So, I consistently have this problem of overfilling my quick bread pans just before baking, resulting in an ooey gooey stick mess, often with a whole lot of smoke, wafting from the oven.
This is unfortunate for a variety of reasons:
- I detest messes – I like everything to be supremely clean, including my oven
- Batter drips create smoke
- Smoke does not smell good and creates a lot of stress
- The aromas of the sweet bread can be lost in the shuffle of things
- The finished product is not as beautiful as I’d like
Well, it happened again this time.
Alas, after the mess was cleaned and the treats cooled ~ the flavor for which I was going was certainly accomplished ~ by tenfold.
This bread is great.
Perhaps a cocktail on a plate, slathered in your favorite slippery bourbon butter?
You know you love a good Old Fashioned.
Orange Old Fashioned Bread
4 Tbs. butter, room temperature
1 large egg
1 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 cup fresh squeezed orange juice
2 cups all purpose flour
1/2 cup candied orange peel, chopped
1 cup pecans, chopped
8 Tbs. (1 stick) butter
3 Tbs. Kentucky bourbon
zest of 1 orange
Preheat the oven to 350 degrees.
Cream together 4 Tbs. butter, egg, and sugar, Add the remaining ingredients, up through the pecans.
Grease one large bread pan or two smaller ones and fill with the bread batter – DO NOT OVERFILL.
Bake for about 40-45 minutes, until a toothpick inserted comes out clean.
Meanwhile, melt the remaining 8 Tbs. butter in a small saucepan. Remove from heat and stir in the bourbon and orange zest. Allow to cool to room temperature.
Slather the Bourbon Butter over the Orange Old Fashioned Bread.
And, it doesn’t even have to be 5 o’clock anywhere.