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Orange Pecan Bread Recipe
|Sweet butter||8 Tablespoon, softened (1 Stick)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Eggs||2 , separated|
|Grated orange rind/Grated rind of 2 small oranges||1|
|Unbleached all purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Fresh orange juice||1⁄2 Cup (8 tbs)|
|Shelled pecans||1 Cup (16 tbs), chopped|
|Orange||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3385 Calories from Fat 1748
% Daily Value*
Total Fat 203 g312.6%
Saturated Fat 73.1 g365.7%
Trans Fat 0 g
Cholesterol 681 mg
Sodium 1350 mg56.3%
Total Carbohydrates 366 g122%
Dietary Fiber 24.4 g97.6%
Sugars 183.2 g
Protein 48 g96.4%
Vitamin A 81.6% Vitamin C 205.2%
Calcium 86.5% Iron 88%
*Based on a 2000 Calorie diet
Grease an 81/2 x 4'/2 inch loaf pan.
Cream the butter.
Add 3/4 cup sugar gradually, beating with an electric mixer until light.
Beat in the egg yolks, one at a time, and the grated orange rind.
Sift the flour with baking powder, baking soda and salt, and add dry mixture to the batter alternately with 1/2 cup orange juice, beginning and ending with flour.
Gently mix in the pecans.
Beat the egg whites until stiff and fold them carefully into the batter.
Pour batter into the prepared loaf pan, set on the middle rack of the oven, and bake for 50 to 60 minutes.
Meanwhile, make the glaze.
Spoon the hot syrup over the bread as soon as the bread is removed from the oven.
Cool in the pan on a wire rack.