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Orange-Pecan Tea Bread

Photo: Karry Hosford
Yield 14 servings (serving size: 1 slice)
A small amount of salt in a quick bread or cake batter balances its sweetness.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup granulated sugar
  • 1/2 cup low-fat buttermilk
  • 1/4 cup chopped pecans, toasted
  • 3 tablespoons 1% low-fat milk
  • 3 tablespoons vegetable oil
  • 3 tablespoons orange marmalade
  • 2 teaspoons grated orange rind
  • 2 large eggs
  • Cooking spray
  • 1/2 cup powdered sugar
  • 2 teaspoons fresh orange juice
  • 1 1/2 teaspoons chopped pecans, toasted

Nutrition Information

  • calories 171
  • caloriesfromfat 29 %
  • fat 5.6 g
  • satfat 0.9 g
  • monofat 2 g
  • polyfat 2.4 g
  • protein 3.2 g
  • carbohydrate 27.4 g
  • fiber 0.7 g
  • cholesterol 31 mg
  • iron 1 mg
  • sodium 144 mg
  • calcium 44 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. Combine powdered sugar and juice, stirring until smooth. Drizzle glaze over bread, and sprinkle with 1 1/2 teaspoons pecans.