Orange Pecan Quickbread

Name: Orange Pecan Quickbread
Yield: 9 servings
Ingredients: 1 1/2 cups (375 mL) all-purpose flour; 1/2 cup (125 mL) whole wheat flour; 3/4 cup (180 mL) sugar; 1 tbsp (15 mL) baking powder; 1/4 tsp (1 mL) salt; 3/4 cup (180 mL) chopped pecans; 2 eggs; 1 cup (250 mL) Milk; 1/3 cup (80 mL) butter melted; 1 tsp (5 mL) vanilla extract; 1/4 tsp (1 mL) almond extract; 1 can 10 oz (284 mL) mandarin oranges drained and coarsely chopped or 3/4 cup (180 mL) chopped fresh orange or mandarin segments; 2 tbsp (30 mL) finely grated orange zest

This recipe is taken from the 1987 Milk Calendar. The oranges, pecans and milk make this quickbread moist and flavourful.

Prep: 15 min
Cooking: 1 h - 1 h 5

Yields 9 servings

Ingredients

1 1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) whole wheat flour
3/4 cup (180 mL) sugar
1 tbsp (15 mL) baking powder
1/4 tsp (1 mL) salt
3/4 cup (180 mL) chopped pecans
2 eggs
1 cup (250 mL) Milk
1/3 cup (80 mL) butter melted
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) almond extract
1 can 10 oz (284 mL) mandarin oranges drained and coarsely chopped or 3/4 cup (180 mL) chopped fresh orange or mandarin segments
2 tbsp (30 mL) finely grated orange zest

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Preparation

Combine flours, sugar, baking powder, salt and pecans in a large bowl. Stir well until blended.

Beat eggs with milk, butter, vanilla and almond extract. Pour wet ingredients over dry ingredients and stir just until combined. Stir in oranges and peel.

Spoon mixture into a buttered 9 x 5 inch (23 x 13 cm) loaf pan. Bake in preheated 350 °F (180 °C) oven for 60 to 65 minutes. Allow bread to cool in pan 10 min and then invert onto a wire rack.