February 16, 2016

Orange-Pecan Tea Bread

I need something quick and fulfilling after cooking disaster. I found a recipe to make potato vareniki and the recipe did not turn well at all. So, I decided to make something with all ingredients on my kitchen. Tea Bread turned very well. My coworkers really like it.

Orange-Pecan Tea Bread

1 & 3/4 cups all-purpose flour (I took 2 cups)
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
1/4 cup chopped pecans, toasted
3 tablespoons 1% low-fat milk
3 tablespoons vegetable oil
3 tablespoons orange marmalade
2 teaspoons grated orange rind (I took grated lemon rind)
2 large eggs
Cooking spray
1/2 cup powdered sugar
2 teaspoons fresh orange juice (I took lemon juice)
1 1/2 teaspoons chopped pecans, toasted

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.

Recipe comes from Cooking Light

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