In my opinion, orange is an underrated flavor. Mostly when we think of fruit when cooking, lemon gets top billing and just think of all the recipes that do not have a predominate “Lemon” in their name and how many times, a lemon, lemon juice or zest is part of the ingredients. Just so many. However, orange is not to be forgotten and I’d have to say, it’s my favorite fruit. This orange bread is a recipe you can whip up so easily since you most likely will have everything on hand. I have a few substitutions that may not be in your pantry but you can use the old standbys of butter and sugar or substitute coconut oil and agave for a healthier version if you prefer. When it comes to spices to flavor the bread, I like a little cinnamon, ginger. You could enjoy this as you would a piece of a lemon loaf served at your favorite coffee shop. They sometimes serve a lemon bread with a glaze on top. I think this is sweet enough with out a glaze. However, if I was serving this as a dessert, I envision a dollop of freshly whipped cream, a little orange zest or scoop of really good orange sherbet or vanilla ice cream. This is also nice in a cake dome to be enjoyed as desired.
Make sure all flour is blended into the batter. The photo on the left needs a little more, gentle blending before ready to place into a bread pan. The batter in the loaf pan on the light looks just right.
Orange Bread Recipe
Preheat oven to 350 degrees
Ingredients
Wet ingredients
-1 large seed-less orange unpeeled (or 2 clementines/tangerines) cut into cubes
-2 eggs
-3/4 cup coconut oil melted
-3/4 cup powdered sugar (or substitute 1/2 cup light agave)
Dry Ingredients
-1 1/2 cup unbleached flour (if using agave, add 2 additional Tablespoons flour
-1/4 teaspoon cinnamon
-1/8 teaspoon ground ginger
-OPTIONAL: Fresh whipped cream with a sprinkle of orange zest or ice cream accompany orange bread.
This photo of the oranges (clemtines) shows approximate sizes how you will chop/cut oranges, notice, peel is on.
Method
1. Butter a loaf pan. Line the butter loaf pan with parchment paper, butter parchment lined pan.
2. Measure all ingredients placing dry ingredients in a mixing bowl and wet ingredients in a blender.
3. Blend wet ingredients until smooth.
4. Pour wet ingredients into dry ingredients in the mixing bowl and stir just enough to blend all ingredients.
5. Transfer batter into butter loaf pan and then into the oven on a medium rack. Do not open oven until you can see than bread has risen. Bread should take 35-40 minutes to bake depending on your oven. Set timer for 35, assess doneness and place back in oven based on your observation. If you need to bake for additional time, set timer, so you don’t forget and bread burns.
6. Let bread cool in pan for 10 minutes then turn onto wire rack, with potholders. Remove parchment paper. Eat plan, with ice cream or with fresh whipping with a sprinkle of orange zest.
