Orange-Pecan Tea Bread

Yum! I was looking for a light, guilt-free quick bread to bring to a few friends and took my chances on this one. I made a few adjustments and it turned out amazing!

I substituted white sugar for coconut sugar (1:1) including the powdered sugar, which i just stuck in the blender for a quick swap out.

I also used an almond/coconut milk blend instead of the 2% milk, and used a real orange for the juice.

I baked it in 3 mini bread loaf pans and baked at 350 (325 on convection oven setting) for 30 minutes and the only thing I didn't expect was how much it would rise, I would recommend filling the pans only half-way!

So delicious and orange-y. I added more juice to the glaze which gave it a nice orange kick. Thanks so much! 10/10 will make again.

Delicious, just the right amount of spice and sweetness with the glaze. I made muffins instead of the loaf; I had no problem with the muffins cooking all the way through.

I had the same problem. The bread was fully cooked on the outside but raw on the inside. It made for a frustrating baking process and in the end the edges are pretty hard and dry. It tastes pretty good, though, and the inside is moist. Not sure I'd make it again just because it required so much attention.