Orange Sour-Cream Loaf

Time for a new (for me) recipe, Orange Sour-Cream Loaf, from the Don't Panic...It's In The Freezer! cookbook that I bought over a decade ago. A fab little cookbook with some really great ideas about cooking ahead. Each recipe features the single making, but then gives measurements for doubling, quadrupling and sextuplet'ing (is that even a word??).

Orange Sour-Cream Loaf

(This recipe makes enough for two 9x3 loaf pans.)

2 sticks butter (room temp)
2 cups granulated sugar
4 large eggs
2 T freshly grated orange peel
4 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups sour cream

Cream butter and sugar with a mixer on high for 5 - 7 minutes, until fluffy.  Scrape sides of bowl, then add eggs, one at a time, beating after each.  Add orange peel.  Combine flour, baking powder, baking soda and salt in separate bowl. With mixer on low, add 1/2 cup flour mixture.  Without waiting for it to mix, add 1/3 cup sour cream.  Continue alternating flour and sour cream until ending with flour. Mix only until well blended.

Spray loaf pans with cooking spray or grease with butter. Split batter into loaf pans and smooth tops.  Bake at 350 degrees until pick inserted comes out clean, approx. 55 minutes.

can anyone bake without a KitchenAid??
Surely, I cannot!

The batter tasted pretty good!  I'm planning on preparing a simple orange glaze to drizzle over the top of the cooled loaves.

Orange Glaze

2 cups powdered sugar
1/4 cup fresh squeezed orange juice
freshly grated orange peel (optional)

Combine and whisk until smooth.  Drizzle over loaves.