Orange Poppy Seed Tea Bread
1 1/2 cups all-purpose flour
1 teaspoon Clabber Girl Baking Powder
1/2 teaspoon salt
1 Tablespoon poppy seeds
2 teaspoon orange zest, finely chopped
1/2 cup butter or margarine
1 cup granulated sugar
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup powdered sugar
2 tablespoons fresh orange juice
1 teaspoon orange zest, finely chopped
Preheat oven to 325 degrees F. Spray 9″x5″x3″ loaf pan with nonstick cooking spray; set aside.
BREAD: Combine flour, baking powder, salt, poppy seed and orange zest, mix well and set aside. In a separate bowl, beat butter on high speed of electric mixer 30 seconds. Add sugar; continue beating 3 minutes until mixture is light and fluffy. Add vanilla, beat well. On medium speed, add eggs, one at a time, beating 30 seconds after each. Add 1/3 of the flour mixture, the sour cream alternately, beating after each addition just until combined.
Pour batter into prepared pan. Bake 60-65 minutes or until toothpick inserted into the center comes out clean and top is golden brown. Meanwhile, for the glaze, combine powdered sugar, orange juice and zest.
When bread tests done, immediately remove bread from pan. Brush with glaze on top and sides. Repeat several times as bread cools. Cool completely. Wrap loosely at room temperature.
2001 Wisconsin State Fair 3rd Place winner — Lois Trongard of Pewaukee