Recipe information
Yield
Makes 1 loaf
Ingredients
1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup frozen orange juice concentrate, thawed
1/4 cup water
1 1/4 cups sugar
5 tablespoons unsalted butter, room temperature
2 large eggs
1/2 cup chopped toasted almonds
1 1/2 teaspoons grated orange peel
Preparation
Step 1
Preheat oven to 350°F. Lightly butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; dust with flour. Sift flour, baking powder and salt into small bowl. Combine orange concentrate and 1/4 cup water in another small bowl. Using electric mixer, beat sugar and butter in large bowl 1 minute. Beat in eggs 1 at a time. Beat in flour mixture alternately with orange concentrate mixture in 3 additions each. Mix in almonds and orange peel. Transfer batter to prepared pan.
Step 2
Bake bread until tester inserted into center comes out clean, about 55 minutes. Cool bread in pan on rack 5 minutes. Turn out onto rack and cool completely. (Can be made 2 days ahead. Wrap in plastic and store at room temperature.)
