Orange-Pecan Tea Bread
Photography: Photo: Karry Hosford; 
A small amount of salt in a quick bread or cake batter balances its sweetness.
| Servings:14 servings (serving size: 1 slice) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup granulated sugar
- 1/2 cup low-fat buttermilk
- 3 tablespoons 1% low-fat milk
- 3 tablespoons vegetable oil
- 3 tablespoons orange marmalade
- 2 teaspoons grated orange rind
- 2 large eggs
- Cooking spray
- 1/2 cup powdered sugar
- 2 teaspoons fresh orange juice
- 1 1/2 teaspoons chopped pecans, toasted
- iron:1 mg
- calcium:44 mg
- fiber:0.7 g
- sodium:144 mg
- saturated fat:0.9 g
- mono fat:2 g
- carbohydrate:27.4 g
- calories from fat:29 %
- calories:171
- protein:3.2 g
- fat:5.6 g
- cholesterol:31 mg
- poly fat:2.4 g
directions
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.
