If one of your New Year’s resolutions was to eat healthier, this recipe for Orange Pecan Loaf is a good start and can help wean us from our “sugar overload” of the holidays.
This loaf contains no butter or shortening. With only 1/2 cup of Splenda, the buttermilk and low fat milk, this Orange Pecan Loaf is actually a healthy treat. If you choose to use a glaze, you are adding to the calorie count. The glaze recipe below is enough for one loaf or three mini-loaves.
The recipe came from my sister Becky. She likes to make the mini-loaves and always passes on some of the treats. We had some of the mini-loaves at Christmas, which is when I found they were actually on the healthy side, so, thanks, Becky!
Good luck with all your New Year resolutions.
Orange Pecan Loaf
1/2 cup Splenda
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 3/4 cups plain (all purpose) flour
1/4 tsp. nutmeg
1/2 cup buttermilk
1/4 cup chopped pecans, toasted if preferred
3 Tbsp. low fat milk
3 Tbsp. vegetable or canola oil
1/4 cup orange marmalade
3 tsp. orange zest
Combine dry ingredients, except for the Splenda in a large bowl, making a well in the center. Combine the Splenda with the remainder of ingredients, stirring well.
Pour into the well in the flour mixture, stirring just until moistened.
Pour into a 8” x 4” loaf pan or 3 miniature loaf pans, which have been coated with any non-stick cooking spray.
Bake at 350 degrees for about 45 minutes or until toothpick inserted into middle comes out clean. Let cool for a few minutes, then remove from pan to cool on a wire rack. Let cool completely.
Orange Pecan Glaze
1/3 cup confectioners sugar
1/2 tsp. lemon juice
2 tsp. orange flavoring or orange juice
2 tsp. toasted chopped pecans
Blend sugar, lemon juice and orange flavoring. Drizzle over top of loaf. Sprinkle with toasted pecans.