orange-pecan tea bread

If I let myself spend winter afternoons however I wished, you’d find me curled up on a leather sofa pouring over a stack of cookbooks and magazines. A steaming mug of Earl Grey and a slice of orange-pecan tea bread fit in my vision nicely.

Orange-Pecan Tea Bread | Tutti Dolci

This bright and inviting loaf boasts a triple hit of citrus (orange zest, Mandarin oil, and a fresh orange glaze); toasted pecans add a nutty crunch. One last perk: this is a two-bowl recipe, no mixer required.

Orange-Pecan Tea Bread | Tutti Dolci

Orange-Pecan Tea Bread
1 3/4 cups flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp allspice
1/4 tsp nutmeg
2/3 cup low-fat buttermilk
2 large eggs, lightly beaten
3 Tbsp Mandarin Oil (or any fruity olive oil)
3 Tbsp apricot preserves
1 Tbsp orange zest
1/4 cup chopped pecans, toasted

Glaze
6 Tbsp powdered sugar, sifted
1 tsp orange zest
1 Tbsp orange juice

Preheat oven to 350°F and spray an 8 x 4-inch loaf pan with nonstick spray. Whisk together flour, sugar, baking powder, baking soda, salt, allspice, and nutmeg in a large bowl. Make a well in the center of the mixture. Combine buttermilk, eggs, mandarin oil, apricot preserves, and orange zest in a medium bowl; add to flour mixture and stir just until combined. Fold in pecans. Pour batter into prepared pan and smooth top with an offset spatula.

Bake, rotating pan halfway through, for 44 to 45 minutes. If bread is browning too quickly, cover with foil. Bread is done when golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Cool in pan on a wire rack for 10 minutes; remove bread from pan and cool completely on wire rack.

To prepare glaze, whisk together powdered sugar, orange zest, and orange juice in a small bowl. Set rack with bread over a piece of wax paper and drizzle with glaze; let set before serving. Store leftovers in an airtight container at room temperature up to 3 days.

Yield – 12 servings
Calories – 190 (per slice)
Carbs – 32

Adapted from Cooking Light

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Comments

  1. says

    Just lovely, Laura. Especially the two bowl part! I’ve been drowning in dishes lately, so it just cracks me up to think that is the most appealing part of the recipe. In all seriousness, though, I wish I had a slice with my afternoon tea today!

  2. says

    As an forever citrus lover I must now find Mandarin Oil! If only to make this splendid Tea Bread! One of my goals for the new year is to spend more time reading, and yes cookbooks are included!

  3. says

    Just lovely, Laura! And, your ideal winter afternoons sound charming. I’m right there with you and Chris (above) about reading cookbooks and magazines…pondering everything we want to make. :) Isn’t it amazing the punch citrus oils add to baking? I’m thinking of adding some to my grain free baking for some kick, too, after getting addicted to these really sweet Lemon Sesame Crackers so I can make my own. Gorgeous photography as always, my friend! Have a wonderful weekend!

  4. says

    Hi Laura,
    I can’t get enough citrus now that it’s winter. I love your vision, expect I don’t think I’d bother with the chair, just stay in bed. Mandarin oil, never seen that will have to be on the lookout.
    -Gina-

  5. says

    Beautiful loaf of tea bread-love all your flavors and the idea of relaxing with a cup of tea on a Winter’s afternoon 😉
    Happy New Year Laura!

  6. says

    If we’re next door neighbor, I’d be hiding from my kids and spending afternoon in your home doing the same! 😀 Earl Grey with these slices of bread sounds like a perfect getaway! Ugh back to reality. Time to pick up two little monsters. :) Have a lovely weekend. I wonder what you’d be baking!

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