I’m currently finishing up my holiday vacation in Bodega Bay, but didn’t want to miss sharing this recipe. Last winter, a co-worker brought in about two dozen oranges from her yard and I gladly took them off her hands. With citrus in high season, even your casual acquaintances will try to dump lemons, oranges, tangerines, grapefruit, pomelos and others off on you lest they rot and become a nuisance in their yards. I had almonds on hand, but you could use any of your favorite nuts or omit them altogether.
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Time: About 15 minutes active; 90 minutes total
1 cup orange juice, from 3–4 oranges
2 teaspoons orange zest
1 teaspoon vanilla extract
2 tablespoons butter (I used soy butter), softened
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup sugar
1/2 cup almonds, chopped, sliced or slivered
1. Preheat oven to 350 degrees.
2. Be sure to zest the oranges before juicing. It’s quite hard to do it the other way around. Put juice in a microwave for 30–60 seconds until it boils. Add zest to the juice and cool slightly.
3. Meanwhile, put extract, egg and butter in a large bowl and whisk to incorporate. Add juice and zest and mix again.
4. Add dry ingredients (flour through sugar) to the bowl and mix thoroughly. Add almonds.
5. Move to a loaf pan that has been sprayed with cooking spray and spread out evenly. Bake for 60 minutes or until a knife inserted in the center comes out clean.
6. Remove from oven and cool for 10–15 minutes, then run a knife around the edges to loosen, turn over onto a cooling rack and cool or dig right in and eat it warm!
Writer Bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created Vegetarianized.com as a way to share her passion for eating, drinking and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.