Sunday, January 17, 2010

Lemony-Glazed Orange Bread

I made this bread a few times last summer, it is a Weight Watcher favorite of mine (with a few changes for a little more kick) because I love sweets but I need them to be lighter. This bread is made with fresh oranges and fresh lemons and is perfect for this time of year in California when the citrus is heavy on the trees. Fairly low in calories (183c) and fat (1g) this loaf is sweet, moist, and has that yummy tartness you would expect from citrus. Enjoy.

2 cups AP flour
2 1/2 tsp grated orange zest
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1/2 cup fresh orange juice
1/4 tsp orange extract
1/3 cup canola oil
2 large eggs
2 tsp vanilla extract
3/4 cup powdered sugar
1 tsp lemon zest
2 TBL lemon juice
1/4 tsp lemon extract (if you don't have and don't want to purchase then leave it out)

Preheat oven to 350〫Spray a loaf pan with nonstick cooking spray and dust with flour, tap out any extra.
To make the batter, whisk together the flour, orange zest, baking powder, baking soda and salt in a large bowl and set aside. Whisk together the granulated sugar, orange juice, orange extract, oil, eggs, and vanilla in medium bowl. Add the orange juice mixture to the flour mixture, stirring until well combined. Pour into the pan. Bake until toothpick comes out clean, 40-45 minutes (check a little early as this cake will dry out if overcooked). Let cook on a rack for about 10 minutes then remove from pan and cook completely on rack.
To make the glaze, whisk together the powdered sugar, lemon zest, juice and extract until smooth. Spread the glaze evenly over the top of the loaf. Let sit for about 10 minutes to let the glaze set.
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