Orange-Poppy Tea Bread
"I am a big fan of tea breads (or quick breads) and this one has a nice, citrussy quality that is a real treat. This bread does need to sit overnight in order for the flavors to blend; however, I have not included that in the preparation time, so plan accordingly."
photo by HokiesMom
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Yields:
-
1 loaf
ingredients
- 1 cup sour cream
- 3⁄4 cup sugar
- 1⁄2 cup butter, softened
- 2 large eggs
- 1 tablespoon poppy seed
- 1 tablespoon grated orange rind
- 2 tablespoons orange juice
- 2 cups unsifted all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
directions
- Preheat oven to 325 degrees. Grease a 9x5-inch loaf pan.
- In a large bowl, beat sour cream, sugar and butter with an electric mixer until light and fluffy. Beat in eggs, poppy seeds, orange rind, and orange juice until well mixed.
- Add flour, baking powder, baking soda, and salt. Beat at low speed, scraping down sides of bowl occasionally, until combined.
- Spoon batter into greased loaf pan and bake 50-55 minutes or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack for about 5 minutes, then remove bread from pan and cool completely. Wrap and plastic wrap and let sit overnight.
- To serve, place tea bread on serving plate and cut into slices.
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Reviews
-
This turned out to be a nice light loaf with a hint of citrus flavor. The whole family is enjoying it but we all wish there was a bit more orange flavor. I used more grated peel than called for (whatever came off the whole orange) and fresh orange juice. I did let it sit (hard to keep everyone away from it!) overnight as you described. The texture is soft and very moist. Overall a recipe I'll try again and maybe just add more grated rind and maybe a orange flavored yogurt in place of the sour cream to add to the citrus punch flavor. Thanks for sharing during the Newest Tag game.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
