Wednesday, February 22, 2012

Orange-Walnut Bread

Who here loves banana bread? I sure do. But I get sick of bananas pretty fast. And citrus is soooo in season right now. Bright, juicy, spirit-lifting citrus... EVERYWHERE. Aren't you loving it?

But what to do with it all? There's the usual standby of, you know, just eating it, but that gets old after a while too. And it would be such a shame to let citrus season pass without enjoying the wide range of its flavoring possibilities. So why not make some tasty bread with all that lovely orange goodness?

Like this bread. It's super tasty! Like banana bread kicked up a notch... except, you know, minus the bananas. Soft and dense with a subtle sweetness, a slight crunch from the earthy walnuts, and beautiful orange-y notes that sing, "Good morning, sunshine!" It's the perfect complement to your morning cup of coffee or glass of milk... a seriously sweet way to start your day. And it's seriously too good to pass up this citrus season. Trust me!

Orange-Walnut Bread
from Williams-Sonoma: Muffins
yields 1 loaf

2 cups all-purpose flour
1 cup white granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
grated zest of 1 orange
3/4 cup walnuts, coarsely chopped, toasted
1/4 cup unsalted butter, melted
2 large eggs, beaten
3/4 cup strained fresh orange juice
1 teaspoon vanilla extract

1. Preheat the oven to 325 degrees F. Grease one 8-1/2-by-4-1/2-inch loaf pan or spray with non-stick cooking spray.
2. In a large bowl, sift together the flour, sugar, baking powder, and salt. Add the zest and the walnuts, and stir until evenly distributed. Make a well in the center of the dry ingredients, and add the remaining wet ingredients. Stir until smooth. Spoon the batter into the prepared plan.
3. Bake until the top is browned and firm and the loaf begins to pull away from the sides of the pan (50-60 minutes). A toothpick inserted into the center of the loaf should come out clean. Transfer to a wire rack and cool for 10 minutes. Remove from the loaf pan and allow to cool on the rack until cooled completely. Serve at room temperature, sliced to desired thickness.


  1. This sounds like a great, subtle bread. Looks beautiful and moist!

  2. This bread is gorgeous, Jessica! I would love to try it with my afternoon tea :) Have a great day!

  3. Your pics are all so tempting and thanks for sharing.


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