Orange Poppy Seed Bread

There are always a few recipes that stay with us as fond memories from our childhood. This recipe is most certainly one I carried with me after I left home. It was a favorite of my mother’s, who would bake it for family gatherings, or simply because one of her children requested it. I loved to cut a slice from the middle, which was richly laden with the orange glaze drizzled atop the loaf. I so enjoyed the tiny bites of poppy seeds, exploding under my teeth while I savored every bite. I am a huge fan of marzipan, and really anything flavored with almond, so perhaps that’s why this bread has appealed so greatly to me throughout my life. You could substitute lemon in place of the orange juice and zest called for in the recipe, if you prefer. This bread is fantastic served at brunch, afternoon coffee, or as a light dessert post dinner. It also makes a lovely gift. Perhaps this recipe will become a favorite of your family, just as it did in mine.

3 eggs, room temperature, slightly beaten
1 1/2 c. oil (canola, safflower, or vegetable, preferably organic)
1 1/2 c. whole milk, room temperature
2 c. sugar
3 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1 1/2 Tbsp. poppy seeds
zest of one orange
3-4 tsp. pure almond extract

For the Glaze:
1 orange, juiced
1/4 c. granulated or powdered sugar
1/2 tsp. almond extract
1/2 tsp. vanilla extract (optional)

Grease and flour two 8.5 x 4.5 x 2.5″ loaf pans. Set aside and preheat the oven to 325°F. Combine the flour, baking powder, salt, and poppy seeds in a large bowl; whisk to remove any clumps. Combine the eggs, and with the mixer running on medium-low, add the oil, sugar, almond extract, and orange zest in the bowl of a stand mixer. Starting and ending with the dry ingredients, alternate between adding the dry ingredients and milk to the egg mixture. Pour the prepared batter into the loaf pans and bake in the oven on the middle rack of the oven for about 1- 1 1/4 hours, or until a toothpick, inserted into the middle of the loaf removes cleanly.

Allow the loaves to cool for about 10 minutes on a wire cooling rack before attempting to remove them from the pan. If they do not remove easily, run a sharp knife around the edges of the loaves. Meanwhile, prepare the orange glaze in a small butter warming pan. Add all the ingredients and allow the sugar to completely dissolve into the juice. Place the wire cooling rack over a baking tray, and pour the glaze over both loaves. You may want to poke a few holes into the tops of the loaves so more glaze penetrates into the center. Some glaze will accumulate in the baking tray. Simply remove the wire rack and pour the remaining glaze back into the butter warmer and re-pour the contents over both loaves again. Once the loaves have cooled slightly, you can eat a slice (or two!) immediately, or once the loaves are completely cool, you can wrap them in plastic or aluminum foil. This bread freezes nicely, but I have not yet ever had a loaf left over to store in the freezer!

Cherry Almond Mini Muffins

I’ve noticed a recent rise in the availability of virgin coconut oil in my local supermarkets. Even Trader Joe’s offers a jar of this sweet tasting stuff for an equally sweet price of $5.99. I started experimenting with the addition of coconut oil in numerous sweets I enjoy baking. It adds a lovely, gentle coconut taste and moisture to whatever it’s incorporated into. It also has numerous health benefits, some of which you can read here. Plus it tastes amazing on homemade popcorn!

I came across a lovely recipe for muffins with dried cherries and almond paste. It was Saturday morning, and I really wanted to churn out something for breakfast. Since I didn’t have any almond paste on hand, I decided to substitute some of the required butter with coconut oil and a small portion of the required amount of flour with some almond flour. I added a splash of almond extract, and I was left with an irresistible almond paste substitute. (Well, at least I thought so!) I was in the mood for something mini, so I decided to opt for downsizing the muffin. My children love mini muffins for their cute size, and I love them because they are the perfect portion size, allowing you to indulge in some sweetness without going overboard.

Yield: 24 mini muffins (12 regular size)

juice from one orange (about 6 Tbl.)
3/4 c. dried cherries, roughly chopped
1/2 tsp. almond extract
3/4 c. unbleached all-purpose flour
1/4 c. plus 2 Tbl. almond flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. coconut oil
1 tsp. ground cinnamon
3 large eggs, room temperature
1 1/2 tsp. grated orange peel

Preheat the oven to 350°F. Line two mini muffin tins with muffin liners. (If you prefer, you can exclude the muffin liners and just oil the tin, but I tend to have better luck removing the muffins once they are baked with liners.) In a small sauce pan, or butter warmer, add the orange juice, cherries, and almond extract. Slowly bring the liquid mixture to a simmer. Remove from the heat and allow the cherries to seep in the liquid until softened, about 10 minutes.

Whisk the flours, sugar, baking powder, cinnamon, and salt together in the bowl of a stand mixer. With the stand mixer running on low, add the eggs one at a time. Add the coconut oil and orange zest. Add the cherry liquid mixture. Continue to keep mixing until all ingredients are incorporated. Spoon the batter evenly between all the muffin cups. The batter should be even with the top of the liners. Place the muffin tins onto the middle oven rack and bake for about 15 minutes, or until the muffin tops are nicely golden. Allow the muffins to cool on a wire rack. The muffins can be kept in a cake dome for 2-3 days, but it’s highly unlikely that will happen. Usually, in my home, all 24 are consumed by evening!