To be perfectly honest this little delicious loaf of rosemary and blood orange magic gave me all kinds of menacing trouble, so much so that I almost named it Rosemary’s Baby. True story…
This loaf you see in the pics (the pics which I actually really hate) was born of two, okay maybe three, other failed attempts at similar loaves of bread. It happens, but not to me (or so I like to pretend all my baking turns out flawlessly). So we’re going to look at three versions of what NOT to do instead of massive failures. MmmK?
Rosemary Blood Orange Bread
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 1 1/2 cup Whole Wheat Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Fresh Rosemary (very finely chopped)
- 3 large Eggs
- 1 cup plain Yogurt
- 1 cup Sugar
- 1 teaspoon Almond Extract (or Vanilla Extract)
- 2 medium Blood Oranges
- 1/2 cup Grapeseed Oil (or oil of choice)
- 1 cup Powdered Sugar
- Preheat the oven to 350 degrees. Grease a 9 x 9 loaf pan (I used Coconut Oil).
- In a small mixing bowl, whisk the Flour, Baking Powder, Salt, and Rosemary together until well combined. In a separate large mixing bowl, combine the Eggs, Yogurt,Sugar, Almond (or Vanilla) Extract and Grapeseed Oil.
- Zest one of the Blood Oranges into the wet mixture and stir to combine. Add the dry ingredients to the wet and stir until fully mixed.
- Pour the batter into the prepared pan and bake for 60 minutes to 1 hour and 15 mintues, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool sitting on a wire rack for 10 mintues. Then remove from pan and place back on the rack to finish cooling.
- Once the bread has completely cooled juice one of the Blood Oranges and mix 2 tablespoons of the juice with the Powdered Sugar. If the mixture is too thick continue adding one tablespoon of juice at a time until desired consistency is reached. If to runny then add more powdered sugar 1 tablespoon at a time.