Orange Pistachio Loaf Cake
By Andrea Mathis, RD
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Serves: 6
Ingredients
Loaf Cake
-
1 1/2
cups all-purpose flour
-
1
cup sugar
-
2 1/4
teaspoons baking powder
-
1/4
teaspoon salt
-
3
large eggs
-
3/4
cup low-fat vanilla Greek yogurt
-
3
tablespoons orange zest, plus more for garnish
-
1/4
cup freshly-squeezed Sunkist® Navel orange juice
-
1/2
cup vegetable oil
-
3
tablespoons of crushed pistachios for topping
Orange Glaze
-
1
cup powdered sugar
-
3
tablespoons freshly-squeezed Sunkist® Navel orange juice
Directions
Loaf Cake
- Preheat oven to 350 degrees F.
- Grease and line a 9×5-inch loaf pan with parchment paper, and set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Next, add in the eggs, vanilla Greek yogurt, orange zest, orange juice, and oil until smooth and combined.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until the top is set and a toothpick comes out clean. To help prevent excessive browning, loosely drape a piece of foil over the cake during the last 10 minutes of baking.
- Allow loaf cake to cool on a wire rack for 20-30 minutes before drizzling the orange glaze on top.
Orange Glaze
- In a small bowl, whisk together powdered sugar and orange juice until smooth and combined. If needed add more orange juice or powdered sugar until the desired consistency is reached.
- Evenly drizzle glaze over bread and add some orange zest and pistachios on top before slicing and serving.
