Orange Pecan Bread Recipes

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.

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.

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.

Steps:

• In a large bowl, dissolve yeast in warm water. Add orange juice, honey, oil, rosemary, salt, orange zest and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 15x1-in. rectangle. Starting at a short end, roll up jelly-roll style. Pinch edges to seal and shape into an oval. Place seam side down on a greased baking sheet. Cover and let rise until nearly doubled, about 30 minutes., Bake at 375° for 20 minutes. Whisk egg white; brush over loaf. Place small sprigs of rosemary and peppercorns on top if desired. Bake 25 minutes longer or until browned. Remove from pan to wire rack to cool.