Ready for the pregnancy bake-off?
This week, week 15, my fetuses are said to be the length of navel oranges.  Accordingly, I borrowed a cookbook from a friend (as my mother’s orange marmalade bread is dry, and who wants to buy orange marmalade just to bake bread?), and we baked:

Indian River Sweet Orange Bread

from Maitta Heatter’s “Book of Great Desserts”

4 c. flour
1T plus 1t baking powder
1/2 t baking soda
1t salt
3 large oranges (but you may use as many as 5 or 6), to yield 1 1/3 c. juice
1 1/2 c. sugar
1/3 c. water
3 T butter
3 eggs
opt: 1 c nuts: walnuts or pecans (Ed. I did not add any nuts)

Preheat oven to 350 degrees.  Butter and flour 2 9×5 loaf pans.

Everything out and ready! Hello oranges!

Sift together flour, baking soda, baking powder, and salt in large mixing bowl and set aside.

With a vegetable peeler, remove just the brightly-colored outer rind (not the white part underneath) of 2/12 oranges and reserve it. Do this in long, thin strips if you can.  Cut the strips into long slivers.  Squeeze the oranges.  You will need 1 1/3 c. of juice.  Set aside. 

Place the rind, sugar, and water, into a large, heavy saucepan.  Stir over high heat until sugar is dissolved and mixture comes to a boil (Ed. Only the edges may start bubbling).  Reduce heat to moderate and let mixture boil without stirring for 5 minutes. (Ed. this will look like sea foam.)


It begins to boil

Orange sea foam!

Remove from heat.  Add butter and stir to melt.  Stir in the orange juice.  Beat the eggs lightly and stir them in.  Pour this over the sifted dry ingredients and stir until dry ingredients are thoroughly moistened. 

Smell it. Go on, you know you want to...

Turn into prepared pans.  Shake/tap to level batter.  Bake 40-45 minutes (Ed. Recipe says 55min-1hour, but I found they were quite done at 40 min) or until a cake tester comes out dry. 

Cool in pans about 10 minutes before removing to racks to finish cooling. 

All done!

Serving suggestions include applying butter or cream cheese to toasted bread, or serving plain.  It smelled so good, and Mr. Apron didn’t want to befoul it with any sort of spread, so we ate it plain, slightly warm.  Very moist and delicious. 

Stay tuned next week — we are entering avocado territory.  Thank goodness they’re in season!