Southern Pecan Loaf
A moist, flavorful loaf packed with pecans, orange and almond extracts, perfect for brunch or a sweet snack that appeals to nut lovers and citrus enthusiasts.
Ingredients
Instructions
- In a mixing bowl, combine the flour, baking powder, and salt.
- Cream the margarine and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add the flour alternately with the milk to the butter mixture, beating until smooth and well combined.
- Stir in the orange extract, almond extract, and grated orange rind, mixing well.
- Fold in the chopped pecans.
- Pour the mixture into a greased and floured 9 x 5 x 3-inch loaf pan.
- Bake at 375°F (190°C) for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly; remove from the pan.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you don't have orange extract, lemon extract can be a good substitute. You can also experiment by adding chocolate chips or dried fruit for variation. Ensure your eggs are at room temperature for better incorporation into the batter.
Serving Suggestions
This loaf is delightful on its own but can be served with a dollop of whipped cream or a drizzle of orange glaze for added sweetness. It pairs beautifully with Breakfast Orange Nog for a festive brunch. Consider serving alongside fresh fruit or a light salad for a balanced meal.
Storage & Reheating
Store leftover Southern Pecan Loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and aluminum foil and freeze for up to 3 months. To reheat, let it thaw overnight in the refrigerator and warm in the oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Pecan Loaf contains roughly 380 calories, with 5g protein, 18g carbohydrates, and 34g fat. It is a good source of dietary fiber (12% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 841mg per serving (37% 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 whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but the texture may be denser. Consider using half whole wheat and half plain flour for a lighter loaf while still adding some whole grain benefits.
How can I make this recipe gluten-free?
To make a gluten-free version, use a 1:1 gluten-free baking flour blend. Ensure all other ingredients, including baking powder and extracts, are also gluten-free. This will help maintain the loaf's structure and flavor.
What can I do if I don't have orange extract?
If you don't have orange extract, you can use additional grated orange rind or substitute with lemon extract for a different citrus flavor. Alternatively, a splash of fresh orange juice can also enhance the citrus notes in the loaf.
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).