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
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 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
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.
ORANGE PECAN BREAD
This recipe was given to me by the daughter of a very old friend of my mother's- she was a very avid baker and a wonderful cook. Joan gave me many of her mother's recipes.
Provided by Pat Duran @kitchenChatter
Categories Fruit Breakfast
Number Of Ingredients 13
Steps:
- In Advance: Grind the rinds of 3 oranges medium fine (use blender). Measure l cup into saucepan. Stir in the water and sugar. Cover and cook on low heat 10-15 minutes until most of the water is absorbed and it is syrupy but not dry. Set aside to cool. --- Bread: Sift flour, sugar, baking powder ans salt into mixing bowl. Add milk, butter and egg- mix until smooth. Stir in orange rind and pecans. Pour batter into 2 greased 9x5-inch loaf pans. Sprinkle tops with mixture of 1/2 teaspoon cinnamon and 2 Tablespoons sugar. Bake at 350^ about 60-65 minutes or until tested done with toothpick. Remove from pans after 5 minutes. Cool on wire rack.
PECAN ORANGE BREAD - T-R-L
Pockets of cream cheese await inside this sugar-crusted pull-apart bread. Made with refrigerated biscuits.
Provided by Nana Lee
Categories Breads
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF.
- Lightly grease a Bundt pan.
- Combine first 3 ingredients in a small bowl and set aside.
- Separate biscuit dough into individual biscuits and gently separate the biscuits in half.
- Place a cream cheese square between the two halves, pinch sides to seal each back together.
- Dip in melted butter, and dredge in reserved sugar mixture.
- Stand biscuits on edge in prepared bundt pan, spacing evenly. Drizzle with remaining butter and sprinkle with remaining sugar mixture.
- Bake for 45 minutes or until golden.
- Immediately invert onto a serving plate.
- ORANGE GLAZE:.
- Combine powdered sugar and orange juice, stir well.
- Drizzle over warm bread.
- Serve immediately.
Nutrition Facts : Calories 688.5, Fat 42.6, SaturatedFat 19.6, Cholesterol 82.9, Sodium 824.8, Carbohydrate 73.1, Fiber 1.4, Sugar 50.7, Protein 7.1
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