When Life Socks You In The Kidneys, Bake!

I intended to post this recipe easily a week or two ago. Really, I did. I even sat down at the keyboard to type it out, and suddenly life was going 100 miles per hour and I had a million things to do. Don't you love those little unexpected delights. You know, when life completely blindsides you, then giggles as it runs away. Well, today, and just for today, I have a little lull and will FINALLY type up my rather late "new" post.

Every now and then I get the urge to make something very specific. I will then spend hours perusing these here internets, blissfully ignoring my children while enraptured by the mass of foodie info. I will look for a recipe for what I want to make, and inevitably, I don't find a single one that is exactly what I want to create. There is a little fist shaking involved, but eventually I will give up, round up the children, apologize to them for forgetting thier existence for a bit, and get creative.  This recipe comes from just that creative process. The kids and I throwing things into a bowl and hoping it turns out the way I intended it to.  Our experiment was a success, resulting in a sweet orange bread studded with delicious little bits of candied ginger.

Orange and Candied Ginger Quick Bread
2 1/2 c all purpose flour
1c granulated sugar
grated peel of one large orange
juice of 1-2 large oranges approximately 1/3c
1tsp baking powder
1/2tsp baking soda
1 mashed ripe banana
1 egg
1tsp vanilla
3/4c milk
1/2c chopped candied ginger

Preheat your oven to 350 degrees F. Butter and flour a square loaf pan.  In a large bowl mix together the flour, baking powder, and baking soda. In another bowl, preferably the bowl of your stand mixer (did I mention I can't imagine life without my KitchenAid?) combine the egg,mashed banana, vanilla, and milk. Mix well. Add the sugar, orange juice and orange peel to the egg mixture, mix until combined. Add the flour mixture a little at a time to the egg mixture and mix until a mostly smooth batter is formed.
Pour batter into prepared pan and bake for 50-55 minutes. The top of the bread should be nice and golden brown and a toothpick inserted into the center of the bread should come out clean.
Cool in pan for 5 minutes or so, then remove to a wire rack to cool completely. If the bread sticks to the pan loosen the edges with a butter knife.

Slice. Eat. Enjoy. Especially with a cup of Earl Grey!

I have to say that this bread turned out perfectly. Despite my schizophrenic ovens' best attempt to torch it halfway through the cooking process. Sometimes you just have to smarter than your appliances.