole Wheat Orange English Muffin Bread:
The complete, printable recipe is at the end of this post.
In a large bowl, whisk together 1 cup of all-purpose flour and 1 cup of whole wheat flour, yeast, sugar, cinnamon, salt and baking soda. Add the orange juice, water and oil; beat on low speed until moistened. Beat on high for an additional 3 minutes. Stir in the pecans and remaining flour (2 cups all-purpose flour and 1 cup of whole wheat flour). You’ll end up with a stiff batter, but don’t knead it.
Spray two (8×4-inch) loaf pans with nonstick spray. Sprinkle the pans with cornmeal. Spoon batter into pans and sprinkle with a little more cornmeal. Cover with a cloth and let rise in a warm place until doubled, about 50 minutes.
Preheat the oven to 350 degrees F. Bake 35 to 40 minutes or until golden brown. Immediately remove the bread from the pans to cool on wire racks. Slice and toast when ready to eat.
Slice this bread and toast it. Top it with butter and your favorite jam. We happen to like it with kumquat marmalade (pictured below) when we’ve made a fresh batch. Enjoy!
How to freeze bread:
This bread freezes well. Wrap tightly with foil, drop it into a freezer zip baggie, and place in the freezer until ready to defrost and eat.
The Best Whole Wheat Bread Recipes:
- Spicy Whole Wheat Pumpkin Banana Bread
- Whole Wheat Ciabatta Bread
- Honey Whole Wheat Bread
- Whole Wheat Healthy Banana Bread
- Whole Wheat Chocolate Chip Pumpkin Bread
Whole Wheat Orange English Muffin Bread
Ingredients
- 3 cups all purpose flour, divided
- 2 cups whole wheat flour, divided
- Two .25-ounce envelopes active dry yeast
- 2 tablespoons granulated white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1½ cups warm orange juice (120 to 130°F)
- ½ cup warm water (120 to 130°F)
- ¼ cup canola or vegetable oil
- ½ cup finely chopped pecans
- cornmeal
Instructions
- In a large bowl, whisk together 1 cup of all-purpose flour and 1 cup of whole wheat flour, yeast, sugar, cinnamon, salt and baking soda. Add the orange juice, water and oil; beat on low speed until moistened. Beat on high for an additional 3 minutes. Stir in the pecans and remaining flour (2 cups all-purpose flour and 1 cup of whole wheat flour). You'll end up with a stiff batter, but don't knead it.
- Spray two (8x4-inch) loaf pans with nonstick spray. Sprinkle the pans with cornmeal. Spoon the batter into the pans and sprinkle lightly with a little more cornmeal. Cover with a cloth and let rise in a warm place until doubled, about 50 minutes.
- Preheat the oven to 350°F. Bake 35 to 40 minutes or until golden brown. Immediately remove from pans to cool on wire racks. Slice and toast when ready to eat.
Notes
- *It's perfectly okay to use (all) all-purpose flour and leave out the wheat.
- *It's important to coat the greased pans with cornmeal- it will help keep the loaves from sticking to the pan.
- *To create a warm place for rising, turn on your oven light, let it heat for a brief 30 seconds, turn off the oven and let the loaves rise in there.
- *This bread freezes well. Wrap tightly with foil, drop it into a freezer zip baggie and place in the freezer until ready to defrost and eat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
