How To make Orange Pecan Bread

How to make Orange Cranberry Pecan Dessert Loaf In The Air fryer Or Oven

No act of love, however small, is ever wasted.

Absolutely delicious and can be made in the oven
if you don't have an air fryer.
The recipe is below:

Orange cranberry pecan dessert loaf:

Mix together in a medium size bowl and set aside:
1 cup all purpose flour
1/3 rounded cup of white sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup of cranberries

Wet ingredients Mix together in a smaller separate bowl:
1 egg
1/3 cup orange juice
1/4 cup vegetable oil
zest of 1 orange

Mix the wet into the dry ingredients and combine well. Spray a larger size mini loaf pan and pour in your batter.
Preheat the airfryer for 5 minutes @ 300 F. Place your mini loaf pan in the air fryer and bake about 40 minutes @ 300. Test the loaf with a tester to make certain it's done. Let cool for 5 to 10 minutes. Turn it out of the pan and EAT this delicious dessert with ice cream, whipped cream, coffee or milk. Enjoy!!



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THE BEST ! Cranberry, Orange & Pecan Sweet Loaf | Quick and Easy

In today's video Jill shows how to make a quick and easy Cranberry, Pecan and Orange Bread. It's great for holiday tables, and holiday gifts. Jill always puts her Jill 4 Today Spin on the recipes you find here to make them unique, delish, and vegan.

Orange, Cranberry & Pecan Bread with Orange Glaze
Jill 4 Today, December 19, 2022

Wet Ingredients:
2 tablespoons ground flaxseeds
5 tablespoons warm water
3/4 cup granulated white sugar
1/2 cup plant-based milk of choice
Zest of 1 orange (Navel oranges work best)
3 tablespoons fresh squeezed orange juice
1/3 cup Earth Balance sticks, melted and cooled
1 ½ teaspoon pure vanilla extract
1 teaspoon apple cider vinegar

Dry Ingredients:
2 cups flour (I use unbleached all-purpose flour)
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg

Berries and Nuts:
2 cups fresh or frozen cranberries
½ cup chopped pecans (optional) You can use any nuts you like!

Orange Glaze
1 cup powdered sugar
2 tablespoons fresh squeezed orange juice
Zest of 1/2 orange
3/4 teaspoon pure vanilla extract

How To Make:

Pre-heat the oven to 350 degrees F. Oven rack should be placed in the center of the oven. Grease a standard loaf pan approximately 9” x 5”. And/Or you can line the pan with parchment paper, leaving some overhang on the ends or sides for easy removal (see video for demonstration).

To make flaxseed “eggs”: In a small bowl, combine the ground flaxseed and warm water. Stir well, and set aside to thicken.

NOTE ABOUT CRANBERRIES: Take a tablespoon or so of flour and toss the cranberries to cover them. This helps the cranberries stay suspended in the batter, as well as help to keep the color of the berries from running. If using chopped pecans (or nut of choice) you can also toss them in the flour.

In a medium-sized bowl, whisk together the sugar, soy milk, orange zest, orange juice, oil, flax eggs and vanilla until well combined. Set aside.

In a large bowl, combine the flour, baking soda, and salt. Mix thoroughly.

Add the wet ingredients to the dry ingredients. Stir until just combined. with the wet ingredients. Stir until just combined – until flour has all but been mixed in.

Gently fold the cranberries and pecans (if using) in the batter.

Pour the batter into the prepared loaf pan. place in the center rack of the oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool for 10 minutes in the pan, then carefully transfer to a wire rack to cool completely.

Make the glaze: In a small-medium bowl, add the powdered sugar, orange juice, zest and vanilla, and stir with a spoon until smooth. If the powdered sugar has little “pebbles” of powdered sugar in it, you may want to sift the sugar to remove the clumping.

Once the bread has cooled completely, drizzle the glaze over the top. Serve and enjoy!


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Orange Cranberry Pecan Bread #food #bread #challa #sweet #orange #viral #fyp #breakfast

Hebrew ingredients are bellow רכיבים בעברית למטה
If you are a bread lover like me, then this unique bread will knock your socks off! with a crunchy crust and a soft and tender center.It tastes and smells amazing! The citrus aroma and flavor mixed with the cranberries gives it just the right balance of sweetness. The crunchy pecans will both excite and tantalize your taste buds. Your month will never be the same. Irresistible bread! Trust me - You are going to fall in love with it.

Ingredients
12 grams active dry yeast (1 heaping Tbsp.)
1 cup (250ml) of lukewarm water 90°-100°F (32°-37°C)
1 Tbsp. sugar (15gr)
700 grams all purpose flour- sifted (about 5 1/2 cups)
2 eggs (cold) to keep the dough temp down during long kneading
1/2 cup sugar
zest from 2 oranges
1/2 a cup (125ml) of freshly squeezed orange juice
1/4 cup of natural oil (canola)
4 Tbsp. (4 oz. 56.5 gr or 1/2 stick) soft unsalted butter or margarine
1 tsp. salt
185gr dry cranberries (1 1/2 cups)
220gr untoasted and roughly chopped pecans (2 cups)
for the egg wash
1 egg + 1 Tbsp. water
sesame seeds
for a rustic look- sift some flour on top or bake it plain
This rich bread will get darker very quickly, so please follow my instructions
Bake at 370°F (188°C) for the first 15 min then rotate the tray, cover it loosely and lower the heat to 340°F (170°C) Continue baking for another 25- 30 minutes or until you hear the hollow sound.

מצרכים
1 כוס מים חמימים (250 מ״ל)
12 גרם שמרים יבשים (כף מליאה)
1 כף סוכר (15 גרם)
700 גרם קמח רגיל מנופה (בערך 1/2 5 כוסות)
1/2 כוס סוכר
2 ביצים גודל לארג׳ קרות (כדי שהבצק לא יתחמם מידי בלישה ארוכה)
גרידה משני תפוזים
1/2 כוס מיץ תפוזים טבעי
1/4 כוס שמן קנולה
1/4 מקל חמאה או מחמאה לפרווה (56 גרם או 4 כפות)
1 כפית מלח
185 גרם חמוציות ( 1/2 1 כוסות)
220 גרם פקאנים (לא קלויים) קצוצים גס (2 כוסות)
ביצה טרופה- 1 ביצה + 1 כף מים
שומשום לקישוט
ללחם מראה ראסטיק לסנן מעט קמח מעל, לחרוץ אותו ולאפות את הלחם ללא תוספות מעל.
חשוב לציין שהבצק הוא עשיר, לכן הוא ישחים מהר מאוד בזמן האפיה אנא עקבו אחר ההוראות. לאפות את הלחם ב- 190°C לאחר כ- 15 דקות לסובב את התבנית ולכסות רופף עם נייר כסף ולהנמיך את חום התנור ל-170°C להמשיך לאפות בערך 30 - 25 דקות או עד שנוקשים עליו בתחתית ונשמע צליל חלול, סימן שהלחם מוכן.
האמינו לי אתם עומדים להתאהב במתכון המיוחד הזה.
בתיאב

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ORANGE PECAN CRUMB MUFFINS
Makes 12 standard Muffins or 6 Jumbo Muffins

INGREDIENTS:
2 eggs
¼ cup (50g) sugar
¼ cup (45g) brown sugar
3 tbsp (45ml) maple syrup
¾ cup (180ml) melted butter
¼ cup (60ml) of vegetable
1 tbsp (15ml) orange zest
½ cup (120ml) orange juice
½ cup (120ml) water
2 cups (240g) all-purpose flour
2 tsp (10ml) baking powder
½ tsp (2.5ml) salt
¼ tsp (1.25ml) ground cloves
½ cup pecans (75g) chopped

For Crumb Topping:
3 tbsp (37g) sugar
3 tbsp (34g) brown sugar
6 tbsp (90g) flour
¾ tsp (3.75ml) cinnamon
4 tbsp (60ml) melted butter
½ tsp (2.5ml) baking powder

Garnish:
A dusting of powdered sugar

METHOD:
Preheat oven to 400F (200ml).

For the crumb topping, whisk together the sugars, flour and cinnamon. Add the butter and stir together with a fork until a crumb topping forms. Set aside.

In a large bowl whisk together the eggs, sugars, maple syrup, butter, vegetable oil, orange zest and juice and water. Set aside.

In a medium-sized bowl whisk together the flour, baking powder, salt and cloves.

Add the dry ingredients, in thirds, to the wet ingredients, whisking gently until just combined. Do not overmix.

Stir in the pecans.

Line a 12-cup muffin tin with muffin papers (or a jumbo muffin tin with 6 wells) with papers. Fill the batter in the muffin tin about ¾ of the way full. Top with the crumb topping.

Bake for 25 minutes. Once cool enough to handle, transfer muffins to a cooling rack and dust lightly with powdered sugar.



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Pecan Bread Recipe

This is a sweet and wonderful quick bread that is just amazing. The taste is so good. I was amazed at how easy it went together.
-
PECAN BREAD
_
2 cups raw sugar
1 1/4 cup butter, melted
4 eggs, lightly beaten
1 teaspoon vanilla
1 pinch sea salt
1 1/2 cups self-rising flour
1 1/2 cups chopped pecans
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Ingredient Links
Raw Sugar -


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KitchenAid Mixer -
9 x 13 inch baking pan -

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Orange-Pecan Tea Bread

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I'm sure I will get asked this. I don't know why they call it a tea bread. Perhaps you eat it with tea. Leave nuts out if you have an allergy to them.
This was SO good! Next time I will add at least 1-2 more tablespoons of orange marmalade. It had a nice zesty taste :)

I found this recipe here:


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

Preparation

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.