Orange season
It’s feeling a little bit like spring in New York, but produce-wise we’re still in the doldrums of winter. Cara Cara orange season helps. I wrote this recipe for orange cardamom bread a couple of Februarys ago, and this is really the perfect time to make it. The bread is sweet and super flavorful (also vegan), good for breakfast or snack or dessert.
Orange Cardamom Bread
2 C all-purpose flour
1/4 whole wheat flour
1 1/2 tsp baking soda
1 tsp salt
Zest of one orange
3/4 C sugar
1/4 tsp cinnamon
1/4 tsp allspice
2 tsp freshly ground cardamom
1 1/2 C almond milk + 1 tsp white vinegar
Juice of one orange
1/2 C canola oil
1 tbsp turbinado sugar, optional
Heat oven to 350° and grease a 9 x 5” loaf pan.
Sift together flours, baking soda, and salt in a large mixing bowl. Add orange zest, sugar, cinnamon, allspice, and cardamom and stir to combine. In a separate bowl, mix the almond milk, orange juice, and canola oil.
Slowly stir wet ingredients into the dry mixture. The batter will be pretty thin. Pour into prepared pan and sprinkle turbinado sugar over the top if using. Bake one hour, or until the top of the bread is firm when you press it. Cool in the pan on a rack before serving.
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