Orange Pecan Tea 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. 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

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add egg yolk and orange zest; beat until blended. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with orange juice. , In another small bowl, beat egg white until soft peaks form. Fold egg white and pecans into batter. , Pour into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine the glaze ingredients in a small microwave-safe bowl. Microwave, uncovered, at 50% power for 1 minute. Stir until sugar is dissolved. Pour over warm bread. Cool for 10 minutes before removing from pan to a wire rack to cool completely.,

Steps:

• Preheat oven to 350*F.
• Grease and flour a 9x5x3" loaf pan.
• Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
• Stir in the pecans.
• In another bowl, combine the egg, buttermilk, and melted butter; blend well.
• Add to the flour mixture gradually; stir just until moistened.
• Do not overmix.
• Pour the batter into the prepared pan; bake at 350*F.
• for 45 minutes, or until a toothpick tests out done.
• Cool 10 minutes in pan before inverting; cool completely.

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.