During the cold winter months, nothing gets me better than citrus fruits. At least if you have to deal with the dropping temperatures you have to find something that makes you happy. Going to the market and seeing the counters filled with ripe citrus fruits of every description is one of the things I enjoy most about winter.
Two of the most unique citrus fruits I love are Meyer lemons and blood oranges. Meyer lemons look and taste just as mild as lemons, but they have their own unique flavor. Still, blood oranges are in a category of their own. I first ate my first blood orange when we lived in Italy thirty years ago, and I have to admit it was love at first bite.
Blood orange is a variety of orange with crimson, almost blood-colored flesh, hence its name. The distinctive deep ruby flesh color is due to the presence of anthocyanins, a family of polyphenol pigments that are more common in many flowers and fruits. Strangely, this pigment is rare in citrus fruits. The skin can be harder to peel than other oranges, and blood oranges have an almost raspberry-like flavor, with a typical citrus flavor.
Although I enjoy eating raw blood oranges as a snack, I also use them in my baking and enjoy them in salads. This bread is so moist with a lemony flavor that will brighten up even the dreariest winter day. Of course, if you can’t find blood oranges where you live, regular oranges will work as a substitute. I brushed a glaze on my bread, but you can make a thicker glaze and let it drip down the sides if you like.
Bon appetit!
Deborah Miles
Ingredients
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1 cup of sugar
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1 cup plain yogurt
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3 large eggs
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Grated zest from two blood oranges (see note above)
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1/2 cup freshly squeezed blood orange juice
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1 teaspoon vanilla extract
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1 3/4 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup vegetable oil
For the glaze:
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2-3 tablespoons of blood orange juice
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1/2 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F.
- Spray an 8×4-inch loaf pan with baking spray.
- Mix the flour, baking powder, and salt in a bowl.
- In another bowl, using an electric hand mixer on medium speed, beat yogurt, sugar, eggs, and orange zest until light and fluffy, about 3 to 4 minutes.
- Beat in orange juice, vanilla until blended, about 2 minutes.
- Add the flour mixture to the bowl with the wet ingredients, and stir the flour with a wooden spoon until combined.
- Slowly drizzle in the oil, whisking constantly until blended.
- Pour the batter into the prepared pan, and bake for 55 to 60 minutes, or until a cake tester inserted into the center of the loaf comes out clean.
- Cool 5 minutes, then carefully remove the loaf from the pan and cool on a wire rack.
- For the glaze, whisk together the sugar and orange juice and brush over the top and sides of the bread.
- Cool to harden, slice, serve and enjoy!
Notes
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Nutritional Information:
Production: 8
Serving Size: 1
Amount per serving:
Calories: 300Total Fat: 3 gSaturated Fat: 1 gramTrans fats: 0 gramsUnsaturated fats: 1 gramCholesterol: 28 mgSodium: 491 mgCarbohydrates: 65 gramsFiber: 2 gSugar: 41 gramsProtein: 5 grams