Directions

• BREAD
• Mix dry ingredients in a large bowl (flour, sugar, baking soda and salt). Mix wet ingredients in a medium sized bowl (juice from 2 oranges, oil, egg, zest from 2 oranges, vanilla, and sour cream).
• Combine wet and dry ingredients. Mix until well combined.
• Divide evenly to mini loaf pans (approx 6). Fill each about ¾ full.
• Bake at 350° F for 25-30 minutes, or until a toothpick inserted comes out clean.
• Transfer to a cooling rack and cool completely.
• Dip in glaze mixture (see below)
• Store in an airtight container at room temperature.
• GLAZE
• In a medium sized mixing bowl combine all ingredients and whisk until smooth.
• Dip mini loaf tops into glaze and set on a cooling rack with foil underneath to catch the drippings. Let harden for about 20 minutes and dip again if desired.