1 small orange or tangerine ~or~ 1 large lemon or lime ~or~ about 1/4 grapefruit
1/4 cup butter, softened……………………1/2 cup white sugar *** sugar-free note below
2 cups flour …………………………………...2 tsp baking powder
1/2 tsp baking soda …………………………1/2 tsp salt
1/2 cup sour cream ………………………….2 eggs
1 tsp. cinnamon or nutmeg (nutmeg is good on orange or tangerine)
For a TRENDY loaf: substitute snipped fresh rosemary for the nutmeg in the orange
***
Preheat oven to 350. Spray an 8” loaf pan (or 2 mini loaf pans) with non-stick baking spray. Set aside.
Cut ends off the fruit and cut it into quarters. Pulse in your food processor until a thick pulp, and the peel is finely chopped. Remove any seeds. Take out 1 tsp. and set aside for glaze.
Whisk flour, baking powder, soda, salt and spices together. Cream butter and sugar; add eggs and mix well. Add orange pulp to the sour cream and add it alternately to the flour, with the creamed butter mixture ~ stir to blend thoroughly. When well blended, spread evenly in prepared pan(s). Bake at 350 for 45 minutes to 1 hour (test with toothpick for doneness ~ about 40-45 minutes for the mini loaves).
For SUGAR-FREE: substitute an equal amount of regular, table white SPLENDA for the sugar. For a SUGAR-FREE GLAZE, use about 1/2 cup white splenda, plus 2 TB. cornstarch, and proceed as below for glaze.
Optional GLAZE: Start with about 3/4 cup powdered sugar and 1 tsp. citrus pulp and a dash of cinnamon, whisking in liquid 1 tsp at a time, until drizzle consistency (juice, milk, flavored liquid coffee creamer, brandy). If you drizzle/spread it on the warm bread, it will be translucent. If you drizzle it on cooled bread, it will be opaque.