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.
- 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
- 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.
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.