blood orange walnut bread

Isn’t it comforting when you realize a friend knows you really well? When a friend buys you the first season of a period drama about midwifery, it’s pretty much the pinnacle of friend magic. (Thanks, Britt!) She knows me well, and would therefore not be surprised to know that one of the best parts of the weekend was curling up on the couch with a slice of this blood orange walnut bread, a cup of hot Tension Tamer and another episode. Please take note that I had no idea this was going to be blood orange walnut bread, until I squeezed what I thought were regular oranges. That's Italy, for you.

Blood Orange Walnut Bread

(based on this recipe)

1 cup all-purpose flour

3/4 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/4 tsp nutmeg

1/2 cup sugar

1/2 cup low-fat buttermilk

1/4 cup toasted walnuts

3 tbs low-fat milk

3 tbs vegetable oil

3 tbs juice (from 1 blood orange)

2 tsp orange zest

2 eggs

For the glaze:

1/3 cup confectioner’s sugar

2 tbs blood orange juice

handful toasted walnuts

Preheat the oven to 350 degrees. Butter and flour a loaf pan. Whisk all the dry ingredients, up until the sugar. In another bowl whisk the sugar up until the eggs. Make a well in the center of the dry ingredients and add the wet mixture, mixing until just combined. Bake for 45 minutes or until a toothpick in the center comes out clean. When the loaf is cooled, mix together the confectioner’s sugar and blood orange juice. Drizzle over the loaf and sprinkle with the handful of toasted walnuts. 

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Don't you love that the glaze is pink? It's just begging to be used for an impending holiday, no? 

P.S. Stay tuned tomorrow for a kitchen disaster to end all kitchen disasters!