Belle Oaks Inn Pecan Orange Bread Recipes

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ORANGE PECAN BREAD



Orange Pecan Bread image

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.

Provided by Taste of Home

Time 55m

Yield 1 loaf (6 slices).

Number Of Ingredients 13

1/4 cup butter, softened
1/4 cup sugar
1 large egg, room temperature, separated
2 teaspoons grated orange zest
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

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Add egg yolk and orange zest; 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.,

Nutrition Facts : Calories 229 calories, Fat 13g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 189mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

BELLE OAKS INN PECAN ORANGE BREAD



Belle Oaks Inn Pecan Orange Bread image

No one will guess this pecan orange bread is made from canned biscuits. It almost tastes like a pastry made from scratch. This is delicious and beautiful when presented. The orange sugar mixture coating on the biscuits bakes to a buttery sugary crust with a hint of citrus. Inside the biscuits is a warm, creamy filling that complements the other flavors. Not only is the orange glaze pretty, but it also adds a sweet orange flavor to the bread. Simple to prepare, this is a great addition to a brunch spread.

Provided by Michelle London @innkeeperchef

Categories     Other Breakfast

Number Of Ingredients 9

1 can(s) Pillsbury Grands buttermilk biscuits (8 ct.)
1 can(s) Pillsbury Grands buttermilk biscuits (5 ct.)
1 cup(s) sugar
1 stick(s) unsalted butter, melted
2 small oranges
1/2 cup(s) confectioners' sugar
1/2 cup(s) pecans, chopped
1 package(s) cream cheese (8 oz)
1 dash(es) orange extract

Steps:

  • Spray a large Bundt pan liberally with non-stick spray. Set aside. Preheat oven to 375 degrees.
  • Pour sugar into a small bowl. Zest both oranges and add to sugar. Mix to combine. Reserve oranges to juice for glaze.
  • Melt butter. Pour a small amount of butter into the Bundt pan and spread 1/2 the pecans in the bottom.
  • Open the cans of biscuits. Taking one biscuit at a time, open each biscuit and insert 1 tsp of cream cheese into the center.
  • Press to seal.
  • Dip the biscuit in butter.
  • Then dip in sugar-orange zest mixture, coating the entire biscuit.
  • Stand biscuit in the Bundt pan on its side. Repeat with the remaining biscuits, creating a circle around the Bundt pan.
  • Pour remaining butter over the biscuits and sprinkle remaining pecans on top.
  • Bake at 375 degrees for 45 minutes or until biscuits are puffed and golden.
  • Remove from oven and turn the bread out from Bundt pan onto a serving platter.
  • Mix confectioners' sugar with the juice from the oranges to create a glaze. You may add a dash of orange extract if desired to intensify the orange flavor. Use as much juice as needed to create a glaze consistency you like.
  • Drizzle glaze over bread while still warm.
  • Best when served warm, but can also be served at room temperature. Reheat in the microwave for 30 seconds if desired.

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