Ingredients: |
Ingredients: Tea Bread
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon poppy seeds
2 teaspoons orange zest, finely chopped
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 teaspoon vanilla
3 eggs
1/2 cup sour cream
Glaze
1/3 cup powdered sugar
2 tablespoons fresh orange juice
1 teaspoon orange zest, finely chopped
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Directions: |
Directions:Preheat oven to 325°F. Spray bottom only of Stoneware Loaf Pan with nonstick cooking spray. For tea bread, combine flour, baking powder, salt, poppy seeds and orange zest in Bowl; mix well and set aside.
In Separate bowl, beat butter on high speed of electric mixer 30 seconds. Add sugar; continue beating 3 minutes until mixture is light and fluffy. Add vanilla; beat well.
On medium speed, add eggs, one at a time, beating 30 seconds after each. Add one third of the flour mixture, beating on low speed just until combined. Beat in half of the sour cream. Add another one third of the flour mixture, the remaining sour cream, and then the remaining flour mixture, beating after each addition just until combined. Pour batter into pan.
Bake 60-65 minutes or until wooden pick inserted in center comes out clean and top is golden brown.
Meanwhile, for glaze, combine powdered sugar, orange juice and zest.
Immediately remove bread from pan onto Cooling Rack. Brush some of the glaze onto top and sides of warm bread. Repeat several times with remaining glaze as bread cools. Cool completely. Cut into slices. To store tea bread, wrap loosely in plastic wrap and store at room temperature. |
This recipe for Orange Poppyseed Tea Bread is from