Orange Breakfast Bread

Orange bread

Sunday was a cool and rainy day (surprise, surprise!) so I decided it would be a good day to bake.  Plus, then we'd have breakfast for the week.  We had a few oranges in the fridge and I had this recipe from Annie's Eats bookmarked, so the decision of what to bake was an easy one.  Instead of making muffins, I decided that by increasing the bake time, I could make this recipe into a loaf (which ended up being slightly dense, but still good).  It ended up taking forever, and we had some errands to run, so after already baking for an hour, I loosely covered the top of the bread with foil, turned the oven way down to about 150 degrees, and left the house.  By the time we came back 20 minutes later, the bread was finally done!

For the Batter:
1 cup Milk
1/2 cup Freshly Squeezed Orange Juice (I got this from 1 large orange)
1/2 cup Sour Cream
2 Eggs
2 sticks Unsalted Butter (hey, I never said this was healthy!)
3 1/2 cups Flour
1 cup Sugar
1 1/2 tablespoons Baking Powder
1/2 teaspoon Salt
Zest from 1 Orange

For the Glaze (I decided to omit):
1/4 cup Freshly Squeezed Orange Juice
1 1/2 cups Powdered Sugar
1-2 teaspoons Orange Zest

In a medium mixing bowl, whisk together the milk, orange juice, sour cream, eggs, and melted butter until just incorporated.  In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  Stir to combine.  Add the wet ingredients to the dry ingredients and mix until combined.  Fold in the orange zest with a spatula.

*If making muffins, divide the batter between about 16 prepared muffin cups and bake for 18-20 minutes at 350 degrees.

*If making a loaf, pour batter into a loaf pan that has been sprayed with non-stick cooking spray.  Bake at 350 degrees for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.

To make the glaze, combine the juice, powdered sugar, and orange zest in a small bowl.  Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency.  Drizzle the glaze over the top of the loaf/muffins.  Allow the glaze to set before serving.  Store in an airtight container.