Citrus Candied Ginger Quick Bread

Citrus Candied Ginger Quick Bread

Posted by admin on Wednesday, January 30, 2013 0

While it certainly isn’t spring yet, sometimes you need a little inspiration. For over a week, we’ve had awful freezing weather and relentless fog in the Seattle area. You know it is bad when you miss the rain and just wish that it would start raining. Well, after the long spell of cold and fog, we’ve finally got some rain. I don’t think I had been so happy to see rain in a long time! I still am looking forward to a little bit nicer weather: I’m hopeful that I will do a better job with the plants this year.

Baking can evoke thoughts of spring if you just use the right flavors. This quick bread fit the bill, combining lemon, lime, and orange zest. My kitchen certainly spelled like spring while I was making this! It comes together fast, just mix the dry ingredients and then stir in the wet ingredients. The only thing that takes time for this one is chopping up the candied ginger. I think it is one of the hardest things to cut: it’s so sticky and sticks to the knife and everything else. You want the pieces to be fairly small, as the candied ginger is very potent. I love the stuff, but you have to be careful. This bread was really nice, with great citrus and ginger flavor. Hurry up spring!

Citrus Candied Ginger Quick Bread

2 cups flour

1 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

zest of 1 lemon

zest of 1 lime

zest of 1 orange

1/2 cup finely diced candied ginger

3/4 cup milk

2 eggs

½ cup butter, melted & cooled

1 teaspoon vanilla

Preheat oven 350 degrees. Lightly grease a 8” × 4” loaf pan.

In a large bowl, whisk flour, sugar, baking powder and salt. Add the three different zests and the candied ginger; toss to distribute evenly.

In a separate bowl, whisk together the milk, eggs, melted butter and vanilla. Add to flour mixture; stir to combined. Do not over mix.

Pour batter into the prepared pan and smooth the top. Bake until toothpick inserted into center comes out clean, 55-60 minutes. Cool on a wire rack for 10 minutes before removing from the pan; let cool completely.

Recipe from Williams Sonoma via Diva Eats World