ORANGE PECAN BREAD
"So delicious and so very quick! The aroma of orange peel wafts out of this bread when its hot. To fit into a special diet, substitute 2 egg whites for the whole wheat and use fat free milk instead of the whole milk."
3/4 cup sugar
1/4 cup vegetable oil
1 egg
1 1/4 cups milk
1 tsp salt
2 cups flour
1/2 cup whole-wheat flour
1 tbsp baking powder
3 tbsp grated orange peel
1 cup chopped pecans
Preheat the oven to 350 degrees F. Grease one (9 1/2 x 5 1/2-inch) loaf pan or two (8 1/2 x 4 1/2-inch) loaf pans.
Measure all of the ingredients into a large mixing bowl. Beat for 30 seconds. Pour into the prepared pan or pans.
Bake for 55 to 65 minutes for the large loaf or 55 to 60 minutes for the two medium loaves or until they test done. Cool in the pan for 5 minutes. Remove from the pan. Finish cooling on a wire rack. Cool completely before slicing.
Makes 1 (9x5-inch) loaf or 2 (8x4-inch) loaves
Source: Quick Breads by Beatrice Ojakangas
"So delicious and so very quick! The aroma of orange peel wafts out of this bread when its hot. To fit into a special diet, substitute 2 egg whites for the whole wheat and use fat free milk instead of the whole milk."
3/4 cup sugar
1/4 cup vegetable oil
1 egg
1 1/4 cups milk
1 tsp salt
2 cups flour
1/2 cup whole-wheat flour
1 tbsp baking powder
3 tbsp grated orange peel
1 cup chopped pecans
Preheat the oven to 350 degrees F. Grease one (9 1/2 x 5 1/2-inch) loaf pan or two (8 1/2 x 4 1/2-inch) loaf pans.
Measure all of the ingredients into a large mixing bowl. Beat for 30 seconds. Pour into the prepared pan or pans.
Bake for 55 to 65 minutes for the large loaf or 55 to 60 minutes for the two medium loaves or until they test done. Cool in the pan for 5 minutes. Remove from the pan. Finish cooling on a wire rack. Cool completely before slicing.
Makes 1 (9x5-inch) loaf or 2 (8x4-inch) loaves
Source: Quick Breads by Beatrice Ojakangas
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