Fresh Orange-Oatmeal Bread
(from home4edu’s recipe box)
8 mini loaves
Source: Beth Hensperger (from RecipeThing user saymyname) (from RecipeThing user Lucianolinda)
Categories: sweet breads-coffee cake
Ingredients
- 1 cup rolled oat
- 1 cup buttermilk
- 2 medium navel oranges (or 4 Fairchild tangerines)
- 3 tablespoons orange liqueur
- Brown Sugar Streusel:
- 1/2 cup packed light brown sugar
- 1/3 cup unbleached all-purpose flour
- 4 tablespoons cold unsalted butter, cut into 8 pieces
- Bread:
- 1/2 cup packed light brown sugar
- 2 tablespoons sugar
- 3 tablespoons vegetable oil
- 2 large eggs
- 1 2/3 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Directions
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In a bowl, combine the oats and buttermilk; cover and refrigerate for 1 hour.
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Meanwhile, grate the zest from the oranges and reserve.
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With a small sharp knife, cut off the remaining outer white membranes.
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Cut or pull apart the oranges into sections and coarsely chop, taking care not to lose too much of the juice.
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Place the chopped sections in a small bowl and add the zest and orange liqueur; set aside at room temperature to macerate as you continue.
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While the fruit macerates, make the streusel: combine the brown sugar and flour in a small bowl; work in the cold pieces of butter with your fingers, a fork, or a pastry blender until coarse crumbs are formed.
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This can also be done with an electric mixer or food processor, if desired; set aside.
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Preheat the oven to 350°; grease eight 4 × 2 1/2 inch mini-loaf pans or spray them with cooking spray.
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Add the sugars, oil, and eggs to the cold oat-buttermilk mixture; beat with a whisk until combined.
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Stir in the macerated oranges and all the juices.
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In a mixing bowl, combine the flour, baking powder, baking soda, and salt; add the wet ingredients and stir with a large spatula just until combined; the batter will be lumpy.
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Scrape batter into the prepared pans until just level with the top of the pan.
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Sprinkle each loaf with a few tablespoons of the streusel.
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Bake in the center of the oven for about 30-35 minutes.
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When done, the tops of the loaves will be firm to the touch, the loaves will pull away from the sides of the pans, and a cake tester will come out clean.
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Let the loaves stand in the pans for 5 minutes at room temperature before turning them out of the pans onto a rack, then turning them right side up to cool.
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Slice and serve.