Orange and Poppy Seed Quick Bread, Gluten-Free

Special Equipment Needed

-a hand mixer is nice for mixing the batter

-6 C loaf pan (8 1/2"x 4 1/2" x2 1/2")

Ingredients

1 1/2 C Jeanne's Gluten-Free All-Purpose Flour

1 1/4 tsp double-acting aluminum-free baking powder

1/4 tsp salt

1/4 C milk

1/3 C orange juice (I like to use freshly-squeezed)

Zest of one orange, finely grated

6 TBL butter, softened

2/3 C sugar

2 large or extra-large eggs, room temp

3 TBL poppy seeds

extra butter and tapioca flour for pan

Preheat oven to 350 degrees F

-butter and flour pan using tapioca flour

-in a small bowl, mix together flour, baking powder, and salt

-in another small bowl, whisk together orange juice, zest, and milk

-in a large bowl, beat butter with hand mixer until fluffy

-add sugar and beat more

-add eggs, one at a time, beat after each addition

-alternately add flour mixture and milk mixture to butter mixture, starting and ending with flour mixture

-fold in poppy seeds

-pour batter into prepared pan--smoothing top

-thump pan on the counter to release any trapped air bubbles

-bake at 350 degrees for about 45 minutes--until a tester comes out clean

-cool in pan for 10 minutes before turning out onto rack to complete cooling

Enjoy!