Pomander Bread Citrus Spice Bread
Delight in the warm, aromatic flavors of Pomander Bread, a citrus spice bread that perfectly marries bright citrus zest with cozy spices like cinnamon, nutmeg, and cloves. Infused with freshly squeezed orange juice and studded with optional dried cranberries for a delightful burst of texture, this quick bread is as fragrant as it is flavorful. With a moist, tender crumb and a hint of vanilla, it’s a treat that feels both festive and comforting. Perfect for holiday gatherings or a cozy tea-time snack, this easy-to-make loaf showcases the harmonious blend of sweet, tangy, and spiced notes. Ready in just over an hour, Pomander Bread is the ultimate tribute to classic seasonal flavors while remaining irresistibly versatile for year-round enjoyment.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 tablespoon Orange zest
- 1 teaspoon Lemon zest
- 0.33 cup Butter (unsalted, melted and slightly cooled)
- 2 large Eggs
- 0.75 cup Whole milk
- 1 teaspoon Vanilla extract
- 0.25 cup Orange juice (freshly squeezed)
- 0.5 cup Chopped dried cranberries (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
Add the orange zest and lemon zest to the dry ingredients, mixing them well to distribute the citrus oils evenly.
In a separate medium mixing bowl, whisk together the melted butter, eggs, milk, vanilla extract, and orange juice until fully combined.
Gradually pour the wet ingredients into the dry ingredients, gently folding the mixture together with a spatula. Be careful not to overmix; the batter should be just combined.
If using, fold in the chopped dried cranberries for added texture and flavor.
Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan lightly on the countertop to remove any air bubbles.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve the Pomander Bread warm or at room temperature, optionally with a smear of butter or a drizzle of honey.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 37.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 112 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
