This winter came a bit late for us like many others in the U.S. and with that wait for the arrival of colder temps came a delay in many of my favorite winter recipes. I usually have made some type of soup or chili by November, yet this year my first soup did not come until late December, practically January. The same goes for bread. There is nothing that spells winter like a fresh, warm loaf of bread from the oven. I tend to associate the two because I dislike going out in the cold and so I would traditionally bake to occupy myself plus keep the house warm. This is my first bread of the season and I have to say it was a spectacular choice.
The inspiration to make an orange infused bread came from the constant reminder of fresh oranges currently in season here. Every day upon leaving home, I see all of the orange trees in the grove across the street from our subdivision. Recently, all of the oranges have ripened and the sweet smell of blossoms are just starting to permeate the air signifying their arrival. This bread is the perfect representation of what oranges have to offer. Infused with a triple punch of orange flavor, the bread is not only full of citrus but is also quick and easy to make. You do not need a mixer, only a spoon and two bowls. Simple and quick so that you can be devouring this delicious and lighter bread.
Glazed Orange-Pecan Bread
- Cooking Spray
- 1 ¾ cups All-Purpose Flour
- 1 tsp. Baking Powder
- ½ tsp. Baking Soda
- ¼ tsp. Salt
- ¼ tsp. Ground Nutmeg
- ¼ tsp. Ground Allspice
- ½ cup Sugar
- ½ cup Low-Fat Buttermilk
- ¼ cup Chopped Pecans; toasted
- 3 tbsp. 1% Low-Fat Milk
- 3 tbsp. Olive Oil
- 3 tbsp. Orange Marmalade
- 1 tsp. Orange Extract
- 2 Eggs
- ½ cup Powdered Sugar
- 2 tsp. Orange Juice; fresh squeezed
- 2 tsp. Chopped Pecans; toasted
- Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with cooking spray. Set aside.
- Combine flour, baking powder, baking soda, salt, nutmeg, and allspice together in a large bowl. Stir together with a whisk, making a well in the center of the mixture. Set aside.
- In another large bowl, combine sugar, buttermilk, pecans, milk, oil, marmalade, extract, and eggs. Whisk until thoroughly blended. Pour mixture into the well made in the flour mixture. Stir mixtures together until just moistened.
- Spoon batter into prepared loaf pan. Bake in preheated oven for approximately 45 minutes or until toothpick inserted in center comes out with a few crumbs attached (or clean). Cool bread for 10 minutes in the pan on a wire rack. After 10 minutes, remove the bread from the loaf pan and cool completely on the wire rack.
- After the bread has cooled prepare the glaze. Combine the powdered sugar and juice together until mixture is smooth. Drizzle the glaze over the cooled bread and sprinkle with the chopped pecans. Serve.
Weight Watchers: 7 Smart Points, 5 Points Plus, or 4 Traditional Points
RECIPE ADAPTED FROM: MAUREEN CALLAHAN
PHOTOGRAPHY & STAGING: PETER MENDOROS