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.
