Refreshing with a hint of citrus, this tender bread is as welcome as a ray of sunshine. Similar in texture to pound cake, it’s the perfect wintertime treat.
And you can easily double the recipe, too. Enjoy some now and store the rest in the freezer to savor at a later date.
One thing is certain: A slice of this zesty bread will brighten a winter day.
MINI ORANGE LOAVES
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) butter, softened
1/2 cup milk
2 teaspoons finely grated orange zest
Preheat oven to 325 degrees. Grease the bottoms of two 5×3-inch loaf pans. In a medium bowl, combine flour, baking powder, and salt. In a large bowl, combine sugar and butter. Beat with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk, beating well after each addition. Stir in orange zest. Transfer to prepared pans. Bake until a toothpick inserted in centers comes out clean, 35 to 40 minutes. Cool in pans 10 minutes before removing to a wire rack. Cool completely. Makes 2 miniature loaves.