Best Orange Pecan Bread Recipes

ORANGE PECAN BREAD

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.,

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.

ORANGE PECAN TOPPED CREAM CHEESE BANANA NUT BREAD

Steps:

• Place 1 cup of the pecans in a single layer in a shallow pan.
• Bake at 350 degrees for 10-15 minutes or until toasted.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy.
• Add eggs, 1 at a time beating just until blended after each addition.
• Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended.
• Stir in bananas, pecans, and vanilla.
• Spoon batter into 2 greased and floured 8 by 4 inch loaf pans. Sprinkle remaining 1 cup of pecans evenly over batter in the pans.
• Bake at 350 degrees for 1 hour or until a long wooden pick inserted in the center comes out clean and sides pull away from the pan, shielding with aluminum foil during the last 15 minutes to prevent excessive browning, if necessary.
• Meanwhile, stir together powdered sugar, orange rind, and orange juice until blended.
• Cool bread in pans on wire racks for 10 minutes. Remove bread from pans to wire racks.
• Drizzle orange icing evenly over warm bread and cool for 30 minutes on wire racks.

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 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

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.

ORANGE-PECAN TEA BREAD

Steps:

• 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.

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.

CRANBERRY-ORANGE PECAN BREAD RECIPE

Steps:

• Preheat the oven to 350°F (175°C). Lightly grease and flour two 9 by 5-inch loaf pans. 2. Measure the flour, salt, and baking soda into a bowl and whisk to combine. 3. Using a stand mixer with the paddle attachment, beat the sugar and oil on medium-high speed until thoroughly combined; the mixture will look sandy. 4. Crack the eggs into a liquid measuring cup and whisk together. With the mixer on low speed, slowly pour in the eggs. Increase to medium speed and continue to mix for 2 minutes more. Mix the wet ingredients, then alternate additions of the dry ingredients and the wet ingredients. 5. Whisk together the buttermilk, orange zest, and juice, and vanilla. Add one-third of the dry ingredients and incorporate on low speed, then increase the speed to medium. Mix for 1 minute. Add half of the buttermilk mixture and mix briefly to incorporate, then turn the speed down to low. Add half of the remaining dry ingredients, and incorporate before increasing the speed to medium for 1 minute. Repeat with the remaining buttermilk mixture and the remaining dry ingredients. Scrape the bottom and sides of the bowl. 6. Fold the cranberries and pecans into the batter by hand, scrape the sides of the bowl, and then divide the batter evenly between the prepared pans. Each should be slightly more than half full. 7. Bake the cranberry-orange pecan bread for 60 to 75 minutes, rotating the pans every 20 minutes or so. The loaves will be golden brown with cracked tops, and a skewer inserted in the center should come out clean.

ORANGE RHUBARB PECAN BREAD

Steps:

• 1. Preheat oven to 350F. Lightly grease the bottom of a 9x5x3 loaf pan (I am using mini loaf pans). Cream together the sugar, shortening and eggs (add them one at a time)
• 2. In a separate bowl combine the flour, wheat germ, baking powder, soda, salt and nutmeg.
• 3. Zest 1 Tablespoon of the oranges. Squeeze 1/2 cup of orange juice. Mix the orange juice and the vanilla together.
• 4. Alternate mixing batches of dry ingredients with the juice. Stir in pecans, rhubarb and orange zest.
• 5. Spoon batter into pan(s). Let stand 20 minutes before baking. Bake 50 minutes to 1 hour or until tested and the center comes out clean. Cool before eating. Wrap the loaf(s) in plastic wrap and store in the fridge. It's even better the second day. Serve with nutmeg butter.