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Orange-Pecan Tea Bread
Nb persons: 0
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Source: Cooking Light
| 1 3/4 cups | all-purpose flour |
| 1 teaspoon | baking powder |
| 1/2 teaspoon | baking soda |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | ground nutmeg |
| 1/4 teaspoon | ground allspice |
| 1/2 cup | granulated sugar |
| 1/2 cup | low-fat buttermilk |
| 1/4 cup | chopped pecans, toasted |
| 3 tablespoons 1% | low-fat milk |
| 3 tablespoons | vegetable oil |
| 3 tablespoons | orange marmalade |
| 2 teaspoons | grated orange rind |
| 2 large | eggs |
| Cooking spray | |
| 1/2 cup | powdered sugar |
| 2 teaspoons | fresh orange juice |
| 1 1/2 teaspoons | chopped pecans, toasted |
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through allspice) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and the next 7 ingredients (sugar through eggs), stirring with a whisk; add to flour mixture, stirring just until moist.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
Combine powdered sugar and juice, stirring until smooth. Drizzle glaze over bread, and sprinkle with 1 1/2 teaspoons pecans.
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