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
- Preheat oven to 350°. Spray a 9x5-inch loaf pan
with baking spray with flour. - For streusel: In a small bowl, combine pecans,
oats, flour, sugars, and cinnamon. Add butter;
combine using your fingertips until crumbly. - For bread: In a small bowl, whisk together
¼ cup granulated sugar, brown sugar, and
½ teaspoon cinnamon. - 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.
- Bake until a wooden pick inserted in center comes
out clean, about 45 minutes. Let cool completely. - 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