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Meyer Lemon Bread with Blood Orange Glaze

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I told you in a very recent post I have a slight Pinterest problem. The kind of problem where once I click on the link, my eyes cannot get peeled from the computer screen. The minutes slip by as I click link after link of beautiful food and photography.

I came across this lovely little bread by my friend Jenna over at Eat, Live, Run. She is a gem. Jenna is beautiful on the outside and on the inside. I love her writing and her recipes. One of my favorite parts of her blog is her feature of the great books she’s currently reading. I wish I had the time to keep up with her wonderful suggestions. Jenna’s also working on her first book and I can’t wait for it to be released!
This splendid pink glazed bread  from Jenna caught my eye on Pinterest a  few weeks ago.  I couldn’t wait to make it! I happened to have Meyer lemons and blood oranges on hand. If you don’t happen to have any blood oranges for the glaze, you could substitute it with regular oranges. It just won’t have the pretty pink color. 

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We had an Italian feast to attend last Sunday at our dear friend’s house. My friend Ilaria and her mom are from Bari. And oh man, can they COOK! If you follow me on Twitter, you may see me sometimes tweeting a photo

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If you follow me on Twitter, you may see me sometimes tweeting a photo like this:

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This is their pizza dough rising. I can’t tell you how many pizza they make. One after the other they come out of the oven. One more delicious then the next. Pizza night at Ilaria’s is definitely one of my favorite nights of the week.

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Back to the Italian Feast. Last Sunday we were all invited over for a proper Italian lunch. A proper Italian lunch consists of many courses. There are snacks before the antipasti (appetizers). It usually consists of good olives and cheese. There is always plenty of homemade bread.

Ilaria’s mom Sandra made her Barese specialty: Panzerotti for us to snack on. They are similar to calzones. They are little pockets of dough friend and they were filled with fresh mozzarella and tomato. Sandra thanked me for taking her photo. She’s such a doll.

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Ilaria made this delicious mozzarella appetizer.

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We then moved on to enjoy two different homemade pasta as the first course. There was lasagne and there were the crespelle (crepes filled with salmon and besciamella topped with asparagus). I snapped this before it was baked. It looked good enough to eat even like this!

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Great friends and good conversation. The kids played outside happily while we kept eating and drinking wine. I couldn’t think of a better way to spend my Sunday afternoon.
 
Sandra serving the pork roast, her son-in-law Daniele, and our friend Eric on the right.

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Our Sicilian friends Carmello and Anna feeding their precious baby Emma.

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They usually ask me to bake something to bring over. I baked Jenna’s Meyer Lemon Orange Bread and also a quick chocolate cake for the kids. The bread was a hit! It was moist and bursting with flavor from the Meyer lemons. I can’t wait to make another one before Meyer lemon season is over.

Meyer Lemon Bread with Blood Orange Glaze
from: Eat, Live, Run
 
makes 1 loaf

Ingredients:
for bread—
1 stick butter, softened
1 cup sugar
1/4 cup freshly squeezed meyer lemon juice (from about 3 meyer lemons)
1 tsp meyer lemon zest
2 eggs
2 tsp baking powder
2 cups flour
1/2 tsp salt
1/3 cup milk
for glaze—
1/2 blood orange, juiced
enough powdered sugar to make a thick glaze

Directions:
 
Preheat oven to 350 degrees.

Cream together the butter and sugar until light and fluffy. Add eggs and continue beating until smooth. With mixer on low, slowly drizzle in the lemon juice and lemon zest.

Whisk together the flour, baking powder and salt in a large bowl. Add half of the dry ingredients alternately with the milk to the butter mixture. Continue with the other half of the flour and milk and beat until smooth
Transfer to a greased loaf pan and bake for one hour and ten minutes, or until deeply golden brown (mine baked in about 55 minutes). Remove from oven and let cool completely before drizzling with glaze.

Glaze:
 
In a small bowl, combine the blood orange juice with powdered sugar. Drizzle over top.

Thanks for stopping by! hope you’re week is filled with peace and delicious food! xo

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Comments

  13. Gina says

    February 24, 2012 at 1:52 am

    I made meyer lemon bread last month, only I made blood orange jam to go along with it. The flavor combo is amazing. Beautiful dinner Lora. Hope all is well.
    -Gina-

    Reply

  17. Monet says

    February 25, 2012 at 8:30 pm

    Beautiful! And yes, Pintrest is addictive! Thankfully, it is blocked at work. If not, I would waste my day away! Thank you for sharing with me. It brightened my Saturday and inspired me to get back into the kitchen and make something delicious. I hope you have a blessed Sunday!

    Reply

  22. Jamie says

    February 28, 2012 at 11:33 am

    Ohhhh panzerotti – I could die for them! I've made them once and so need to make them again! What a tremendous lunch! Wowee! I miss Italy and real Italian cooking! And this cake – lemon, orange, really it is all fabulous in baking. I've made similar and now I need to make – and eat – one again!

    Reply

  25. kita says

    March 3, 2012 at 1:59 am

    I saw this bread the other day on a site (probably pinterest 😉 ) and knew it had to be yours. Your photography is so distinct. What a fun pink glaze on top with the blood oranges. I have never had one but I really want to taste one now so I can imagine what the glaze would be like.

    Reply

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