| 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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