“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.”
READY IN:
1hr 25mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees. Grease a 9x5-inch loaf pan.
  2. 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.
  3. Add flour, baking powder, baking soda, and salt. Beat at low speed, scraping down sides of bowl occasionally, until combined.
  4. 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.
  5. To serve, place tea bread on serving plate and cut into slices.

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