Orange-Pecan Tea Bread

Photo: Karry Hosford
A small amount of salt in a quick bread or cake batter balances its sweetness.

Yield:

14 servings (serving size: 1 slice)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

Note:

Maureen Callahan,

April 2004