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Tuesday, December 18, 2012

Orange Bread

Last week I bought tangerines.  I don't know why.  I think they were the first citrus I saw at the market and I got all excited because they were so cute and orange.  The problem with tangerines, though, is that they have about a million seeds in them.  I ate one, bit into a seed, and the rest sat on the counter while I ate clementines instead.  Not wanting to waste them, I decided to whip them into a little treat.  A few quick internet searches for ideas and I came up with this super quick, simple orange bread.  Or tangerine bread, as the case may be. 

Orange Bread

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons unsalted butter, melted and cooled to room temperature
1 egg
1/2 cup freshly squeezed orange juice
1/2 cup plain yogurt (could use vanilla as well)
2-3 Tablespoons orange zest (tangerines aren't quite as zesty as oranges, so I only had about a tablespoon, more would be better though)

Glaze:
3 Tablespoons powdered sugar
1 Tablespoon orange juice

Preheat oven to 350 degrees.
Prepare a loaf pan by coating with cooking spray or butter.
In a large bowl, combine flour, baking powder, baking soda and salt.
In another bowl, whisk together melted butter, egg, orange juice, yogurt and zest.
Pour the wet ingredients into the dry and mix until just combined.
Pour into loaf pan and bake for 40-45 minutes.
Cool on a wire rack.
For the glaze, whisk together powdered sugar and orange juice until thick but still pourable.  You might want to adjust the measurements a bit, so I recommend adding a little juice at a time.
Pour glaze over the bread.  




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