Recipe by Chef Buggsy
This is a nice and refreshing quick bread loaf. It is perfect for gift giving or enjoying with your afternoon tea, and it freezes well too. It is one of my top sellers at our local Farmer's Market. Give it a try...I'm sure you will enjoy it.
Top Review by Muffin Goddess
Loved the combination of orange and lemon in this! I can totally see why this is a big seller at your Farmers Market! I made 2 8" loaves (I probably could've fit the batter into one pan and just made a taller bread, but I wanted two loaves to send to two different places). Just fyi, the citrusy zing of this is great with that new Philadelphia white chocolate cream cheese spread. Thanks for posting! Made for PAC Spring '12
- 2 1⁄4 cups all-purpose flour
- 3⁄4 cup milk
- 1 cup butter, softened
- 1 3⁄4 teaspoons baking powder
- 1 tablespoon grated lemon peel
- 1 tablespoon grated orange peel
- 1 1⁄4 cups granulated sugar
- 3 eggs
- 1 teaspoon salt
- 1⁄3 cup confectioners' sugar
- 3⁄4 tablespoon lemon juice (I use fresh squeezed)
- 3⁄4 tablespoon orange juice (I use fresh squeezed)
- 3 tablespoons butter, melted
Directions See How It's Made
- Heat oven to 350 degrees.
- Grease bottom only of 4 mini loaf pans (I buy the disposable foil ones for Farmer's Market use).
- In a large mixer bowl combine all bread ingredients. Beat at medium speed, scraping bowl often, until all ingredients are mixed well; about three minutes total.
- Pour into prepared pans.
- Bake 35-40 minutes or until a toothpick inserted in the center of loaf comes out clean.
- Place bread on wire rack to cool.
- Meanwhile, in a small bowl stir together glaze ingredients.
- Drizzle glaze over warm bread.
- If you use regular metal bread pans, allow the bread to cool 10 minutes then loosen around the edge with a knife. Carefully tip the loaves over and remove bread from pans. Place them on the wire rack to cool completely.