Blood Orange Cake Bread

When I was younger I can always remember eating cake bread. They came in a variety of flavors that my grandma and mom use to make. I was told that cake bread was a cross between pound cake and bread. It was light, moist, and not heavy enough to be a pound cake. The time spent making them is not as long as it would take to make a cake. That’s why I personally love them! Blood orange cake bread is a lighter version  of a cake bread with no butter and lots of flavor.

If you like a bitter cake bread keep the white membrane on the orange, but I prefer a sweet cake bread so I take the white part off my blood oranges.

Blood Orange Cake Bread Recipe:
2 cups all-purpose flour
1 cup sugar (I used coconut)
2 tsps. baking powder
½ tsp salt
3-4 medium blood oranges (peeled, diced and skin removed)
1 tsp. vanilla
2 eggs (beaten)
1 tbsp. coconut oil (melted)
1 ¼ cups milk (I used almond)
¼ cup honey
Recipe Directions: Preheat oven to 350 degrees. Grease two small loaf pans very well and set aside; in a medium bowl mix dry ingredients until combined. In a large bowl add beaten eggs, milk, coconut sugar, vanilla extract, honey and coconut oil. Mix until all the ingredients form a smooth batter. Add dry ingredients to wet ingredients and mix until combined. Fold blood oranges into the batter until they have been incorporated. Pour batter into loaf pans and place in the oven for 1 hour; or a tooth pick inserted in the middle of the loaf comes out clean.