Chocolate Pistachio Orange-loaf Recipe
Yield: 1 LoafRecipe by luhu.jp
Ingredients:
3/4 cup: Sugar,
1/4 cup: Butter, softened
2: Eggs,
1 1/2 cup: Light sour cream,
1 tsp: Grated orange peel, fresh
1 tbsp: Orange extract,
3 cup: All-purpose flour,
1 1/2 tsp: Baking powder,
1 tsp: Salt,
3/4 tsp: Baking soda,
1 cup: Semi-sweet chocolate chips,
1/2 cup: Pistachio nuts, finely chopped
**Glaze:,
1/2 cup: Powdered sugar,
2 1/2 tsp: Orange juice,
Directions:
Heat oven to 350 degrees. In large bowl, combine sugar and butter.
Beat at medium speed, scraping bowl often, until creamy (1 to 2
minutes). Add eggs; continue beating until well mixed (1 to 2
minutes). Add light sour cream, grated orange peel and orange
extract. Continue beating; scraping bowl often, until creamy (about 1
minute). Add flour, baking powder, salt and baking soda. Continue
beating, scraping bowl often until just mixed (about 1 minute). Do
not over mix. By hand, stir chocolate chips and chopped pistachios.
Spoon batter into a greased 9" x 5" x 3" loaf pan. Bake for 60 to 70
minutes or until wooden pick inserted in center comes out clean. (If
browning too quickly, cover loaf with aluminum foil.) Cool 10
minutes; invert onto cooling rack. Cool completely. Stir glaze
ingredients together until smooth; drizzle over bread. **Note: For a
more tender crust, do not glaze immediately. Wrap loaf in plastic
wrap; refrigerate overnight; then prepare glaze and drizzle over
bread.
Source from luhu.jp
Beat at medium speed, scraping bowl often, until creamy (1 to 2
minutes). Add eggs; continue beating until well mixed (1 to 2
minutes). Add light sour cream, grated orange peel and orange
extract. Continue beating; scraping bowl often, until creamy (about 1
minute). Add flour, baking powder, salt and baking soda. Continue
beating, scraping bowl often until just mixed (about 1 minute). Do
not over mix. By hand, stir chocolate chips and chopped pistachios.
Spoon batter into a greased 9" x 5" x 3" loaf pan. Bake for 60 to 70
minutes or until wooden pick inserted in center comes out clean. (If
browning too quickly, cover loaf with aluminum foil.) Cool 10
minutes; invert onto cooling rack. Cool completely. Stir glaze
ingredients together until smooth; drizzle over bread. **Note: For a
more tender crust, do not glaze immediately. Wrap loaf in plastic
wrap; refrigerate overnight; then prepare glaze and drizzle over
bread.
Source from luhu.jp