This breakfast bread is not too sweet, slightly tart, and substantial. (I don’t want to be hungry two hours after breakfast.) It mixes happily with eggs done once-over-lightly and does not complain if it gets soaked with egg yolk. It took four tries to get here but, hey, who’s complaining?
The inspiration for this bread came from a recipe for a cake made with orange marmalade. In Canada, we have a line of good-tasting, no-sugar jams and jellies made by Smuckers, and I had already successfully used their marmalade in Orange Rosemary Chicken Breasts. Hence…great for a breakfast bread, right? I wish. :( The bread had a bitter flavour.
I tried different flour blends; I added chopped oranges for more sweetness. Nothing worked. The marmalade may be delicious in a mix with oil and spices, but it was not going to work in a baked product. Something in the ingredients and/or cooking process was turning the rinds in the marmalade bitter. After three attempts, I was ready to throw in my dish towel, apron, whisk, and bowl.
“What about using apricot jam?” my husband suggested. He has a vested interest in my success. He is my primary taste-tester. He does a lot of bowl-drying and putting kitchen things away so he doesn’t want to work in vain. And, finally…well, need I tell you that a happy partner is a much, much more pleasant person to live with?
I used the jam and kept the notion of adding chopped orange. “Very good,” the spouse announced so I bring you…ta-da!
Makes a loaf with 8 slices (could also be made as squares or muffins)
- ½ cup white rice flour
- ½ cup quinoa flour
- ¼ cup tapioca starch
- ¼ cup potato starch
- ½ cup sweetener (Note: Weight Watcher points for this recipe are based on the use of artificial sugar.)
- 1½ tsp. baking powder
- ½ tsp. xanthan gum
- ½ tsp. salt
- 2 clementines (or 1 orange), peeled, pitted, and segmented
- ½ cup liquid egg replacement (2 eggs)
- ¼ cup no-sugar apricot jam
- ¼-½ cup unsweetened soy milk (I only needed ¼ cup, but I find that not all alternative flours are created equal)
- 6 tbsp. unsweetened applesauce
- 2 tbsp. oil
- Cooking spray
- In a medium bowl, whisk together all dry ingredients: flours, starches, sugar, baking powder, xanthan gum, and salt.
- Chop clementine segments in a blender until lumpy.
- In a large bowl, put the chopped orange and whisk in the other liquid ingredients: egg, jam, milk, applesauce, and oil.
- Add dry ingredients in thirds to liquid ingredients, mixing well after each addition.
- Spray an 9″ x 5″ loaf pan with cooking spray.
- Pour batter into pan. If top needs to be smoothed out, spread with wet fingers.
- Bake at 350o F oven for 50-60 minutes or until sides are pulling away from the pan and a knife inserted in the center comes out clean.
For Weight Watchers: Each slice is worth 3 points on the Points plan and 4 points on the PointsPlus plan.
(Adapted from “Marmalade Cake” in Lucy’s Kitchen by Lucy Waverman.)