This tangy, sweet recipe makes one loaf.
Orange Pecan Bread
8 T. (1 stick) sweet butter, softened
3/4 c. granulated sugar
2 eggs, separated
grated rind of 1 lg. or 2 sm. oranges
1 1/2 c. unbleached all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
1/2 c. fresh orange juice
1 c. shelled pecans, chopped
Preheat oven to 350°. Grease an 8 1/2 x 4 1/2-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. Makes 1 loaf.
1/4 c. orange juice
1/4. c. sugar
Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.
This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.