Fresh Orange-Oatmeal Bread
- Ready In:
- 1hr 50mins
- Ingredients:
- 15
- Yields:
-
8 loaves
ingredients
- 1 cup rolled oats
- 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
- In a bowl, combine the oats and buttermilk; cover and refrigerate for 1 hour.
- Meanwhile, grate the zest from the oranges and reserve.
- With a small sharp knife, cut off the remaining outer white membranes.
- Cut or pull apart the oranges into sections and coarsely chop, taking care not to lose too much of the juice.
- 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.
- 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.
- This can also be done with an electric mixer or food processor, if desired; set aside.
- Preheat the oven to 350°; grease eight 4 x 2 1/2 inch mini-loaf pans or spray them with cooking spray.
- Add the sugars, oil, and eggs to the cold oat-buttermilk mixture; beat with a whisk until combined.
- Stir in the macerated oranges and all the juices.
- 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.
- Scrape batter into the prepared pans until just level with the top of the pan.
- Sprinkle each loaf with a few tablespoons of the streusel.
- Bake in the center of the oven for about 30-35 minutes.
- 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.
- 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.
- Slice and serve.
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