2 Cups All Purpose Flour
1-1/2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2/3 Cup Plain Nonfat Yogurt
2/3 Cup Sugar
2 Large Eggs Or Egg Substitute
3 Tablespoons Unsalted Butter Or Margarine, melted
1 Tablespoon Grated Orange Zest
For Syrup:
2 Florida Oranges, squeezed (1/2 cup juice)
1/4 Cup Sugar
Heat the oven to 350.
In a large bowl, sift the flour, baking powder, baking soda, and slat.
In a medium bowl, whisk together the yogurt, 2/3 cup sugar, eggs, butter, and orange zest. Add the wet ingredients to the dry and stir the mixture until the batter is stiff. Transfer to a greased 8-1/2 x 4-1/2 inch nonstick loaf pan, smoothing the top. Bake 45-50 minutes or until a skewer inserted in the middle comes out clean.
Meanwhile, make the syrup. Combine the orange juice and 1/4 cup sugar in a small saucepan. Over medium-high heat, bring to a boil while stirring and simmer 1 minute. Keep warm.
Remove the loaf from the oven. With a thin wooden skewer, poke 20 evenly spaced holes in the top of the bread. Brush with one third of the syrup. Let stand 10 minutes, then invert onto a rack. Poke more holes into the bottom and sides of the bread and brush with the remaining syrup. Allow to cool standing upright.
Wrap the cooled bread in plastic and foil overnight for the best flavor. Slice and serve.
Yield: 1 Loaf