Orange Poppy Seed Tea Bread
This lovely bread is similar to a pound cake and makes a delightful dessert, snack or breakfast treat.
- 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
- 1/3 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest, finely chopped
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 Small Batter Bowl; mix well and set aside.
In Classic Batter 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 Stackable Cooling Rack. Brush some of the glaze onto top and sides of warm bread using Chef's Silicone Basting Brush. 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.
- 12 servings
Nutrients per serving:
Calories 240, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 80 mg, Carbohydrate 33 g, Protein 4 g, Sodium 190 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
1 starch, 1 fruit, 2 fat (2 carb, 2 fat)
Baked goods will have a higher volume when all of the ingredients start at room temperature. For this recipe, remove butter, eggs and sour cream from the refrigerator at least 30 minutes before you begin mixing.
One large orange will yield the amount of zest and juice needed for this tea bread. Use the Zester/Scorer to remove long strips of zest (the colored part of the skin), then chop finely with the Chef's Knife.
Set your Clock Timer for 3 minutes when you begin to beat the butter and sugar. This tender tea bread has a fine texture when the butter and sugar are well beaten.