There is a proliferation of oranges right now. Look at our backyard tree - and we have another one just like it! We have been sharing oranges with everyone we know and even people we don't know.
What better way to use a big juicy orange than an easy quick bread recipe. Almost every day, I have a mid-morning "coffee break" for a little pick-me-up. Does anyone else do that? This bread is perfect for a little something to go with a warm beverage, to slowly savor and enjoy. It holds me over till it's time for lunch.
Let me tell you a little secret: if all you have is lemons, or even limes, they will substitute just fine for the orange in this recipe.
Sweet Orange Bread
1/3 cup canola oil
2/3 cup sugar
1 tablespoon freshly grated orange zest
1 1/2 cups unbleached flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nonfat egg substitute
1/4 cup freshly squeezed orange juice
1/4 cup nonfat milk
3 tablespoons sugar
4 teaspoons freshly squeezed orange juice
1 teaspoon freshly grated orange zest
Preheat oven to 350 degrees F. Coat an 8 by 4-inch loaf pan with nonstick spray.
In medium bowl, beat oil, sugar, and orange zest until well combined. In a separate bowl, whisk together flour, baking powder, and salt. Measure egg substitute, orange juice, and milk in a measuring cup and whisk together.
Add flour mixture alternately with liquid mixture to the first bowl, half at a time, beating well after each addition. Pour batter into prepared loaf pan and spread evenly.
Bake 40 to 45 minutes, until golden and toothpick inserted in center comes out clean. While bread is baking, combine glaze ingredients in small saucepan over low heat. Cook and stir until sugar is dissolved; set aside.
As soon as bread is out of oven, poke holes all over with toothpick. Immediately pour glaze over top. Let cool 10 minutes in pan on wire rack, then remove bread from pan and place on rack to cool completely.
Makes 14 slices, approximately 1/2 inch each.