ORANGE BREAD
One 9 × 5-inch loaf
This is an easily made bread. If desired, slice it and eat it while hot, with lots of good butter. You’ll find this bread easier to slice on the second day.
Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan.
Whisk together in a large bowl (using the larger amount of sugar for a more cakelike result):
- 3 cups (375g) all-purpose flour
- ½ to ¾ cup (100 to 150g) sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Beat together in a medium bowl:
- 1 ¼ cups (295g) milk
- Finely grated zest of 1 orange
- ¼ cup (60g) orange juice
- 1 large egg
- 2 tablespoons (25g) vegetable oil
Pour the liquid mixture into the dry ingredients and combine with a few swift strokes. Stir lightly until barely blended. If desired, fold in:
- (1 cup chopped toasted walnuts or pecans)
- (⅓ cup finely chopped dried cranberries or apricots)
Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Let cool for 10 minutes in the pan on a rack, then turn out onto the rack to cool completely.