Orange Raspberry Loaf

{Ok, so this post is kinda cursed. I accidentally posted it last night with an empty link on Twitter and Facebook (oops). Then I labelled it as an orange cranberry loaf everywhere when I clearly meant raspberries. It’s been changed now in this post – thanks Mary for pointing out my faux pas. It’s one of those days, I guess. Can I go back home and just crawl into bed? Mm’kay, thanks!}

I apologize in advance for any wackiness that may be happening to my blog in the next little while. I’m obsessed with revamping it and I have all these questions swirling in my mind: should I go self-hosted? Should I get a new blog designed? Should I really start dedicating more time to this and try to monetize? Should I put ads on here? What direction do I want it to go in?

I know that I want it to look all fancy and have the bells ‘n whistles that I see on other blogs. Do I want to devote more time and money here? My heart says yes but my wallet and tired brain are like, meh.

At least let me explain my new logo. I love it. I think it’s hilarious. As many of you already know, the Husband came up with my blog name. I’m terrible at that kind of stuff. I was a criminal lawyer for the first five years of my career and my last firm primarily defended the poor innocent souls charged with marihuana production. I thought “gotta get baked” was a riotous nod to both my love of baking and to my line of work.

I’m heading to my first blog conference in September, the International Food Blogger Conference 2013 in Seattle, and I’m beyond excited. I want to make business cards to bring with me and have been hounding the Husband to make me a logo (again, something I’m terrible at!) since he does web design. I wanted something clean, quirky and modern. The Husband made my logo on Monday night after having downed almost a full bottle of red wine. He drunkenly drew the little squiggle and laughed his ass off. It mimics whipped cream or frosting on a cupcake…or it looks like the smoke from a joint. Again, so appropriate! We decided to keep the squiggle. What do you think?

Brilliance from drunkenness.

So there you have it, folks. When I want something done for free, this is what I get.

Anyways, enough with the boring blogging talk! I made an orange raspberry loaf over the weekend that I was all excited about. Unfortunately, I wasn’t all that happy with it when I tasted it after it finished baking. However, there’s a happy ending to this story. After subjecting the loaf to some quality time in the fridge, I’m in love.
orange cranberry loaf 4
Orange Raspberry Loaf (adapted from Cookie Madness)

1 1/2 cups flour
3/4 tsp baking powder
3/4 tsp baking soda
5 tbsp extra virgin olive oil
1/2 cup granulated sugar
1 tsp vanilla extract
1 tsp almond extract
1 cup sour cream
1 large egg
1/4 tsp salt
2 tbsp orange zest (approximately the zest of one large orange or two small oranges)
1 1/2 to 2 cups raspberries, tossed with about 2 tbsp sugar

Preheat your oven to 350 degrees F. Line a loaf pan with parchment paper.

In a medium bowl, mix the flour, baking powder and baking soda together.
orange cranberry loaf 1
In a large mixing bowl, stir together the oil, sugar, vanilla, almond extract, orange zest, sour cream, egg and salt. Add the flour mixture to the sour cream mixture and stir until combined. Carefully fold in the raspberries so that they don’t break apart. Pour the batter into the loaf pan and bake for approximately 45 minutes. Let the loaf cool for 15 minutes in the pan, then turn it onto on a wire rack.
orange cranberry loaf 2
I was eager to try a piece and cut a slice while the loaf was still warm. The cake part is amazing – the orange and almond work so well together, and it’s super moist from the oil and sour cream. The raspberries I used were sour – each bite burst with a jarring tartness. If you use sweet raspberries, that probably won’t be a problem. I left the loaf on the counter for a day and then placed it into the fridge since it’s been so warm lately. Man, I’m telling you, the loaf tastes way better chilled than at room temp. The cake part becomes also creamy and the raspberries lost their sourness. I was amazed! And now I’m sad that our loaf is almost gone.
orange cranberry loaf 3

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29 thoughts on “Orange Raspberry Loaf

    • Mary, thank you so much for pointing that out. I’m bloody losing my mind – they’re raspberries! I don’t know why I kept typing “cranberries!” *embarrassed face* it should be all fixed 🙂

  1. I’m having a really good giggle! Your posts always make me forget about my troubles LOL! “Brilliance from drunkenness” – That works! ;-)) Now that you’ve fully explained how the name of your blog came about, I will never think about cakes or muffins again. Thanks! This loaf looks splendid! I love that there’s only half cup of sugar – I look at the sugar quantity for all quick breads. The zest and raspberries add a ton of flavour for sure! Have fun at the conference, I can’t wait to hear all about it!

  2. I was thinking they sure looked like raspberries, not cranberries, lol! The loaf looks so pillowy and delicious!! It would be creamy and perfect for breakfast. I agree, I always put my baked goods in the fridge, they become so moist and dense and richer!!

  3. jajajajajaja, your explanation of the logo is awesome, just like your humor! I emailed you a couple of links that have some interesting parts about blogging. I like your new look! It turns out you´re all aqua and pastels behind that lawyer exterior after all… And those raspberries!

  4. Ha I’m glad you explained the origin behind the name because I never got the reference. If you have questions or just want to talk out loud about the blog, talk to me! I’m going through the same thing myself (although I’m probably a little more ahead than you). Should I attempt to monetize it? Heart says yes, brain says no. Sigh 🙂

    I’ll have to remember this bread when I buy fresh raspberries next month!

  5. LOL – you’re so funny. I’m so excited to meet you at IFBC. Your recipe definitely screams summer and looks very refreshing. What a nice treat after a long day at work. Yum! and yay for the logo.

  6. You know what sweet friend? This post… this very one, is exactly the reason I love you. No, seriously – like LOVE you. You are hilarious, and amazing and talented and adorable and sweet and it’s all rolled up in the cutest package with an award winning smile.
    First, I love the damn logo because … it’s just … yes. Everything. You NEED to keep it.
    Second, this Orange RASPBERRY loaf looks AMAZING and is screaming my name. I’m sure the Orange Cranberry one would be good too, but I’m more of a raspberry kinda girl anyway.
    I love this. And yes, you should go self hosted. But it has to be what you want.
    Love this recipe, and I just adore and love you!

  7. I love the new layout of your blog! I can see that you and your husband have a fun time together. That’s great. I’m so incredibly excited that we will be meeting at IFBC in September. Yay! And this orange cranberry loaf…I mean—this orange raspberry loaf looks delicious 😉

  8. Ditto what Nicole said =)

    You do have star power, Nancy and a large fan base, so I trust you would make mucho CAD by placing ads on your site.

    Your orange raspberry loaf does look amazing – whether cold or hot I’m sure it is/was equally amazingly tasty.

    P.s. Love to have you send some GottaGetBaked Tinker Bell magic dust to the Ninja Baker. Wish I had your charisma and adoring fans, dear Nancy =)

  9. LOVE the new look! And OMGoodness, I’m rolling on the floor giggling reading about how the logo came about!!! Do keep the squiggle… so fun and awesome. Oh, and lovely loaf too 😉

  10. LOVE! the new look. Way more fresh, modern, and fun feeling than your old look. The logo and your line of work..what a story! Had no idea that was the kind of law you did. No doubt, there’s never a dull day 🙂

    The cake – better after fridge time. Sometimes that happens. Where things grow on me after 24 hrs. Regardless, it sure looks pretty!

  11. I love the new logo! It is truly fitting for you, your blog, and the story behind it. It is so whimsical and fun! I have to admit I miss that gorgeous chocolate cake that was at the top but this is better for your identity and brand.

  12. Smile. I’m loving the new logo (and this bread) Both brought a big smile to my face. Isn’t raspberry bread the best? I made a loaf a few weeks ago…and I’m wishing I had a slice of yours in front of me now! Thank you for sharing!

  13. Being inebriated while creating isn’t abnormal. Did you know that Tom Hamilton claims he smoked a joint right before he wrote the bass riff to Sweet Emotion? He said that it probably would have been written differently sober. I like the squiggle because it’s ambiguous and can be interpreted a number of ways.

    Congratulations on your new logo and your spouse did well.

  14. Nancy, I LOVE LOVE LOVE your logo. . I think Tony did a rad job!!! I never knew he came up with “Gotta Get Baked”- I freaking love it. and YES, LOVE the squiggle. It’s awesome! Totally works! Can’t wait until September!!

  15. I have a coffee cake I called Strawberries & Cream that I made recently. It starts off similarly with the batter. But then I covered it heavily in glaze after baking. As you said, raspberries are SOUR (or can be – and I swear they get more sour while they bake!). But it still looks incredible!

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