This mildly flavored bread is similar to pound cake. Eat it for breakfast, dessert, or as a snack with an afternoon cup of coffee. It becomes denser on the second day and suitable for cutting into squares or shapes for children’s lunch boxes.
by Elizabeth Savoie Dronet
Bread Ingredients
1 1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1 Tbsp poppy seeds
2 teaspoons orange zest (finely chopped or microplaned)
1/2 cup butter, softened (1 stick)
1 cup sugar
1 tsp vanilla
3 eggs
1/2 cup sour cream
Glaze Ingredients
1/3 cup powdered sugar
2 Tbsp fresh orange juice
1 tsp orange zest
Method
1. Preheat oven to 325. Spray loaf pan (approximately 9 x 5 x 2) with nonstick spray.
2. In a mixer, beat butter on high speed for 30 seconds. Add sugar and beat for 3 minutes. Add vanilla and beat well.
3. On medium speed, add eggs, one at a time, beating for 30 seconds after each. Add orange zest, poppy seeds, salt and baking powder. Mix until combined, scraping down the sides once or twice.
4. Add 1/2 cup of flour, mix on low speed until combined. Add half of the sour cream, mix until combined. Repeat with flour and second half of sour cream, mix until combined. Add last 1/2 cup of flour and mix. Pour batter into pan.
5. Bake 1 hour or more until cake tester comes out clean. Top will be golden.
6. For glaze, whisk together powdered sugar, orange zest, and juice.
7. Immediately remove bread from pan and place on a cooling rack positioned on a tray. Brush some of the glaze over the top and sides of the loaf. Repeat several times. You may not wish to use all of the glaze. Cool completely and slice to serve.
8. To store, wrap loaf in plastic wrap and keep at room temperature. Yield 12 servings.
If you like quick breads, also try our Banana Nut Bread, Pumpkin Bread, and Zucchini Bread.
Savoie Secrets: It's a Family Recipe 