Fresh Orange Quick Bread
2 eggs, room temperature
1 stick butter, room temperature (½ cup)
1½ cups sugar
½ cup orange juice + ¼ cup
1 tsp vanilla
2 cups flour
3 tsp baking powder
½ tsp salt
Preheat the oven to 375℉. Line one 9” x 5” loaf pan with parchment paper.
Zest orange. Place on a flat surface and, using a knife with a flat blade, minced finely. Set aside. Pulse remaining orange in a blender or food processor until smooth. Set aside.
Cream eggs, butter and sugar together with a mixer until pale. Add orange zest, orange puree, ½ cup orange juice and vanilla. Mix until smooth.
Whisk together flour, baking soda and salt. Add to sugar mixture and blend until smooth
Place batter into loaf pan and bake until a skewer inserted in the center comes out clean, about 60 minutes.
Immediately after taking the bread out of the oven, drizzle the top with ¼ orange juice, going slowly enough to allow the juice to soak into the top of the bread.
10 servings, 350 calories per serving
Hack: For smaller loaves (for freezing or giving away!), divide batter between two 6’ x 4” loaf pans lined with parchment paper and bake for 40-45 minutes. Alternately, line 24 muffin cups with muffin papers. Divide batter between cups and bake for 25-30 minutes.
Hack: To easily zest a whole orange, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
Hack: Puree any leftover oranges in the blender or food processor for use in recipes such as cakes, cookies or breads. 1 orange yields about ⅓ cup, which can be sealed in a bag and stored in the freezer.