Orange Pecan Bread
Try this award-winning recipe for a citrus-infused quick bread loaded with America’s native nut.
Ingredients
- 1 ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ cup sugar
- 2 large eggs
- 2 teaspoon baking powder
- ½ cup butter, softened
- ½ teaspoon baking soda
- ½ cup orange juice
- 2 tablespoon grated orange peel
- 1 cup chopped pecans
Directions
Step 1: Preheat oven to 350 degrees and grease a 9-by-5-by-3 loaf pan.
Step 2: Mix flour, sugar, baking powder, baking soda and salt in a large bowl, and set aside.
Step 3: Use a mixer on low speed to blend together eggs, butter, orange peel and orange juice in small bowl.
Step 4: Stir the orange mixture into the flour mixture just until blended.
Step 5: Fold in the pecans.
Step 6: Spoon the batter into the loaf pan.
Step 7: Let bake for 50 minutes then cool in pan 10 minutes.
Step 8: Remove the bread from the pan and let cool completely on a wire rack.
Step 9: Enjoy!
More than Just Pie
Pecan pie will always be a classic, but there are many ways to use pecans as part of a balanced diet. They’re a great addition to salads and green beans. They can even add a crunch to the crust of a rib-eye steak coating. To learn more about pecans and find recipes, go to americanpecan.com.
About the recipe
This orange pecan bread recipe comes from Charles Rohla’s mother-in-law, Linda Bryant, who adapted it from an older recipe. She and Rohla’s wife, Andrea, use homegrown pecans when entering their baked goods in pecan food show competitions across Oklahoma and Texas.
Charles Rohla, Ph.D.
Charles Rohla, Ph.D., serves as the manager of pecan systems. He oversees pecan research, consultation and operations. He joined Noble in 2006. He is actively involved with several state and national pecan and agriculture organizations. He has a bachelor’s degree in animal science, a master’s degree in agricultural education and a Ph.D. in crop science from Oklahoma State University. He owns a farm where he produces hay, pecans, show horses, cattle and pigs. He can be found on LinkedIn.
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