Fresh Orange-Oatmeal Bread

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READY IN: 1hr 50mins
YIELD: 8 loaves
UNITS: US

INGREDIENTS

Nutrition
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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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