And Now, Back to Our Regularly Scheduled Programming
So last night my husband (not so) gently said "Honey, this carrot raisin bread recipe posted on your blog is getting old. Don't you need to post something new?" Truth is: I'm not much for the holiday season and I often try and glide through it without actually acknowledging it's occurrence. I was kind of afraid to admit that here to you my festive, holiday-loving friends but couldn't think of a way to post at this time of year without acknowledging it. After years of considering why I feel this way, my conclusion is that it comes from growing up in a household where Christmas wasn't celebrated (if you've been reading for a while, you know I'm Jewish). On some level I always felt left out and a teeny tiny bit resentful. Over time I've reconciled it and found ways to participate in the spirit of the season, but my general distaste for the commercialism of the holiday has remained. We do what we can to "put the Christ back in Christmas" as it were, but that's all the more difficult when you don't actually celebrate Christmas.
So, that's why I dropped off the face of blog-land. And thanks to those of you who checked in on me. I'm probably going to hold my breath until January at which point I plan to come up for air and be really really cheerful. In the meantime, let's rejoin our quick bread project already in progress.
Today's recipe comes to us courtesy of Andrea from The Little Collection. This is her Orange Nut Bread recipe. Thanks Andrea.
Oven: 350 degrees
Yield: one loaf
2 1/2 cups unsifted flour
1 1/4 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs, beaten
1/4 cup butter or margarine, melted
1/2 cup orange juice
2 tablespoons grated orange zest
2 tablespoons water
1 cup chopped nuts (Andrea's mom used walnuts, but she prefers pecans)
Grease and sugar a standard loaf pan.
In a large bowl, combine flour, sugar, baking powder and salt. Set aside.
In a separate bowl, combine eggs, butter, orange juice, zest and water.
Add egg mixture all at once to flour mixture. Stir to combine. Add nuts and incorporate.
Bake until toothpick inserted in center comes out clean (about one hour). Remove from pan and cool on wire rack.