Orange pecan bread w/orange glaze
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | Sweet butter - softened (1 stick) |
| ¾ | cup | Granulated sugar |
| 2 | eaches | Eggs - separated |
| Grated rind of 1 large or 2 small oranges | ||
| ¼ | cup | Fresh orange juice |
| 1½ | cup | Unbleached all-purpose flour |
| 1½ | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| Pinch of salt | ||
| ½ | cup | Fresh orange juice |
| 1 | cup | Shelled pecans - chopped |
| ¼ | cup | Granulated sugar |
Directions
ORANGE GLAZE
1. Preheat oven to 350F. Grease an 8-½ x 4-½-inch loaf pan. 2.
Cream the butter. Add ¾ cup sugar gradually, beating with an electric mixer until light. Beat in the egg yolks, one at a time, and the grated orange rind. 3. Sift the flour with baking powder, baking soda and salt, and add dry mixture to the batter alternately with ½ cup orange juice, beginning and ending with flour. Gently mix in the pecans. 4. Beat the egg whites until stiff and fold them carefully into the batter. 5. Pour batter into the prepared loaf pan, set on the middle rack of the oven, and bake for 50 to 60 minutes. 6.
Meanwhile, make the glaze (see below). Spoon the hot syrup over the bread as soon as the bread is removed from the oven. Cool in a pan on a wire rack.
Makes 1 loaf.
ORANGE GLAZE: Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.
Source: The Silver Palate Cookbook Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 03-01-95