Blood Orange Breakfast Loaf

• 1-3/4 cup All Purpose Wheat Flour
• 3/4 cups Organic Agave Nectar
• 2 teaspoons Baking Powder
• 1/4 teaspoons Sea Salt
• 1 whole Egg, Beaten
• 1 cup 1% Milk
• 1/4 cups Canola Oil Or Melted Unsalted Butter
• 2 teaspoons Grated Blood Orange Peel
• 1 Tablespoon Blood Orange Juice

1. Preheat oven to 350 degrees. Spray an 8x4x2-inch loaf pan with nonstick cooking spray.
2. In a medium bowl, add the flour, agave, baking powder and salt. Make a well in the center of the flour mixture.
3. In a separate medium bowl, add the beaten egg, milk, canola oil (or melted butter), blood orange peel and blood orange juice. Add the wet mixture to the flour mixture. Stir well. Be careful not to over-stir the batter.
4. Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes.
5. Remove from the oven, cool in the pan on a wire rack for about 30 minutes. Remove the loaf from the pan and continue to cool on the wire rack.
6. When the loaf is cool, slice and enjoy! It's sweet and fresh!

purpose wheat flour, baking powder, ubc, egg, milk, ubc, orange juice

Taken from tastykitchen.com/recipes/breads/blood-orange-breakfast-loaf/ (may not work)