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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 29%
  • Fat: 5.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2.4g
  • Protein: 3.2g
  • Carbohydrate: 27.4g
  • Fiber: 0.7g
  • Cholesterol: 31mg
  • Iron: 1mg
  • Sodium: 144mg
  • Calcium: 44mg

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

  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.
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