Orange Poppy Seed Quick Bread

Preparation time: 20 minutes; Baking time: 50-55 minutes Makes: 8 x 4 inch loaf

Ingredients

• 250g (2 cups, 9oz) all-purpose flour 
• 2 teaspoons baking powder
• ½ teaspoon salt
• 190g (1 cup) sugar 
• 1 egg
• 240ml (1 cup) milk
• 60ml (¼ cup) vegetable oil
• Grated rind (zest) of one orange
• 2 tablespoons orange juice
• 1-2 tablespoons poppy seeds 

Orange Syrup

• 2 tablespoons orange juice
• 2 tablespoons sugar

Instructions

1. Preheat the oven to 350ºF (180ºC) ten minutes before using. Grease and line the base of an 8 x 4 inch loaf pan with overhanging parchment.
2. Whisk or sift the flour, baking powder, salt. and sugar. Make a well in the centre.
3. In another bowl whisk together the egg, milk, vegetable oil, grated rind, orange juice and poppy seeds.
4. Add the egg mixture to the well and stir until just combined (batter should be lumpy-do not over-mix). Pour the batter into the prepared loaf pan. Bake 50-55 minutes, or until a skewer inserted in the centre comes out clean. I baked for 55 minutes.
5. Transfer to a cooling rack while still in the pan. Poke holes on the top of the bread and drizzle the glaze evenly over the hot bread. Let cool 15 minutes, then transfer to a wire rack to cool completely.
6. Orange syrup: combine the 2 tablespoons orange juice with the 2 tablespoons sugar and heat over medium heat. Stir until sugar is dissolved then bring to the boil and simmer for 1 minute without stirring. Use while still hot.

Points to Note

1. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

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