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Orange pecan bread makes the perfect breakfast for citrus season!

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.

Orange Pecan Bread
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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!

Orange Pecan Bread

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Orange Pecan Bread
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Orange Pecan Bread

Orange Pecan Bread

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  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 42 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 1 loaf, 12 slices
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Description

Flavored with orange zest, studded with pecans, and drizzled with sweet glaze, this orange pecan bread makes the perfect breakfast for citrus season.


Ingredients

Bread

  • 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
  • 1/3 cup melted coconut oil
  • 2 Tbsp fresh orange zest
  • 2 Tbsp fresh orange juice
  • 1/2 tsp vanilla extract
  • 1/2 cup pecans, finely chopped

Glaze

  • 1 Tbsp unsalted butter, melted
  • 1/8 tsp salt
  • 2 tsp orange zest
  • 1 Tbsp orange juice
  • 3/4 cup powdered sugar, sifted
  • chopped pecans (topping)

Instructions

  1. Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray.
  2. 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, orange juice, and vanilla in a medium bowl; add to flour mixture and fold in until almost combined. Fold in pecans.
  3. Scrape batter into prepared pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles.
  4. Bake for 40 to 44 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.
  5. For the glaze, whisk together melted butter, salt, orange zest and juice, and powdered sugar in a small bowl. Drizzle glaze over bread and sprinkle with chopped pecans; let set before serving.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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16 Comments

  1. Stay warm Laura! We are having the opposite issues here with the summer heat. I love a no mixer recipe!! 😀