I love using whole things in recipes like whole bags of chocolate chips or whole jars of jam. In this recipe, I use a whole orange! I look for one that feels heavy for its size and has a smooth skin as a pebbly surface means a thick skin and less fruit. The beauty of this quick bread is that it can be served with breakfast, brunch, lunch or dinner and even as dessert course. The batter can be divided into 1/4 cup portions to make muffins in a 375 degree oven.
1. Heat oven to 350 degrees. Generously grease a 9x5 loaf pan with shortening. Dust to coat with corn flake crumbs. Set aside
Cut off a sliver of the rind at the nub and the blossom end of the orange. Cut the orange into 8 pieces, removing any seeds. Place in a food processor fitted with the steel blade. Add the orange juice and pulse until the orange is finely chopped.
In a mixing bowl, cream the sugar and butter.
Beat in the orange puree, egg, milk, baking soda, baking powder and salt.
Stir in the flour.
Fold in the raisins.
Scoop the batter by the spoonful into the prepared pan. Use the back of the spoon to level the batter.
Bake for 1 hour or until baked through.
Cool in the pan until the sides shrink away. Remove to a wire rack and continue cooling to room temperature.
Serve slices just as they are or with a smear of cream cheese or butter.