Month: April 2019

Easy to make on a day when you are in a bit of a hurry, blender orange loaf doesn’t require mixing bowls and ‘elbow grease’ as my mother used to call it.

I have 2 recipes that can be made in a blender, the one turning out more like a Christmas fruit cake with a firm texture, and the other one is moister but a bit crumbly.  For flavour, colour, and moist texture that doesn’t crumble so easily I prefer the traditional recipe, but these are also very good!

Fruitcake-style Blender Orange Loaf

Put in blender:

• 1 egg
• 1/4 cup cooking oil
• 3/4 cup orange juice
• 1 teaspoon orange zest
• 1 cup sugar

Blend until well mixed.

Add 1 cup flour and blend in.  Add a second cup of flour and pour in on top of it 1/2 teaspoon each of baking powder, baking soda, and salt, stirring them into the flour with a fork before blending.

 

Use a spatula to scrape down the sides of the blender.  Lastly add 1 cup cranberries and 1 cup walnuts and pulse just until mixed in and chopped a little.  You can also use other fruits of your choice.  Pictured here I omitted the nuts and used dried currants in place of cranberries. Bake at 350 degrees F for 60 minutes or until toothpick comes out dry.

 

Moist Blender Orange Loaf

This loaf turns out moister but a little crumblier than the one above.  First add to the blender:

• 3/4 cup orange juice
• 1/2 cup milk
• 1/2 cup cooking oil
• 1 egg
• 1 tablespoon orange zest
• Blend until mixed well.  Add 3/4 cup sugar and blend in.  Add 1 1/2 cups oatmeal or whole wheat flour and blend in.  If you use the oatmeal the texture and flavour turns out a bit like coconut. Pour 1 1/2 cups white flour on top and stir 2 teaspoons baking powder and 1/2 teaspoon salt into it before blending.

Lastly add 1/2 cup chopped walnuts or cranberries or dried currants and pulse briefly until mixed in.  Pour into loaf pan and sprinkle 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon on top. Bake at 350 degrees F for 60 minutes or until toothpick tests dry.