ORANGE & YOGURT LOAF

MAKES 8 TO 10 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 1 HOUR 10 MINUTES

1 3/4 cups all-purpose flour 1 tbsp baking powder

1/2 tsp salt

2 eggs

1 cup 2% plain yogurt

3/4 cup granulated sugar

1/3 cup orange juice

1 tbsp finely grated orange zest 1/3 cup canola oil

1 tsp orange extract or vanilla Orange & Honey Glaze, hot (recipe, this page)

In large bowl, using whisk, combine flour, baking powder and salt. In separate bowl, whisk together eggs, yogurt, sugar, orange zest and juice, oil and orange extract. Pour mixture over dry ingredients. Using wooden spoon, mix just until combined.

Preheat oven to 350°F. Lightly grease 10- x 4-inch loaf pan; line with parchment paper. Pour batter into prepared pan. Smooth top with spatula. Bake until cake tester inserted into centre of loaf comes out clean, 40 to 50 minutes. Let cool in pan on wire rack for 15 minutes. Transfer to rack to cool completely.

Prick top of loaf all over with toothpick or skewer. Let cool completely.

Transfer wire rack with loaf to baking sheet. Pour hot Orange & Honey Glaze evenly over loaf, filling small holes and letting excess drip over sides.

(Make-ahead: Can be stored in airtight container at room temperature for up to 2 days or frozen for up to 1 month.)

PER EACH OF 10 SERVINGS about 250 cal, 5 g pro, 10 g total fat (3 g sat. fat), 35 g carb (1 g dietary fibre, 17 g sugar), 45 mg chol, 260 mg sodium, 1.4 mg iron.

Orange & Honey Glaze In small saucepan, combine 1/4 cup liquid honey, 2 tbsp unsalted butter and 2 tsp finely grated orange zest. Heat over low heat, stirring occasionally with whisk, until butter is melted and glaze is smooth. (Make-ahead: Can be stored in airtight container and refriger

ated for up to 1 week.) Reheat in microwave before pouring over cake. Makes about 1/3 cup.