As part of a dessert spread that included brownies and chocolate truffles, this glazed orange-pecan tea bread was the hit of the evening. I was lucky to bring home two leftover slices that were equally delicious toasted for breakfast the next morning.
And if you needed more proof that this bread needs to be made for your next group gathering, consider this: guys loved it! They weren’t intimidated by the name “tea bread” and ate their serving (plus a few more!) with gusto.
Orange-Pecan Tea Bread
Adapted from Cooking Light
1/4 cup plus 1 1/2 tsp chopped pecans, divided
1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 cup sugar
1/2 cup low-fat buttermilk
3 Tbsp low-fat milk
3 Tbsp canola oil
3 Tbsp orange marmalade (I used apricot jam since I had a jar open)
2 tsp grated orange rind
2 large eggs
1/2 cup powdered sugar
1 Tbsp fresh orange juice
Preheat oven to 350°F and spray an 8″ x 4″ loaf pan with cooking spray. Place chopped pecans in a single layer in a shallow pan and bake for about 6 minutes or until toasted and fragrant, stirring halfway through. Set aside to cool slightly.
Combine flour, baking powder, baking soda, salt, nutmeg, and allspice in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine granulated sugar, 1/4 cup pecans, buttermilk, milk, canola oil, marmalade, orange rind, and eggs in a medium bowl, stirring with a whisk; add to flour mixture and stir just until combined.
Pour batter into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan on a wire rack for 10 minutes. Remove bread from pan, and cool completely.
To prepare glaze, whisk together powdered sugar and orange juice in a small bowl. Drizzle glaze over cooled bread and sprinkle with remaining 1 1/2 teaspoons pecans.
Yield – 14 servings (serving size: 1 slice)
Calories – 164
Carbs – 27