This orange bread recipe is not necessarily on of those traditional Italian bread recipes. And I realize that. But I decided to post it - just because it's darn good! Nothing like a citrus sweet combo with a slab of butter on top!
The combo of fresh ground almonds and the orange zest are the dominant flavors. I think this really good for breakfast with a pat (or two) of salted butter!
I found this recipe in in the cake section of a cookbook. I can't remember what cook book, now though. You know how that is, your read a cook book for fun. Make something. Then want to go back and look for it, and "poof". You need to go to brain camp to try and remember.
The odd thing was, even though this was in a cake recipe section of the cook book whose name I can't remember, they called for cooking it in a loaf pan. To me loaf pan equals bread. And my theory was proven true after the finished product. The only tweaking I did was add a few spices to make this more of an Italian dessert recipe. That was it. I didn't change anything else. And this turned out like a bread. It holds together real well and in many ways reminds me of the texture I get with my made-since-forever recipe for pumpkin bread.
Thanks for stopping by, and if you want to serve this with a fork, I'd suggest my orange glaze recipe to drizzle on top. Or do a simple glaze listed in the recipe.
Happy baking -
* 3/4 cups sugar
* 10 tablespoons unsalted butter
* 2 egg
* 3/4 cups ground almonds
* 1 tablespoon grated orange zest
* 1 1/2 cups of flour
* 2 tsp scant baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* Pre-heat oven to 350 F.
* Beat sugar and butter until creamy.
* Add eggs, beat after each addition.
* Add almonds and 3 teaspoons of the orange zest.
* Gently fold in the sifted flour alternately with the milk.
* Spoon mixture into the greased loaf pan.
* Bake for or until toothpick comes out clean.
* Place 1 cup of powdered sugar, remaining orange zest, and 1-2 tablespoons of hot water in a bowl and beat until smooth. Spread over cooled cake!
Hmmm. I haven't used extract for this recipe so I can't advise to amounts. I would say for appearance to consider adding orange food coloring to the glaze!
Either is fine. I use what I have the most of.
I'm sure pecans would work. We just don't use them much in Italian dessert recipes. We do use walnuts, but I'm a little hesitant to suggest them since I've never tried that substitution.
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