Pistachio Poppy Seed Orange Yogurt Bread

Recipe from https://www.ambitiouskitchen.com

Husband-Tested in Alice’s Kitchen

Makes one 8 X 4-inch loaf (12 slices)

Perhaps it’s time for a treat at your house.  If so, this delicious quick bread with do the trick with a nice cup of tea or coffee. When I made this, it turned out to be a really pretty, perfect for a tea party.  I will make this again, but will leave off the glaze since the yummy sweet glaze takes it into major dessert territory.  You can put the batter into muffin tins and make muffins for the lunch boxes.  If you freeze the bread, do not top it with glaze until after it has been thawed and ready to serve.  I love that the recipe uses whole-wheat pastry flour, honey and yogurt.  If pistachios are not available, you can make this bread with pecans or walnuts.

Wet Ingredients:

1/3 cup unsalted butter, melted

1/3 cup honey (increase to ½ cup honey if not using the glaze…this is optional)

1 ½ Tablespoons orange zest

½ cup freshly squeezed orange juice

½ cup plain or vanilla Greek yogurt

2 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

½ cup chopped roasted pistachios (or pecans or walnuts)

Dry Ingredients:

2 cups whole-wheat pastry flour (or 1 cup whole wheat flour and 1 cup all-purpose flour)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 Tablespoons poppy seeds

Optional Glaze:

½ cup powdered sugar

1-2 Tablespoons freshly squeezed orange juice

1 teaspoon orange zest

Optional Garnish:

2 Tablespoons chopped pistachios (or pecans or walnuts)

Directions:

Preheat oven to 350 F.  Line an 8 X 4 inch bread pan with parchment paper and spray with nonstick cooking spray.

In a large bowl, whisk together melted butter, honey, and orange zest until smooth.  Whisk in the orange juice and Greek yogurt.  Whisk in the eggs, vanilla and almond extracts.

In separate bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds.  Gently stir in the chopped pistachios.

Add the dry ingredients to the wet ingredients and mix with a spoon or spatula just until combined.

Pour the batter into the prepared pan.  Spread out evenly.  Bake for 45-55 minutes or until a tester comes out clean.  Cool completely on a wire rack before topping with the glaze.

For the glaze:  Mix together the powdered sugar and the orange zest.  Using your fingers, rub the zest into the powdered sugar so that it is evenly distributed.  Add 1 Tablespoon of the orange juice and stir.  If needed, add a bit more orange juice so that it is thick but still pourable.

Pour or drizzle over the top of the cooled loaf and spread over towards the sides.  Garnish with the chopped pistachios.

To make muffins:  Divide the batter between 12 greased muffins liners.  Bake for 12-24 minutes or until a tester comes out clean.

Nutritional Information:  According to my calculations, 1 of 12 slices of bread equals 229 calories; 3.7 grams of fiber; 31.5 grams carbohydrates; 5.4 grams protein; 13.8 grams sugars; 9.6 grams fats (4 grams saturated fat)

(Without the glaze & garnish, 1 or 12 slices of bread equals 195 calories and 3.5 grams fiber.