The Royal Foodie Joust for September!

Yummm...Ginger/Orange Quick Bread with an Oatmeal Crumb Topping

After missing out on doing the Royal Foodie Joust for last month I was suffering a huge amount of guilt and no matter what happened I was going to get it done this month. Well life happens and tends to get in the way of things and I didn't get it done as early in the month as I would have liked but I did get it done!!!

The Royal Foodie Joust is a monthly challenge that is hosted by my friend Jenn-The Left-over Queen. Every month the winner from the previous month is allowed to choose the 3 ingredients that must be used in the up coming challenge. Sounds like fun huh?

Last month's winner was Kittie from Kittens in the Kitchen.

Kittie's Picks:

Whole Grains (or at least they have to be whole at the start of the recipe!)
Ginger (in any form)
Citrus (any, in any form!)

As usual for me my days are too short and I have not nearly enough time in them to get everything that I wanted to get done done. My entry this month is a quick bread. And was it ever quick and simple to make!


Ginger/Orange Quick Bread with an Oatmeal Crumb Topping

GINGER/ORANGE BREAD:

1 1/2 Cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1 Tbsp zested orange rind
1/2 tsp ground ginger
1/2 Cup butter, softened
1 Cup sugar
2 eggs
1/2 Cup milk
3 Tbsp fresh squeezed orange juice

Preheat oven to 325 degrees. Lightly grease and flour a loaf pan. In a small bowl combine flour, baking powder, salt, ginger and orange rind. Set aside. In a medium bowl and with a mixer, cream butter and the sugar until light and fluffy. Add eggs, one at a time beating after each. Add flour mixture alternately with milk, stirring until blended. Stir in the orange juice.

Pour batter into prepared pan.

CRUMB TOPPING:

2 Cups uncooked oatmeal
1/2 Cups brown sugar
1/4 tsp salt
1/4 tsp ground ginger
1/2 tsp cinnamon
1 stick of butter, softened

Grind oatmeal in your food processor until finely ground. Add and all other ingredients and pulse until the mixture is a coarse meal.

Sprinkle the crumb topping on the batter and bake at 325 degrees for about 55 to 60 minutes.
Allow to cool for 10 minutes on a wire rack and remove from pan and allow to cool completely before serving.

This turned out delicious and I would love to make it again using fresh ginger and more crumb topping!!! Thanks again Kittie for great ingredient choices!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com