Orange and Ginger Loaf: A Citrusy Tale

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“I made bread today ! Well, actually, it’s more of a cake – ”

“Every time you tell me you’ve made bread you say it’s actually more of a cake. Stop lying to yourself, you’re making cake !”

… was how the conversation went yesterday and I must admit, it is entirely true. It seems a common occurrence now that should I decide to make bread, some sort of sweetness ensues and I end up making a cake, and when I attempt to make what I think is going to be a sweet loaf, bread happens.

My reasons for referring to this as bread are as follows:

It contains no eggs.

It is baked in loaf form, in a loaf tin.

… eh, that’s about it.

In support of this concoction as a cake:

It contains a lot of brown sugar.

It was batter when I poured it in said loaf tin, not dough.

So what is this ? You decide. I am calling it a loaf. A tasty citrus loaf with ginger and cinnamon. Like banana bread, but with orange pulp. Why ? you ask. Well, let me tell you a story.

As a child/young adult, I never liked oranges. I’d drink orange juice and eat orange flavoured things, but would never eat a real orange. Recently – let’s say last year or thereabouts – I decided, for reasons that escape my memory now, to eat one. And it was an entirely delicious and refreshing experience ! I began to incorporate oranges into my daily life, cutting them into quarters, pressing each one eagerly to my mouth and chewing off every last bit of pith and flesh and slurping at the juices like a hungry and overzealous monkey.

(Just so you know I should be writing an essay about 20th century avant-garde performance art right now…)

I revelled in my new-found love of oranges for a few months until one fateful day, I think it was around this Easter, back at my parent’s house. I cut up my orange as usual and sat myself down in front of the television, a bowl in which to discard the skin placed on the arm of the sofa, unaware of what was to come. I lifted an orange segment to my face and was met with the most utterly tasteless, textureless, pithy disgusting mess I never thought my precious citrus fruit wonder capable of producing. I spat it right out, shocked that I could be so betrayed by my fruity friend. It was obscene. Denied my orangey treat, I threw the remains in the bin; I put it down to an unfortunate anomaly of nature, how queer. But the next time I ate an orange, the same thing happened ! And again, and again. A bad batch, perhaps ? Wait a few days or so for the supermarket to restock. But no. Ever since the initial incident, I have yet to sample an orange that I did not immediately spit into the bin. Not again ! Where have all the good oranges gone ? So I abstained from oranges for a period of time.

The other day, I thought it time to readdress my complex, and spent a whole £1.50 at the supermarket on 4 British Navel oranges. I ate one. It wasn’t perfect, but it sufficed. I ate the whole thing. The next day I ate a second one. Unnacceptable. One bite, then straight into the bin, I’ve been cheated again ! Left with two scheming and deceitful oranges I had no intention of eating on their own, I headed straight for the internet for some kind of baking punishment for the pair.

In the end I just used a vegan banana-bread recipe, with a few tweaks.

Here’s what you need:
1/3 cup butter or vegan spread
1/2 cup brown sugar
2 cups flour
2 teaspoons baking powder
2 large oranges, juice, pulp and zest
2 teaspoons grated fresh ginger
2 teaspoons cinnamon
1/2 cup regular or soy milk
A teaspoon vanilla extract

Do this:

Preheat the oven to 180 degrees C

Cream together the butter/margarine and the sugar

Sift in the flour and the baking powder

Add the orange zest, cinnamon and ginger and combine

Stir in the orange juice and soya milk, alternating a dash of each one at a time to ensure the mixture doesn’t become too runny, but you still want it quite gloopy. You might not need all the orange juice.

Pour into a greased loaf tin and bake for 40 – 45 minutes

Amy x

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About AmySquirrell

Musician Food-lover Student

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