| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Desserts, Chocolate, Breads, Pistachios | 1 | Loaf | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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