ZESTY ORANGE–GLAZED MANDARIN LOAF

Vous aurez besoin

• 550 g DOLE^® Mandarin Oranges in Juice, drained, reserve juice
• 700 g All Purpose Flour
• 380 g Sugar
• 8 g Baking Powder
• 2.5 mL Salt
• 2.5 mL Baking Soda
• 4 each Large Eggs
• 375 mL 2% Milk
• 375 mL Sour Cream
• 10 mL Vanilla Extract
• 10 mL Orange Extract
• 125 g Powdered Icing Sugar
• 25 mL Reserved juice from drained DOLE^® Mandarins
• 30 mL Orange Zest

Méthode

1. Preheat the convection oven to 325°F/165°C. Grease the 3 lb loaf pan (11 ½” x 5 ½” x 2 ½”) with cooking spray and line with parchment paper.
2. Open the can of the DOLE^® Mandarin Oranges in Juice and drain in colander; retain the juice for a later step to prepare the Orange Glaze.
3. In a large mixing bowl sift together the flour, white sugar, baking powder, salt and baking soda. Set this mixture aside.
4. In a bowl of the stand/floor mixer, place the eggs, milk, sour cream, vanilla extract and orange extract and beat until smooth. Gradually stir into flour mixture until batter is thoroughly incorporated. Gently fold in the drained mandarin oranges until combined. Pour batter into loaf pan and spread evenly. Bake for ~1 hour or until the centre of bread springs back when touched. Allow the loaf to cool in pan for about 5 minutes and transfer to
   a cooling rack to completely cool.
5. Prepare Orange Glaze once the loaf is fully cooled. In a small bowl, mix the powdered icing sugar and mandarin orange reserved juice until smooth and thick. Pour the glaze over the cooled loaf, drizzling it in a zigzag pattern with
   a spoon. Garnish the top with freshly grated orange zest.
6. Cut each loaf into 21 (½-inch) slices.
7. Garnish Butter loaf and serve as a snack or alternatively serve as dessert or with Greek yogurt for breakfast (sides/garnishes not included in the nutrition facts).
8. NOTE: Cool and hold product covered at room temperature; avoid storage longer than 2 days or in high humidity and warm environments as it may promote mould growth.