Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees. Grease a 9x5-inch loaf pan.
  2. 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.
  3. Add flour, baking powder, baking soda, and salt. Beat at low speed, scraping down sides of bowl occasionally, until combined.
  4. 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.
  5. To serve, place tea bread on serving plate and cut into slices.
Most Helpful

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.

HokiesMom February 05, 2011