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Orange Pecan Bread Recipe
Orange Pecan Bread Recipe photo by Taste of Home

Orange Pecan Bread Recipe

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”My husband loves this bread,“ writes Sondra Feldstein from Bondurant, Iowa. ”Whenever I ask him to suggest a nice tea bread, he says, ’What about that orange-pecan stuff?‘”
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES: 6 servings

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 egg, separated
  • 2 teaspoons grated orange peel
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • Dash salt
  • 1/4 cup orange juice
  • 1/3 cup chopped pecans
  • GLAZE:
  • 1 tablespoon sugar
  • 1 tablespoon orange juice

Nutritional Facts

1 slice equals 229 calories, 13 g fat (5 g saturated fat), 56 mg cholesterol, 189 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2-1/2 fat, 1 starch, 1/2 fruit.

Directions

  1. In a small bowl, cream butter and sugar until light and fluffy. Add egg yolk and orange peel; beat until blended. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with orange juice.
  2. In another small bowl, beat egg white until soft peaks form. Fold egg white and pecans into batter.
  3. Pour into a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  4. Combine the glaze ingredients in a small microwave-safe bowl. Microwave, uncovered, at 50% power for 1 minute. Stir until sugar is dissolved. Pour over warm bread. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (6 slices).
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Orange Pecan Bread in Cooking for 2 Winter 2007, p53

Nutritional Facts

1 slice equals 229 calories, 13 g fat (5 g saturated fat), 56 mg cholesterol, 189 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2-1/2 fat, 1 starch, 1/2 fruit.

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