Orange Pecan Bread

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Oct. 01, 2009

Orange Pecan Bread has a exicting taste. The eggs with flour makes the Orange Pecan Bread a soft and fluppy.


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
Salt 1 Pinch
Fresh orange juice 1⁄2 Cup (8 tbs)
Shelled pecans 1 Cup (16 tbs) , chopped
Orange 1 Cup (16 tbs)


Preheat oven to 350°F.

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.

Recipe Summary

Difficulty Level: Easy