FRESH GINGER-ORANGE BREAD1 3/4 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2 tbsp grated orange zest
2 large eggs lightly beaten
1/2 cup fresh orange juice
1/2 cup skim milk
1/4 cup honey
3 tbsp unsalted butter, melted
2 inch piece of ginger, peeled and coarsely grated
FOR THE ORANGE-GINGER GLAZE:2 tbsp orange marmalade
1 tbsp water
1 tsp ground ginger
Preheat oven to 375 degrees F. Lightly coat a 9x5x2 1/2-inch loaf pan with nonstick cooking spray
In a large bowl, sift together the flour, sugar, baking powder, and salt. Add the orange zest and mix well.
In a small bowl, whisk together the eggs, orange juice, milk, honey, melted butter, and grated ginger until well mixed, then stir into dry ingredients just until they are moistened...about 10 strokes. Spoon the batter into the pan.
Bake for 45 to 55 minutes or until light brown and a toothpick comes out clean.
TO MAKE THE GLAZE: Combine the marmalade, water, and ginger in a small saucepan and bring to a boil over medium heat.
When the bread is done, brush the warm top with the glaze. Cool for 10 minutes in the pan. Turn out on wire rack to finish cooling.
Makes 12 slices
Source:
The Low Fat Kitchen: Light Quick Breads by Sigal Seeber