C is sick. So this healthy bread might have germs in it; I’m pretty sure he sneezed during the prep process at least 3 times. Surely germs die when baked 40 minutes at 350..? Baking is a great activity when a kiddo is sick, as long as you have the patience for the illness-induced lack of listening skills and self-control.
Adapted from a recipe in some random cook book in the cabinet
- 1 Tablespoon grated orange peel
- 1 egg
- 2 Tablespoons oil
- 3/4 cup orange juice
- 2 cups flour (I used mostly whole wheat, which gave the bread a really hearty consistency that I like)
- 1/2 cup or less sugar (the recipe called for 3/4 cup)
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup Craisins (We get these at Sam’s Club, so they’re always around to bake with, have you noticed?)
- 1/2 cup chopped nuts (we used walnuts)
Preheat the oven to 350.
We began grating the orange peel with our little grater, but the orange was too soft and neither of us had the patience to grate a whole tablespoon. That’s up to you, I guess. C beat the egg with his bouncy whisk in a cereal bowl. (It was the second egg, as the first one ended up on the floor. Our very first egg casualty. Whose fault? Mine!) Then we added the oil and squeezed in 1/4 cup of juice from the soft orange. The orange peel would go in here too, if you decide to use it. C ate whatever orange was left.
In a mixing bowl (the second one, because C sneezed right in the first one before we added any ingredients), we measured and mixed the flour, sugar, baking powder, salt, and baking soda. C did a great job scooping and scraping off the excess baking powder and soda. We talked about how we usually just estimate 1/2 of the 1 teaspoon, but baking powder and baking soda are really tricky, so we have to make sure we get the measurements exactly right.
C poured the wet ingredients into the dry and began to mix as I added the additional 1/2 cup orange juice. (I don’t know why the recipe didn’t include this at the beginning with the rest of the wet ingredients.) I had to finish mixing because the batter was pretty stiff. In went the Craisins and nuts, with testing of each naturally.
I poured the batter into a greased loaf pan and stuck it in the oven for “30-40 minutes” (says the recipe). I began testing it with a knife at 30, knowing that it would be yucky and dry if it over baked. I took it out after 40, but would have been better at about 37.
There is a powdered sugar-based glaze that was meant to go on top, but I opted not to make it as it would counter-balance the effects of using whole wheat flour and cutting down the sugar. But if you were making the bread with white flour and all the sugar for, say, a brunch or something, the glaze would be yummy: 1 cup powdered sugar, 1 1/2 teaspoon grated orange peel, plus enough teaspoons of orange juice to make a glaze consistency.