ORANGE PECAN LOAF!
Edited by YouCut:
Ingredients:
1/2 cup of Margarine or butter
1 cup Sugar
2 eggs
1 tbsp. Orange zest
1/2 cup Orange juice
2 cups all purpose flour
2 tsp. Baking powder
1/2 tsp. Salt
1/2 cup walnuts or Pecans
Topping:
1/4 cup sugar
1/4 cup Orange juice
Directions:
In mixer mix 1 cup sugar
1/2 cup margarine
2 eggs 1 at a time.
1 tbsp. Orange zest
1/2 cup Orange juice
In separate bowl:
Combine really well 2 cups flour
2 tsp. Baking powder
1/2 tsp. Salt
Then add dry ingredients to wet ingredients mix well, then fold in chopped walnuts or Pecans.
Put in 9×5×3 loaf pan
Bake at 350°F or (176°C) For 50 minutes to 1 hour. Mine was 50 minutes.
Topping dissolve 1/4 cup sugar and 1/4 cup of Orange juice together, pour over hot loaf, let sit 10 minutes before removing from pan, slice and enjoy ????
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Crunchy Pecan Topped Banana Bread Recipe | Cupcake Jemma
We’ve all been there. You buy a bunch of bananas with such good intentions. Morning smoothies, packed lunches, etc. And then you oversleep every day with no time for breakfast or you spend too much time at your boyfriend or girlfriend’s place and you return to find your bananas resemble something rather unspeakable and less than appealing. DO NOT DESPAIR! These bananas are the BEST kind of bananas for this recipe! So don’t bin them - bake them! Into this delicious Crunchy Pecan Topped Banana Bread.
RECIPE -
190g plain flour
1 tsp bicarbonate of soda
1 tsp cinnamon
pinch of ground cloves
150g unsalted butter, soft
140g light soft brown sugar
60g dark soft brown sugar
2 big or 3 small VERY ripe bananas
1 tsp vanilla extract
2 large free range eggs
1 tbs demerera sugar
extra cinnamon
60g roughy chopped pecans
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Mama Sue makes ALABAMA PECAN BREAD | Quick and easy Southern Breakfast ideas | Country Cooking
This recipe from Whaley Pecans is one that will be used over and over. It is so easy to make and tastes like pecan pie bars. I want to encourage you to go to whaleypecan.com and look at the choices of pecans. I have one bag of each of the pecan sizes. For this recipe, I used small pieces. It's so convenient to have the pecans already chopped and their prices are great. If you saw my video I used a loaf pan to make this. I didn't notice until I was typing the recipe that I should have made it in a 9 x 13 dish. That's why it took so long to get done. Use the recipe below and see how it should be made. It is DELICIOUS!!
Thanks for following! And remember to be salt and light! - Sue
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THE BEST ! Cranberry, Orange & Pecan Sweet Loaf | Quick and Easy
In today's video Jill shows how to make a quick and easy Cranberry, Pecan and Orange Bread. It's great for holiday tables, and holiday gifts. Jill always puts her Jill 4 Today Spin on the recipes you find here to make them unique, delish, and vegan.
Orange, Cranberry & Pecan Bread with Orange Glaze
Jill 4 Today, December 19, 2022
Wet Ingredients:
2 tablespoons ground flaxseeds
5 tablespoons warm water
3/4 cup granulated white sugar
1/2 cup plant-based milk of choice
Zest of 1 orange (Navel oranges work best)
3 tablespoons fresh squeezed orange juice
1/3 cup Earth Balance sticks, melted and cooled
1 ½ teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
Dry Ingredients:
2 cups flour (I use unbleached all-purpose flour)
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
Berries and Nuts:
2 cups fresh or frozen cranberries
½ cup chopped pecans (optional) You can use any nuts you like!
Orange Glaze
1 cup powdered sugar
2 tablespoons fresh squeezed orange juice
Zest of 1/2 orange
3/4 teaspoon pure vanilla extract
How To Make:
Pre-heat the oven to 350 degrees F. Oven rack should be placed in the center of the oven. Grease a standard loaf pan approximately 9” x 5”. And/Or you can line the pan with parchment paper, leaving some overhang on the ends or sides for easy removal (see video for demonstration).
To make flaxseed “eggs”: In a small bowl, combine the ground flaxseed and warm water. Stir well, and set aside to thicken.
NOTE ABOUT CRANBERRIES: Take a tablespoon or so of flour and toss the cranberries to cover them. This helps the cranberries stay suspended in the batter, as well as help to keep the color of the berries from running. If using chopped pecans (or nut of choice) you can also toss them in the flour.
In a medium-sized bowl, whisk together the sugar, soy milk, orange zest, orange juice, oil, flax eggs and vanilla until well combined. Set aside.
In a large bowl, combine the flour, baking soda, and salt. Mix thoroughly.
Add the wet ingredients to the dry ingredients. Stir until just combined. with the wet ingredients. Stir until just combined – until flour has all but been mixed in.
Gently fold the cranberries and pecans (if using) in the batter.
Pour the batter into the prepared loaf pan. place in the center rack of the oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool for 10 minutes in the pan, then carefully transfer to a wire rack to cool completely.
Make the glaze: In a small-medium bowl, add the powdered sugar, orange juice, zest and vanilla, and stir with a spoon until smooth. If the powdered sugar has little “pebbles” of powdered sugar in it, you may want to sift the sugar to remove the clumping.
Once the bread has cooled completely, drizzle the glaze over the top. Serve and enjoy!
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