After a brief hiatus, I thought it was due time to make my way back to the The Leftovers Club. Back in October was the last time I joined in with this fun group of bloggers to not only share recipes with one another but to trade our delicious wares with whatever member we happened to be paired up with that month.
I love all the members of this group but I was really thrilled to find out that my match was Angela from Mind over Batter. Angela and I already knew each other from the Takedown scene and had competed against each other over many cookie, ice cream, and err meatball Takedowns? Okay I can’t remember but there have been a lot and it’s always been fun and this girl can cook. Just go to her blog and check everything out, you’ll be drooling in no time. Oh and do you know what she made? Do you? Do you? Didn’t look yet? Okay I’ll tell you homemade sriracha. Awesome, right?
I’m still not totally ready to get back into baking real desserts yet. So just like my scones from Tuesday I’m pairing citrus and herbs for a pleasant savory and just a teeny tiny little bit of sweet treat. Seeing that it’s January and I’m trying to cut back like everyone else out there half the butter in my normal quick bread recipe has been replaced with olive oil. Good tasting fat has now been switched with good tasting AND good for you fat! It’s a win win situation!
- 3 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- zest from 2 blood oranges
- 3 teaspoons finely chopped fresh rosemary
- 1/2 cup (1 stick) unsalted butter room temperature
- 2/3 cup extra virgin olive oil
- 1 cup granulated white sugar
- 3 large eggs, room temperature
- 1/2 cup blood orange juice
- 1 cup confectioners sugar
- zest from 1 blood orange
- 1/4 cup blood orange juice
- Heat your oven to 350 degrees and grease two 9X5 loaf pans.
- In a medium bowl combine the flour, baking powder, baking soda, salt, zest and rosemary.
- In the bowl of your stand mixer fitted with the paddle attachment cream the butter and sugar until light and airy about 2 minutes. Then mix in the olive oil for another minute.
- Beat in the eggs one at a time until combined. Lastly mix in the blood orange juice.
- Scrape down the sides and bottoms of the bowl and mix in the flour in two parts until combined.
- Divide the batter between the two loaf pans and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack before removing from the pan.
- In a small bowl, whisk together the confectioners sugar, blood orange zest and juice to create the glaze.
- Pour over the cooled bread and let sit for 10-15 minutes to set.
- Store the bread in an airtight container for 4-5 days.
the slices in the middle combined with the glaze? perfect celebration of the blood orange!
Talk about pretty, Susan! I love your flavor combination but the pouring photo with the measuring cup of glaze is the best!
Thanks Stacy! Pouring action shots are now one of my favorite things to do and I just loved the color of the glaze.
I love the combination of olive oil and citrus – this bread looks so good!
So, I’ve been waiting for blood oranges to hit the markets for weeks now. I was hoping to make a recipe with them in December, but couldn’t find them yet. Now that they’re available, I am HOARDING them. I bought about a metric ton of them last time I was at the store. I have no idea why, other than I’m way too excited that they’re finally here. Needless to say, I’m going to be needing some recipes to use them all up. Woohoo!
Lucky for you, I have another blood orange recipe coming up Sunday and then one more planned. Well actually there will be two more that they are part of just not in the title. I got you covered!
I need this in my life stat. SwOON.
This looks so yummy!!
How did you get the orange into the middle of the bread? Did you bake it in there or cut out a spot for it after and settle it in once done? It looks so pretty but I’m really confused! 🙂
I baked the orange in the center. It’s a thick batter so it doesn’t really fall in when it bakes but the orange ended up a bit bitter, so it’s more for decoration than anything.
Ohhh gotcha! It looks really gorgeous and fancy – I would definitely want to take that extra step 🙂
Thanks Laura! Also did I see you are moving? Best of luck to you on the big move.
Yes, moving to Denver! I’m very excited.
This looks phenomenal! I’ve had rosemary with lemon but never with orange… I will definitely give this a try.
Gorgeous! I am sure they are so tasty too!
I actually really like sweets that are a little bit savory. Love this!
this cake is so pretty love blood oranges
I can smell this through the computer! Yum!
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Oh my word, this looks AMAZING. I cannot wait to try it.
I just jumped on the blood orange bandwagon and absolutely love it. This bread sounds delicious!
Blood oranges FTW! You know, I’ve never baked with olive oil before and think this is a great recipe to start with 😉 I met Angela at BSP last year, and she’s one lucky gal to get this bread!
I LOVE rosemary with citrus and olive oil. These look amazing!
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