Orange Pecan Bread Recipe
Orange Pecan Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My husband loves this bread. Whenever I ask him to suggest a nice tea bread, he says, "What about that orange-pecan stuff?” —Sondra Feldstein, Bondurant, Iowa.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling

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

Directions

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.
In another small bowl, beat egg white until soft peaks form. Fold egg white and pecans into batter.
Pour into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
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: 229 calories, 13g fat (5g saturated fat), 56mg cholesterol, 189mg sodium, 25g carbohydrate (12g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2-1/2 fat, 1 starch, 1/2 fruit.

  • 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
  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 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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

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