Pecan Orange Bread T R L Recipes

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:

• Preheat oven to 325 degrees F (165 degrees C). Line a 5x9 inch loaf pan with aluminum foil. Lightly grease the foil.
• In a bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter, honey, egg, and orange zest until creamy. Alternately stir the flour mixture and orange juice into the butter mixture. Fold in the pecans, and transfer to the prepared loaf pan.
• Bake in preheated oven until a knife inserted in the center comes out clean, about 55 minutes.

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:

• 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.