Orange Sunflower Quick Bread
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Orange juice||3⁄4 Cup (12 tbs)|
|Buttermilk||3⁄4 Cup (12 tbs)|
|Margarine/Butter melted||1⁄4 Cup (4 tbs) (Parkay)|
|Grated orange peel||4 Teaspoon|
|All purpose flour/Unbleached flour||3 Cup (48 tbs) (Pillsbury's Best)|
|Baking powder||3 1⁄2 Teaspoon|
|Sunflower nuts||3⁄4 Cup (12 tbs)|
Heat oven to 350Â°F.
Grease one 9x5 or two 8x4-inch loaf pans.
In large bowl, blend sugar, orange juice, buttermilk, margarine, orange peel and egg; mix well.
Lightly spoon flour into measuring cup; level off.
Add flour, baking powder and salt.
By hand, stir 25 to 35 strokes until dry ingredients are moistened.
Stir in sunflower nuts.
Pour into prepared pan.
Bake at 350Â°F.
Bake 9x5-inch loaf 55 to 65 minutes or until toothpick inserted in center comes out clean.
Bake 8x4-inch loaves 35 to 45 minutes.
Cool 10 minutes; remove from pan.
To substitute for buttermilk, use 2 teaspoons vinegar plus milk to make 3/4 cup.
Self-rising flour is not recommended.
Salted sunflower nuts can be substituted for raw sunflower nuts; omit salt.
HIGH ALTITUDE-Above 3500 Feet: Decrease baking powder to 3 teaspoons.