CITRUS LOAF

Citrus Loaf image

Provided by Chef Buggsy

Time 55m

Yield 4 mini loafs, 16 serving(s)

Number Of Ingredients 13

2 1/4 cups all-purpose flour
3/4 cup milk
1 cup butter, softened
1 3/4 teaspoons baking powder
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1 1/4 cups granulated sugar
3 eggs
1 teaspoon salt
1/3 cup confectioners' sugar
3/4 tablespoon lemon juice (I use fresh squeezed)
3/4 tablespoon orange juice (I use fresh squeezed)
3 tablespoons butter, melted

Steps:

Heat oven to 350 degrees.
Grease bottom only of 4 mini loaf pans (I buy the disposable foil ones for Farmer's Market use).
In a large mixer bowl combine all bread ingredients. Beat at medium speed, scraping bowl often, until all ingredients are mixed well; about three minutes total.
Pour into prepared pans.
Bake 35-40 minutes or until a toothpick inserted in the center of loaf comes out clean.
Place bread on wire rack to cool.
Meanwhile, in a small bowl stir together glaze ingredients.
Drizzle glaze over warm bread.
If you use regular metal bread pans, allow the bread to cool 10 minutes then loosen around the edge with a knife. Carefully tip the loaves over and remove bread from pans. Place them on the wire rack to cool completely.