A breakfast bread with extremely good flavor. Cream cheese spread is a good spread.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 ¾ cups all-purpose flour
- 2 ½ tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons butter
- 1 cup honey
- 1 egg
- 1 orange, zested
- ¾ cup orange juice
- 2 cups pecans
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Line a 5×9 inch loaf pan with aluminum foil. Lightly grease the foil.
- In a bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter, honey, egg, and orange zest until creamy. Alternately stir the flour mixture and orange juice into the butter mixture. Fold in the pecans, and transfer to the prepared loaf pan.
- Bake in preheated oven until a knife inserted in the center comes out clean, about 55 minutes.
Nutrition Facts
| Calories | 532 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 581 mg |
| Sugars | 38 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
My Mother made this in the 50’s, wonderful. She always placed a loaf pan over the top of the bread mixtures to bake for 25 minutes, this kept it from getting overly brown on top and helped to cook inside the bread.
Overall, this bread is just ok for me. It’s a nice bread, but the orange flavor is more of an after thought. It could use more zest and juice in it, I think. I also thought that the dough mixture was almost too dry; and could definitely benefit from some extra orange juice. It also formed a thick crust that I just wasn’t too fond of (I’m thinking it’s due to using honey instead of sugar?). I would make it again with some changes, and maybe add in some blueberries or cranberries for extra flavor.
everyone liked this. its handy because i always have the ingredients on hand. moist and i used a orange juice concentrate with powdered sugar for a glaze. this is a keeper!
I cut this recipe in half (except for the egg and butter) and only used 1/2 cup nuts. I also used lemon peel instead of orange zest and increased the orange juice a little bit, due to other reviewers’ suggestions. This was very flavorful and a great recipe that doesn’t have sugar in it. I couldn’t even tell it didn’t have sugar. Even after cutting it in half, I got one large loaf out of it.
This was wonderful! We like that it’s not too sweet. We baked it in four mini-loaf pans and gave as gifts with homemade apple butter. Makes the house smell great as it’s cooking! This is a keeper!
The dough was delicious, although I would add more flour to the recipe. And I found that the honey was the best part.
I have tried this recipe twice in the same day. I would not recommend using the honey. It had a horrible aftertaste. Second I would not replace the oil with applesauce. It made it way too Dry. I would recommend changing the honey ingredients to sugar and more orange juice. Secondly, I think the time/temp is incorrect. It was raw inside in 40 minutes. I have not given up hope on this yet but I would be cautious in making this. I did not put the pecans in.