Chocolate pistachio orange-loaf
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| ¼ | cup | Butter, softened |
| 2 | Eggs | |
| 1½ | cup | Light sour cream |
| 1 | teaspoon | Grated orange peel, fresh |
| 1 | tablespoon | Orange extract |
| 3 | cups | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| ¾ | teaspoon | Baking soda |
| 1 | cup | Semi-sweet chocolate chips |
| ½ | cup | Pistachio nuts, finely chopped |
| **Glaze: | ||
| ½ | cup | Powdered sugar |
| 2½ | teaspoon | 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.