Zest from three types of citrus fruit—orange lemon and lime—adds a refreshing note to this quick bread, while candied ginger lends a sweet undertone.
Prep Time
10 minutes
Cook Time
55 minutes
Servings
8
Ingredients
2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
Zest of 1 orange
Zest of 1 lemon
Zest of 1 lime
1/2 cup finely diced candied ginger
3/4 cup milk
2 eggs
8 Tbs. (1 stick) unsalted butter,< melted and cooled
1 tsp. vanilla extract
Directions
Preheat an oven to 350°F. Lightly grease an 8-by-4-inch loaf pan.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the orange, lemon and lime zests and the candied ginger and toss to distribute evenly.
In another bowl, whisk together the milk, eggs, butter and vanilla. Add the milk mixture to the flour mixture and stir until combined. Do not overmix.
Pour the batter into the prepared pan. Bake until the top of the loaf is golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Turn the loaf out onto the rack and let cool completely before serving. Makes 1 loaf.
Recipe courtesy of The Invisible Chef
Rated 5 out of
5 by
Fluid from
For ginger loversA simple to make great tasting loaf. Substituting almond extract for the vanilla helps to give the ginger star billing.
Date published: 2014-01-12
Rated 4 out of
5 by
GiGiii from
Yummy- Just the Right Combination !This bread is a beautiful blend of flavors. I was a little worried that 1/2 cup of candied ginger would be overpowering, but in fact, it was not. I may dice a little extra with coarse sugar next time and sprinkle that on the top. I'm also thinking of trying this with demarara sugar. This is perfect with afternoon tea. I used a 4 x 11 inch pan, which gave great results, and I like the shape of the narrower loaf better. Cooking time slightly less.
Date published: 2013-04-12
Rated 5 out of
5 by
pigletG from
Very easy!tried this bread but didn't have the candied ginger, it still came out great! I've made it several times and now add blueberries and a little sourcream to the batter. I have also tried holding back some on the milk and replaced part with lemon and orange juice. Works and taste great.
Date published: 2013-03-24
Rated 5 out of
5 by
HomeCookWV from
ImpressiveThis was sooo gooood! The flavor was exceptional. I highly recommend!
Date published: 2013-03-11
Rated 5 out of
5 by
schreimyjones from
Easy and Tasty!Made this for the first time yesterday. It was easy to make and turned out great. My kids and husband love it! This recipe will definitely be in my normal rotation now.
Date published: 2013-03-03
Rated 5 out of
5 by
Tjnyland from
Delicious....Had to make some revisions due to food allergy, removed egg and dairy it still was fantastic. From my experience removing the egg in baked goods usually turns out less than fantastic but this was awesome. Added a little citrus glaze to it as well! Yum!
Date published: 2013-01-22
Rated 5 out of
5 by
NextDoorFoodie from
Quick and easy!Wow! This recipe couldn't be any easier! A few ingredients, little mess and a simple recipe... I will definitely bake this again. I baked them in a mini-bundt pan and they made perfect little cakes. This is a great quick bread recipe!
