Let me first say, I love bread. No, wait… I adore bread. There are few things as delicious to me as fresh-baked bread, and I like it all–from scones and muffins to challah and hearty grain bread. So as you can imagine, I was excited to see this month’s Recipe ReDux theme: Creative Quick Breads.
The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!
While savory bread pairs fabulously with a bowl of piping hot soup, I will almost always choose to bake a mildly sweet bread with a fun topping (like crushed pumpkin seeds, streusel, coarse brown sugar or a drizzle of icing). So in the spirit of the holidays, I whipped up this Thanksgiving-inspired quick bread that is equally sweet and spicy (thanks to the candied ginger), nut free and–dare I say–addictive. Prefer a gluten free version? Use two cups of finely ground oats and omit the whole wheat flour.
- 1 cup whole wheat flour*
- 1-1/4 cup oats
- 1/2 cup granulated sugar
- 2 tsp. ground flax seeds
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/4 tsp. ground ginger
- 4 Tbsp. margarine or butter
- Zest of 1 small orange (reserve about 1/2 tsp. for frosting)
- 3/4 cup orange juice
- 1 egg
- 1/4 cup candied ginger
- 1 cup cranberries (fresh or frozen)
- 1/2 cup confectioner's sugar
- 2 Tbsp. orange juice
- Reserved orange zest
- Preheat oven to 350-F degrees. Lightly oil or grease 9"x5" loaf pan.
- To make oat flour, grind oats in blender or food processor until finely ground. Set aside.
- In a medium bowl, whisk together wheat flour, oat flour, sugar, flax seeds, baking powder, baking soda, salt and ground ginger. Cut margarine or butter into dry ingredients until slightly crumbly. Add orange zest, orange juice and egg. Mix until just combined. Fold in candied ginger and cranberries. Add mixture to loaf pan and bake for 50 minutes, or until cooked through.
- Cool pan on cooling rack. While loaf is cooling, mix the powdered sugar, orange juice and orange zest in a small bowl. Keep adding powdered sugar or orange juice as needed to make frosting that is pour-able but not too thin. When loaf is cool, turn over onto cooling rack or plate. Drizzle frosting on top of loaf.
- Makes 1 loaf.
*To make this bread gluten-free, omit the whole wheat flour and use 2 cups of ground oats or oat flour.
PLEASE SHARE: What are your favorite holiday quick bread recipes? Please share. I’d love to hear your favorites!
And, be sure to check out my fellow Recipe ReDux’ers posts below. You’re sure to find something mouthwatering!