one of OUR staples during the holiday season:
SunMaid Raisins!
When it comes Fall/Winter holiday time, they really became a permanent staple around the house,
and in most of the side dishes and desserts on the holiday table!
Today, we're going to share one of our family's favorite appetizer/ breakfast/ dessert recipes,
that is perfect for gift giving as well!
Sun Maid Tea Bread
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup granulated sugar
1/2 cup plain yogurt
1/3 cup canola oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon or orange zest
1 (6- to 7-ounce) package Sun-Maid Cape Cod Cranberries or Golden Raisins (or combo of both equaled to 7 oz)
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup granulated sugar
1/2 cup plain yogurt
1/3 cup canola oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon or orange zest
1 (6- to 7-ounce) package Sun-Maid Cape Cod Cranberries or Golden Raisins (or combo of both equaled to 7 oz)
3/4 cup toasted walnuts or pecans
3/4 cup powdered sugar
2 to 3 tablespoons orange juice
2 to 3 tablespoons orange juice
Directions:
1. Prheat oven to 350 F. Coat one large 9x5-inch, two medium 8x4-1/2-inch or three small 5x3-inch loaf pans.
2. In a small bowl combine flour, baking powder, salt and soda. Set aside.
3.In a medium bowl stir together sugar, yogurt, oil, eggs, vanilla and zest. Stir in dry mixture until thoroughly combined. Stir in dried fruit and nuts. Pour into prepared pans.
4. Bake large pan 50-55 minutes, medium pans 35-40 minutes, small pans 30-35 minutes or until well-browned on edges and pick inserted in center comes out clean.
5. Cool on wire rack 10 minutes. Remove from pan(s) and cool completely.
6. Stir together powdered sugar and enough orange juice to make a pourable glaze. Drizzle over cooled bread. Note: we drizzle ours less than what is shown in the picture- it's really a personal preference. If you don't like orange, you can add lemon juice, or a touch of vanilla.
Makes 1 large loaf or 3 mini loaves
2. In a small bowl combine flour, baking powder, salt and soda. Set aside.
3.In a medium bowl stir together sugar, yogurt, oil, eggs, vanilla and zest. Stir in dry mixture until thoroughly combined. Stir in dried fruit and nuts. Pour into prepared pans.
4. Bake large pan 50-55 minutes, medium pans 35-40 minutes, small pans 30-35 minutes or until well-browned on edges and pick inserted in center comes out clean.
5. Cool on wire rack 10 minutes. Remove from pan(s) and cool completely.
6. Stir together powdered sugar and enough orange juice to make a pourable glaze. Drizzle over cooled bread. Note: we drizzle ours less than what is shown in the picture- it's really a personal preference. If you don't like orange, you can add lemon juice, or a touch of vanilla.
Disclosure / Disclaimer: I received info on the Sun-Maid website from Formula APX promotions. No compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about the product.
Comments