Currant And Orange Loaf

7

Makes

one 9 x 5-inch loaf

Currant And Orange Loaf

Illustrated by: Tree Abraham, Meryl Hulse

If you like cranberry bread, the sweet-tart combination of currants and orange juice in this moist loaf will be a hit with you! The glaze is optional, of course, but why would you leave it out? This recipe is nut-free and vegetarian.


Loaf

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup cold unsalted butter
  • 1 large egg , well-beaten
  • 3/4 cup orange juice
  • 1 cup fresh or frozen currants
  • 3/4 cup white chocolate chips

Glaze

  • 3 tbsp orange juice
  • 3 tsp granulated sugar

Instructions

  1. Preheat the oven to 350°F.
  2. Place a sheet of parchment paper into a 9- . 5-inch loaf pan, leaving an overhang on the long sides.
  3. Whisk together the flour, sugar, baking powder, and baking soda in a large bowl. Cut the butter into small pieces and add it to the dry ingredients. Rub the butter into the flour mixture with your fingers. After a few minutes, the mixture should look like coarse crumbs.
  4. Crack the egg into a small bowl. Whisk the egg until it is well-beaten.
    Add the egg and the orange juice to the flour mixture and stir just until incorporated. Do not overmix. Add the currants and the white chocolate chips and mix just until combined. Spoon the batter into the prepared loaf pan.
  5. Bake in the oven for 60 to 70 minutes, or until a tester inserted into the centre comes out clean.
  6. Remove the loaf from the oven and lift up the overhanging ends of the parchment paper. Place the loaf on a wire rack to cool, peeling off the parchment paper.
  7. Mix together the ingredients for the glaze in a small bowl. Spoon the glaze over the loaf.
  8. Allow the loaf to cool completely before serving. The glaze will set as the loaf cools.

Note

From The Little Prairie Book of Berries, copyright © 2021 Sheryl Normandeau. Reprinted with permission of TouchWood Editions.