ORANGE + PECAN TEA BREAD
This is one of those recipes I was ecstatic to find when I didn’t want to waste the orange marmalade I had from another recipe. I was also ecstatic that I could use an orange from the orange tree in the backyard. Everything else was already in the fridge or pantry, so, voila, a quick snack bread.
I squeezed in too much orange juice, combining it with the powdered sugar that my drizzle didn’t come out as white as it was supposed to. But regardless, the sweetness from it was delicious.
The recipe is from Cooking Light, December 2009.
- 7.9 ounces all-purpose flour (about 1 3/4 c.)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 1/2 c. granulated sugar
- 1/2 c. low-fat buttermilk
- 1/4 c. chopped pecans, toasted
- 3 tbs. 1% low-fat milk
- 3 tbs. canola oil
- 3 tbs. orange marmalade
- 2 tsp. grated orange rind
- 2 large eggs
- cooking spray
- 1/2 c. powdered sugar
- 1 tbs. fresh orange juice
- 1 1/2 tsp. chopped pecans, toasted
- Preheat oven to 350 degrees.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and next 7 ingredients (through eggs), stirring with a whisk; add to flour mixture, stirring just until moist.
- Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
- Combine powdered sugar and juice, stirring until smooth. Drizzle glaze over bread, and sprinkle with 1 1/2 tsp. pecans. Yield: 14 servings (serving size: 1 slice)