Yield: 1 Loaf
Measure | Ingredient |
---|---|
¾ cup | Sugar |
¼ cup | Butter, softened |
2 \N | 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 |
\N \N | **Glaze: |
½ cup | Powdered sugar |
2½ teaspoon | Orange juice |
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.