Coriander orange is not just for beer! My coriander orange bread uses the distinctive flavor of coriander to balance the bittersweet tang of the whole oranges in this simple bread. This orange quick bread is a breeze to make and has a sweet lite flavor perfect for with coffee. I decided to make this bread when I was gifted a large bag of oranges and did not want to bother with making orange juice. I have always loved the combination of coriander and orange because the brightness of the two blends nicely. This bread bakes up moist but firm. It stands up well to being toasted or having cream cheese spread on it (yum). If you have a sweet tooth no reason you could not add a simple glaze or frosting of your choice.
This recipe is adapted from one I found online at christinascucina.com. She makes this into a cake with a sweet orange glaze, but since I often find glazes to sweet for my taste, I opted to omit the glaze. It is nice to make a bread that uses up the whole entire orange: juice, pulp and peel! I think I would like to try adding nuts, maybe even pistachios for the fun green color next time I make this simple quick bread. The orange bread batter is versatile and would work fine as muffins too. Try adding some dried cranberries for an easy holiday bread. This is an orange bread recipe using whole orange that can be made into lots of variations and if you love oranges you need to give it a try.
Baking Coriander Orange Bread
This bread baked beautifully, so even and the color was perfect. I used a good quality loaf pan lined with parchment to ensure the orange bread would not stick. I also covered the top with foil for the last 15 minutes of baking keeping the top golden brown. The smell of this bread in the oven was heavenly: the whole house smelled of orange and coriander. My husband was dying waiting for me to let the bread cool and take photos.
Coriander Orange Bread
Orange quick bread that uses the whole orange including peel and pulp. Easy to make, goes perfect with some cream cheese and a cup of coffee.
- 3 eggs
- 1 1/8 cup sugar
- 1 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/3 cup butter softened
- 1/3 cup sour cream
- dash vanilla
- 1 1/2 oranges medium size, navel or other standard type
- 1/2 tsp coriander ground
Preheat oven to 350 degrees. Line a standard loaf pan with parchment.
In a food processor pulverize the whole orange to a marmalade like consistence. Add in the coriander, mix.
In a bowl mix the sugar and eggs well with mixer or beater until smooth and a little fluffy. Then working in small amounts mix in the flour and baking powder.
Add the remaining wet ingredients, don’t forget the vanilla.
Pour in the parchment lined loaf pan and bake at 350 for 1 to 1.5 hours. Until a cake tester comes out clean. If needed cover the top with foil for the last 15 minutes to keep from over cooking.
Try adding some dried cranberries for an easy holiday bread.
What to do with oranges?
I live in Florida and we often get bags of oranges from neighbors or even as gifts when citrus is in season so a plethora of oranges that need to be used up is common. For me I only want to make OJ if the oranges are good Florida juice oranges, anything else and I will find other uses for them. Yes, I am an orange juice snob! One of the oldest posts on this blog is an onion and orange relish to top pork chops go take a look, please forgive the sad photos. I had a lot to learn. The fresh smell and bright flavor of oranges make them versatile for everything from breads and desserts to savory applications. Here are a few great ideas to use oranges: