orange pecan bread
I’m starting off the week on a sweet note with orange pecan bread. Fragrant with orange zest and studded with pecans, this tender and golden loaf makes the perfect breakfast (or afternoon pick-me-up) during winter citrus season.
Bright and inviting, the bread is drizzled with sweet orange glaze and topped with toasted pecans for an irresistible finish. One last perk: this is a two-bowl recipe, no mixer required.
- 1 3/4 cups flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- pinch of cloves
- 3/4 cup reduced-fat buttermilk, at room temperature
- 1 large egg, at room temperature
- 1/4 cup coconut oil, melted and slightly cololed
- 1 1/2 Tbsp orange zest
- 2 Tbsp orange juice
- 1/2 cup pecans, chopped
- 3/4 cup powdered sugar, sifted
- 1/8 tsp salt
- 1 tsp orange zest
- 1 Tbsp orange juice
- 1 Tbsp milk
- chopped pecans (topping)
- Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. For the bread, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and cloves in a large bowl. Make a well in the center of the mixture. Combine buttermilk, egg, coconut oil, orange zest, and orange juice in a medium bowl; add to flour mixture and fold in until almost combined. Fold in pecans.
- Scrape batter into prepared pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles and bake for 42 to 45 minutes, until bread is golden, springs back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully remove bread from pan and cool completely.
- For the glaze, whisk together powdered sugar, salt, orange zest, orange juice, and milk in a small bowl. Drizzle glaze over bread and sprinkle with chopped pecans; let set before serving.