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Chocolate Pistachio Orange-Loaf
Chocolate Pistachio Orange-Loaf
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Chocolate, Breads
Ingredients List
- 3/4 c Sugar
- 1/4 c Butter, softened
- 2 Eggs
- 1 1/2 c Light sour cream
- 1 ts Grated orange peel, fresh
- 1 tb Orange extract
- 3 c All-purpose flour
- 1 1/2 ts Baking powder
- 1 ts Salt
- 3/4 ts Baking soda
- 1 c Semi-sweet chocolate chips
- 1/2 c Pistachio nuts, finely
- -chopped
- **Glaze:
- 1/2 c Powdered sugar
- 2 1/2 ts 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.
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.
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