Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 94

ORANGE-STREUSEL QUICK BREAD

MAKES 1 (9X5-INCH) LOAF

With a stir-together batter, this is a great recipe

to turn to for baking several loaves as gifts.

STREUSEL

¼ cup chopped pecans

¼ cup old-fashioned oats

¼ cup all-purpose flour

2 tablespoons firmly packed

light brown sugar

2 tablespoons granulated

sugar

¼ teaspoon ground

cinnamon

2 tablespoons unsalted

butter, cubed

1. Preheat oven to 350°. Spray a 9x5-inch loaf pan
   with baking spray with flour.


2. For streusel: In a small bowl, combine pecans,
   oats, flour, sugars, and cinnamon. Add butter;
   combine using your fingertips until crumbly.


3. For bread: In a small bowl, whisk together
   ¼ cup granulated sugar, brown sugar, and
   ½ teaspoon cinnamon.


4. In a large bowl, whisk together flour, baking
   powder, baking soda, salt, remaining ½ cup
   granulated sugar, and remaining ½ teaspoon

cinnamon. In a medium bowl, whisk together

buttermilk, melted butter, egg, orange zest and

juice, and vanilla. Pour buttermilk mixture over flour

mixture, and fold just until combined. Dollop half

of batter into prepared pan. Sprinkle with sugar

mixture. Spoon remaining batter on top. Sprinkle

streusel on top.

5. Bake until a wooden pick inserted in center comes
   out clean, about 45 minutes. Let cool completely.


6. For glaze: In a small bowl, whisk together
   confectioners’ sugar, orange zest and juice,
   and corn syrup. Immediately drizzle over loaf.

BREAD

¾ cup granulated sugar, divided

2 tablespoons firmly packed

light brown sugar

1 teaspoon ground cinnamon,

divided

2 cups all-purpose flour

1½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

¾ cup whole buttermilk

¼ cup unsalted butter, melted

1 large egg

3 tablespoons orange zest

3 tablespoons fresh orange

juice

1 teaspoon vanilla extract

ORANGE GLAZE

1 cup confectioners’ sugar

2 teaspoons orange zest

1 tablespoon fresh orange

juice

1 tablespoon corn syrup