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I make fruit breads for Michael's breakfast, mostly to get him to eat fruit, but also because he loves the warm, moist treat as a nice alternative to yogurt in the morning - and for him it goes great with coffee. A co-worker brought in about two dozen oranges from her yard and I gladly took them off her hands. This is high citrus season in Northern California and even your casual acquaintances will try to dump lemons, oranges, tangerines, grapefruit, pomelos and others off on you lest they rot and become a nuisance in their yards. With a great number of them I'm making a very simple orange marmalade, but I also thought I'd make Michael a new variety of breakfast bread. I had almonds on hand, but you could use any of your favorite nuts or omit them altogether.
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Orange Almond Bread
January 10, 2010
30 min or less active, bread, fall, winter
I make fruit breads for Michael's breakfast, mostly to get him to eat fruit, but also because he loves the warm, moist treat as a nice alternative to yogurt in the morning - and for him it goes great with coffee. A co-worker brought in about two dozen oranges from her yard and I gladly took them off her hands. This is high citrus season in Northern California and even your casual acquaintances will try to dump lemons, oranges, tangerines, grapefruit, pomelos and others off on you lest they rot and become a nuisance in their yards. With a great number of them I'm making a very simple orange marmalade, but I also thought I'd make Michael a new variety of breakfast bread. I had almonds on hand, but you could use any of your favorite nuts or omit them altogether.Information
Servings: 8
Time:
Price: ~$6.25 (with store-bought oranges); ~$0.78 per serving
Nutrition (per serving):
Calories: 246.7
Protein: 6.1g
Fat: 1.3g
Saturated fat: 1.3g
Carbohydrates: 41.1g
Fiber: 0.84g
Sodium: 219.1mg
Cholesterol: 26.6mg
High In:
Good Source:
Low In:
Ingredients
- 1 cup orange juice, from 3-4 oranges
- 2 tsp orange zest
- 1 tsp vanilla extract
- 1 egg
- 2 Tbsp butter (I used soy butter), softened
- 2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 cup sugar
- 1/2 cup almonds, chopped, sliced or slivered
Preparation
- Preheat oven to 350 degrees.
- Be sure to zest the oranges before juicing. It's quite hard to do it the other way around. Put juice in a microwave for 30-60 seconds until it boils. Add zest to the juice and cool slightly.
- Meanwhile, put extract, egg and butter in a large bowl and whisk to incorporate. Add juice and zest and mix again.
- Add dry ingredients (flour through sugar) to the bowl and mix thoroughly. Add almonds.
- Move to a loaf pan that has been sprayed with cooking spray and spread out evenly. Bake for 60 minutes or until a knife inserted in the center comes out clean.
- Remove from oven and cool for 10-15 minutes, then run a knife around the edges to loosen, turn over onto a cooling rack and cool or dig right in and eat it warm!
