Orange Walnut Loaf

I made this Orange Walnut Loaf by Martha Stewart for December's Cook Like A Star event but didn't manage to post it till now. I really like this loaf because its quick to make and perfect for days when I am rushed for time but need to make something for tomorrow’s breakfast. All I needed to do was to prepare the ingredients and stir them together, just like how muffins are made. These stir-and-bake recipes (no need for mixer) are great for busy mummies!

The first time I made this loaf, I forgot to add in the half cup of oil specified in the recipe. I did not even know till I looked at my newly opened bottle of olive oil sitting on the kitchen counter and it struck me that it had not gone down in volume! I was dreaming while baking :p It was a tad dry but was still very delicious because of the strong orange flavour and crunchy walnuts.

I made this loaf a couple more times after that because my hubby and kid love the orange-y walnut combination.  I substituted the olive oil with low fat yoghurt to reduce calories and because yoghurt would add moisture to the loaf in the same way as oil. 

Orange Walnut Loaf (Serves 6-8)
Recipe adapted from Martha Steward’s Whole Living

Ingredients

• 1/2 cup olive oil, plus more for pan (I substituted with 1/4 cup low fat yoghurt, use up to 1/2 cup yoghurt if you prefer a denser loaf)
• 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
• 1 cup walnuts
• 1 tablespoon freshly grated orange zest, plus more for garnish
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup packed light-brown sugar
• 3/4 cup fresh orange juice

Method

1. Preheat oven to 375 degrees F (190 degrees C). Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to over process); set aside.
2. In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
3. Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
4. Serve with sweet yogurt garnished with orange zest, if desired.

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This is for Tea Time Treats hosted by Lavender and Lovage and What Kate Baked

This is for Javelin Warrior's Made with Love Mondays