Pecan Orange Bread T R L Recipes

ORANGE PECAN TEA BREAD

Steps:

• preheat oven to 350.
• spray a loaf pan with cooking spray.
• combine flour and the next 5 ingredients in a large bowl.
• make a well in center.
• combine sugar and the next 7 ingredients and whisk into the dry ingredients.
• pour into the loaf pan.
• bake 45 minutes until a toothpick inserted in center comes out clean.
• cool on a wire rack.
• mix oj and powdered sugar and drizzle over loaf, garnish with toasted pecans.

GLAZED ORANGE-PECAN BREAD

Steps:

• Cream butter; gradually add 3/4 cup sugar, beating well. Add the beaten eggs and grated orange rind; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with 3/4 cup orange juice, beginning and ending with flour mixture. Mix well after each addition. Stir in pecans. Pour batter into a greased 9x5x3" loaf pan. Bake at 350 degrees F. for 50 to 55 minutes or until a wooden pick inserted comes out clean. Cool loaf in pan 10 minutes. Remove from pan and cool completely.
• Combine 2 1/2 teaspoons orange juice and powdered sugar; drizzle over loaf.
• Wrap and store overnight before serving.

BELLE OAKS INN PECAN ORANGE BREAD

Steps:

• 1. Spray a large Bundt pan liberally with non-stick spray. Set aside. Preheat oven to 375 degrees.
• 2. Pour sugar into a small bowl. Zest both oranges and add to sugar. Mix to combine. Reserve oranges to juice for glaze.
• 3. Melt butter. Pour a small amount of butter into the Bundt pan and spread 1/2 the pecans in the bottom.
• 4. Open the cans of biscuits. Taking one biscuit at a time, open each biscuit and insert 1 tsp of cream cheese into the center.
• 5. Press to seal.
• 6. Dip the biscuit in butter.
• 7. Then dip in sugar-orange zest mixture, coating the entire biscuit.
• 8. Stand biscuit in the Bundt pan on its side. Repeat with the remaining biscuits, creating a circle around the Bundt pan.
• 9. Pour remaining butter over the biscuits and sprinkle remaining pecans on top.
• 10. Bake at 375 degrees for 45 minutes or until biscuits are puffed and golden.
• 11. Remove from oven and turn the bread out from Bundt pan onto a serving platter.
• 12. Mix confectioners' sugar with the juice from the oranges to create a glaze. You may add a dash of orange extract if desired to intensify the orange flavor. Use as much juice as needed to create a glaze consistency you like.
• 13. Drizzle glaze over bread while still warm.
• 14. Best when served warm, but can also be served at room temperature. Reheat in the microwave for 30 seconds if desired.

ORANGE PECAN BREAD

Steps:

• 1. In Advance: Grind the rinds of 3 oranges medium fine (use blender). Measure l cup into saucepan. Stir in the water and sugar. Cover and cook on low heat 10-15 minutes until most of the water is absorbed and it is syrupy but not dry. Set aside to cool. --- Bread: Sift flour, sugar, baking powder ans salt into mixing bowl. Add milk, butter and egg- mix until smooth. Stir in orange rind and pecans. Pour batter into 2 greased 9x5-inch loaf pans. Sprinkle tops with mixture of 1/2 teaspoon cinnamon and 2 Tablespoons sugar. Bake at 350^ about 60-65 minutes or until tested done with toothpick. Remove from pans after 5 minutes. Cool on wire rack.

ORANGE-PECAN TEA BREAD

Steps:

• 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. 5 points per slice