Orange-Pecan Buttermilk Bread
A moist, flavorful bread with bright orange flavor and crunchy pecans, perfect for breakfast or teatime, appealing to those who enjoy citrusy baked goods.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease two 8 x 3 1/2-inch loaf pans.
- Peel the orange and place the peel and sugar in a food processor. Process until finely chopped.
- In a large bowl, combine flour, baking powder, and salt. Add the orange peel and sugar mixture.
- In a smaller bowl, beat the egg and then add orange juice, buttermilk, and vegetable oil; mix well.
- Pour the wet ingredients into the flour mixture.
- Mix with a few quick strokes until just combined. Do not overmix.
- Fold in the chopped pecans.
- Divide the batter evenly between the two prepared loaf pans.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a more intense orange flavor, consider adding a teaspoon of orange extract to the wet ingredients. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. Ensure not to overmix the batter; this helps keep the bread light and fluffy. To enhance the texture, you can also add some oats or swap half of the flour for whole wheat flour.
Serving Suggestions
Serve slices of Orange-Pecan Buttermilk Bread with a dollop of cream cheese or butter for added richness. It pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. You can also serve it alongside a light salad or as part of a brunch spread, complementing dishes like Zucchini De La Torte or Festive Seven-Layer Gelatin Salad.
Storage & Reheating
Once cooled, wrap the bread tightly in plastic wrap or aluminum foil to maintain moisture. Store it at room temperature for up to 3 days or refrigerate it for longer freshness. To reheat, slice and toast in a toaster or warm in a microwave for 10-15 seconds for a soft texture. This bread also freezes well; just wrap it tightly and thaw when ready to enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Orange-Pecan Buttermilk Bread contains roughly 142 calories, with 3g protein, 29g carbohydrates, and 3g fat. It is an excellent source of vitamin C (32% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 771mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of pecans?
Absolutely! You can substitute pecans with walnuts or almonds based on your preference. Just make sure to chop them coarsely to maintain the texture of the bread. If you prefer a nut-free option, you could exclude the nuts altogether or incorporate seeds like sunflower or pumpkin seeds for an added crunch.
What can I do if my bread is too dense?
If your bread turns out too dense, it may be due to overmixing the batter or adding too much flour. Ensure you measure flour accurately, using the spoon-and-level method. For a lighter texture, consider adding an additional tablespoon of baking powder to the dry ingredients next time or gently fold in the wet ingredients until just combined.
Can I make this bread ahead of time?
Yes, you can make this bread ahead of time! It stores well, so feel free to bake it a day or two in advance. Simply wrap it tightly to keep it fresh. You can also freeze it for up to three months. Just be sure to slice it before freezing for easier thawing and serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).