Chocolate Pistachio Orange-Loaf
This deliciously moist and cake-like loaf is great with a cup of coffee or tea as a snack or a dessert after a meal.
softened, or half canola oil and half butter
sour cream, light
fresh and grated
or half whole wheat and half white flour
chocolate chips (semi-sweet)
Heat oven to 350℉ (180℃).
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 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.
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.