Citrus Loaf

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.

• Ready In: 55 mins
• Serves: 16
• Yields: 4 mini loafs

Ingredients

• 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

• GLAZE

• 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

1. Heat oven to 350 degrees.
2. Grease bottom only of 4 mini loaf pans (I buy the disposable foil ones for Farmer's Market use).
3. 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.
4. Pour into prepared pans.
5. Bake 35-40 minutes or until a toothpick inserted in the center of loaf comes out clean.
6. Place bread on wire rack to cool.
7. Meanwhile, in a small bowl stir together glaze ingredients.
8. Drizzle glaze over warm bread.
9. 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.