An orange nestled at the toe of the Christmas stocking is a well loved tradition in our family. I welcome the juxtaposition of a warm climate citrus fruit and the usual snowy winter weather of Christmas in New England. It’s a proper treat.
This year I am using my Christmas orange in a hardy bread filled with oats.
The recipe utilizes a Christmas gift, my new food processor, and a stand mixer. Of course, you could use a blender and hand held mixer or just good ole’ elbow grease and a wooden spoon to get the desired consistency for this nutritious and tasty bread.
The large dark orange color of this fruit hints to the dark orange flavor contained inside.
We make the most of this orange by consuming all but the white pith.
Add a bit of sugar and warm winter sunshine…
Process until coarsely chopped before adding the remainder of the wet ingredients.
Mix wet with the dry and you will get an orange dappled batter ready for the oven.
About an hour later you will have a nice crust on the outside and robust texture on the inside.
Orange Oat Bread
- 1 large Christmas orange
- 3/4 cup granulated sugar
- 2 eggs
- 1/3 cup milk
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1 cup old fashioned oats
- 2 teaspoons baking powder
- 1/2 teaspoon each of salt, baking soda and cinnamon
Preheat oven to 350 degrees F. Grease a 10″ loaf pan.
Remove the zest of the orange using a vegetable peeler, being careful to avoid the white pith. Place in the bowl of a food processor. Remove the peel and as much as the connective strands and place orange segments into the bowl of the food processor. Add sugar and process until coarsely chopped. Add the eggs, melted butter and milk. Blend until somewhat smooth.
Combine flour, oats, baking powder, baking soda, salt and cinnamon in the bowl of a stand mixer. Mix until blended. Pour orange mixture into the bowl slowly while the mixer is on low. Beat until combined.
Pour into prepared pan and bake for 50-55 minutes. Let cool on a wire rack before turning out and slicing. Enjoy!