Serious Eats: Recipes
Bread Baking: Orange Quick Bread
I'm calling this a bread, but it walks a fine line between a quick bread and a muffin-like loaf pretending to be a pound cake. It doesn't have nearly as much sugar or fat as a pound cake, but it's sweeter than a typical beer bread, which is where this idea started.
But there's no beer. That got lost somewhere between the idea and the baking pan.
Tips on Making this Recipe...
by hand-kneading »
in a stand mixer »
with a food processor »
This bread made me ponder where the line is drawn between bread and cake. It's not the yeast, since there are plenty of yeastless breads. And it's not the sweetness, since there are sweet breads and somewhat savory cakes.
Eh, it doesn't matter. I created it, and I'm calling it a bread. Because having a slice of toast for breakfast sounds so much better than having a slice of cake.
This quick bread has a nice citrus flavor and just a hint of sweetness. It's fine on its own, but there's nothing wrong with adding a bit of butter.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. She most recently launched the blog Cookistry and has now joined the Serious Eats team with a weekly column about baking.