Unlike much of the country, Sacramento isn’t blanketed in snowy white in the dead of winter. We are blessed instead with plenty of green, with flowery shows of red and pink from camellias, and displays of bright orange and yellow from the grapefruit, lemons, kumquats, and oranges decorating the citrus trees that grow everywhere around here. Citrus season is the winter, and when nothing else seems to want to grow, we have an abundance of fruit. For this recipe I used a couple navel oranges from our tree, but truly any orange will do. It’s the zest that has the highly flavorful orange oil that you need for this quick bread.
1 teaspoon lemon juice* 1 teaspoon orange juice 1/3 cup powdered sugar *Seville orange juice or sour orange juice (can replace the lemon juice), optional
*If you are using a 5x9 loaf pan, the loaf will be done earlier. Check at 40 minutes. You can use this recipe for muffins, in which case the cooking time should be 20-25 minutes.
