Orange and Pecan Tea Bread

Yesterday, I was sitting at home all day because I had to wait for a package which never arrived. According to the delivery information I got, it could arrive anytime within a 5 day time span between 9-5. That kind of thing just pees me off to no end. I feel like screaming at whoever is in charge, “Don’t you think I have a life!?! You are keeping me prisoner in my own home!” But what can I do? Its for something very special. What is it you ask? All in due time my prettys, all will be revealed. Actually I can’t wait to tell you :D … and you might just be the teeniest bit jealous. Oh, I am a horrid creature, am I not? It should not surprise you that is coming via the Flying Monkey Express (aka UPS).

So anyway, I was home all day, with nothing to really do except wait. How boring. One thing I really like to do when I have a lot of time to kill is bake. I actually made two things today. One was a new scone recipe which was a total disaster (I will blog that later), and the other is this orange and pecan tea bread. If you have a little time to kill, this tasty loaf (its really just a cake in loaf form, like a banana bread) would make a great breakfast, or a snack with a cup of tea.

I have copied and pasted the following recipe from the Cooking Light website:

Yield

14 servings (serving size: 1 slice)

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.


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