On the menu: Ginger-Orange Buttermilk Quick Bread
Winter has arrived. For real this time. This means that after dinner, I get to throw on my Snuggie and read or watch Netflix on the futon. This means that some Wicked Good Slippers are on my feet at every possible opportunity. On sunny days, this means that our cat moves about the house with the light streaming in from the windows.
This also means that it’s time to play with citrus. Bright and cheery citrus is a saving grace from dull and melancholy winter. I made some creamy Orange Cardamom Curd last week, and I’ve been smearing it on everything–scones, toast, a spoon, my finger–it tastes like a creamsicle with a hint of smoky spice. It’s just divine.
We’ve been devouring bagfuls of oranges, and we were at the end of this week’s bag when I saw this post on The Kitchn yesterday. We were also at the end of our bottle of buttermilk, which needed to be used up quickly. I whipped up a loaf of Ginger-Orange Buttermilk quick bread, which made for a lovely breakfast on a snowy morning such as the one we had today. The bread is dense with a slight tang from the buttermilk and some spice from the ginger. It was delicious with the orange curd.
Ginger-Orange Buttermilk Quick Bread
adapted from The Kitchn
2 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup crystallized ginger, minced
zest of 2 oranges
1 cup buttermilk
1 large egg
1/4 cup olive oil
Preheat the oven to 350°F. Grease a 9×5 loaf pan and set aside.
Whisk together the flour, sugar, baking powder, baking soda, salt, crystallized ginger, and orange zest in a medium mixing bowl. In a separate bowl, whisk together the buttermilk, egg, and olive oil. Add the liquid ingredients to the dry ingredients, then stir the ingredients together until all the flour is mixed in. The dough will be wet and rough-looking.
Place the batter into the prepared loaf pan and pat it into the corners. Bake for 45-50 minutes. When the loaf is done, it should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.