ORANGE PECAN BREAD
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
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.
GLAZED ORANGE-PECAN BREAD
Make and share this Glazed Orange-Pecan Bread recipe from Food.com.
Provided by BamaBelle30
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Cream butter; gradually add 3/4 cup sugar, beating well. Add the beaten eggs and grated orange rind; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with 3/4 cup orange juice, beginning and ending with flour mixture. Mix well after each addition. Stir in pecans. Pour batter into a greased 9x5x3" loaf pan. Bake at 350 degrees F. for 50 to 55 minutes or until a wooden pick inserted comes out clean. Cool loaf in pan 10 minutes. Remove from pan and cool completely.
- Combine 2 1/2 teaspoons orange juice and powdered sugar; drizzle over loaf.
- Wrap and store overnight before serving.
Nutrition Facts : Calories 2749.4, Fat 97.6, SaturatedFat 36.1, Cholesterol 494, Sodium 3790.2, Carbohydrate 433.3, Fiber 12.8, Sugar 228.3, Protein 45.3
GLAZED ORANGE PULL-APART BREAD RECIPE BY TASTY
This citrusy monkey bread levels up store-bought biscuit dough into a decadent pull-apart dessert. Quarter the biscuits and toss in a mixture of sugar, butter, orange zest, and vanilla, then bake to golden brown perfection and finish with a creamy orange glaze. You won't be able to keep your hands away!
Provided by Tikeyah Whittle
Categories Desserts
Time 1h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F (160°C). Brush a 10-cup Bundt pan with melted butter.
- Cut each biscuit into quarters and transfer to a large bowl. Add the melted butter, granulated sugar, brown sugar, vanilla, salt, and orange zest and toss to coat the biscuit pieces evenly. Transfer the mixture to the prepared pan and gently press in an even layer.
- Bake until golden brown and puffed, 50-55 minutes. Transfer the pan to a baking sheet and let cool for 10 minutes, then invert the bread onto the baking sheet and let cool for 20 minutes more.
- Meanwhile, stir together the powdered sugar and 2 tablespoons orange juice in a small bowl to form a thick glaze. Add more orange juice as needed to achieve your desired consistency.
- Drizzle the glaze evenly over the cooled bread, then transfer the bread to a platter and serve.
- Enjoy!
Nutrition Facts : Calories 353 calories, Carbohydrate 62 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, Sugar 33 grams
ORANGE GLAZED PECANS
Make and share this Orange Glazed Pecans recipe from Food.com.
Provided by John 11-44
Categories Dessert
Time 50m
Yield 3 Cups, 5 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg white until foamy.
- Add salt, cinnamon and orange juice.
- Fold in sugar and mix well.
- Add pecans.
- Bake on a well greased cookie sheet at 250 F degrees for 45 to 60 minutes.
- Turn pecans every 15 minutes.
- Store in airtight container.
ORANGE-SUGARED PECANS
I regularly cook up these candied pecans for Christmas gift-giving and family munching. The citrusy-sweet flavor is different and delicious.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, combine the sugar, water and orange juice concentrate. Cook over medium-high heat, without stirring, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in pecans and orange zest. , Beat until mixture thickens and loses its gloss, about 2 minutes. Drop by teaspoonfuls onto waxed paper to set. Store in an airtight container.
Nutrition Facts : Calories 178 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.
BELLE OAKS INN PECAN ORANGE BREAD
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...
Provided by Michelle London
Categories Other Breakfast
Time 55m
Number Of Ingredients 9
Steps:
- 1. Spray a large Bundt pan liberally with non-stick spray. Set aside. Preheat oven to 375 degrees.
- 2. Pour sugar into a small bowl. Zest both oranges and add to sugar. Mix to combine. Reserve oranges to juice for glaze.
- 3. Melt butter. Pour a small amount of butter into the Bundt pan and spread 1/2 the pecans in the bottom.
- 4. Open the cans of biscuits. Taking one biscuit at a time, open each biscuit and insert 1 tsp of cream cheese into the center.
- 5. Press to seal.
- 6. Dip the biscuit in butter.
- 7. Then dip in sugar-orange zest mixture, coating the entire biscuit.
- 8. Stand biscuit in the Bundt pan on its side. Repeat with the remaining biscuits, creating a circle around the Bundt pan.
- 9. Pour remaining butter over the biscuits and sprinkle remaining pecans on top.
- 10. Bake at 375 degrees for 45 minutes or until biscuits are puffed and golden.
- 11. Remove from oven and turn the bread out from Bundt pan onto a serving platter.
- 12. 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.
- 13. Drizzle glaze over bread while still warm.
- 14. 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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ORANGE-PECAN TEA BREAD RECIPE | MYRECIPES
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- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through allspice) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and the next 7 ingredients (sugar 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° 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 teaspoons pecans.
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- Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. For the bread, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and cloves in a large bowl. Make a well in the center of the mixture. Combine buttermilk, egg, coconut oil, orange zest, orange juice, and vanilla in a medium bowl; add to flour mixture and fold in until almost combined. Fold in pecans.
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- For the glaze, whisk together melted butter, salt, orange zest and juice, and powdered sugar in a small bowl. Drizzle glaze over bread and sprinkle with chopped pecans; let set before serving.
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