Ingredients
-
2 1/4
-
3/4
-
1
-
1 3/4
-
1
-
1
-
1 1/4
-
3
-
1
-
-
-
-
-
-
Directions
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.,Replaced milk with heavy cream, hand mixed left chunky to create air pockets, cooked in pie dish.,I subbed heavy cream for the milk, had no oranges but used grapefruit and lemon zest. I hand blended ingredients to create a fluffy texture, used a pie dish for all of the batter, for 45 min..topped it with citrus marmalade and drizzled with cream cheese vanilla glaze
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Steps
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1
Done
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Heat Oven to 350 Degrees. |
|
2
Done
|
Grease Bottom Only of 4 Mini Loaf Pans (i Buy the Disposable Foil Ones For Farmer's Market Use). |
|
3
Done
|
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
Done
|
Pour Into Prepared Pans. |
|
5
Done
|
Bake 35-40 Minutes or Until a Toothpick Inserted in the Center of Loaf Comes Out Clean. |
|
6
Done
|
Place Bread on Wire Rack to Cool. |
|
7
Done
|
Meanwhile, in a Small Bowl Stir Together Glaze Ingredients. |
|
8
Done
|
Drizzle Glaze Over Warm Bread. |
|
9
Done
|
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. |
