Orange Bread

Ingredients

• 1/3 cup butter
• 3/4 cup sugar
• 2 eggs
• 1 1/2 Tbsp orange zest
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup plain yogurt
• 1/2 cup golden raisins, chopped
• 1 teaspoon lemon juice
• 1 teaspoon orange juice
• 1/3 cup powdered sugar, confectioner's sugar

Directions

1. Heat the oven to 350 degrees F, and butter a 4x8-inch loaf pan. For a cleaner lift later, set a wide piece of parchment down the length of the pan bottom and let it climb the short ends, then butter the parchment too.
2. With an electric mixer on high, whip the butter until it turns light and fluffy, about 2 minutes. Add the sugar and keep beating for 2 minutes more. Beat in the eggs 1 at a time, letting each egg disappear into the mixture before the next goes in. Mix in the orange zest.
3. Grab a separate bowl and whisk the flour, baking soda, baking powder, salt and cinnamon together.
4. Add the yogurt and the flour mixture to the butter mixture in thirds, beginning with yogurt and switching back and forth between them. Stop mixing as soon as everything is incorporated, then fold in the golden raisins.
5. Right away, scrape the batter into the prepared loaf pan. Set it on the middle rack of the 350 degrees F oven and bake for 45-50 minutes, until a skewer slipped into the center comes back clean.
6. Let the loaf rest in the pan on a rack for 5 minutes. Lift or turn it out of the pan, then leave it on the rack for another 10 to 15 minutes.
7. As the loaf cools, make the optional glaze if you’re using it. Whisk the lemon juice, orange juice, and powdered sugar until the mixture is smooth and lump-free. Move the loaf to a serving plate. Poke holes over the top with a toothpick or a skinny skewer, then drizzle the glaze over it.
8. Using a 5x9 loaf pan means the loaf will finish sooner, so begin checking at 40 minutes. For muffins, bake for 20-25 minutes.