Pumpkin Orange Pecan Loaf
Author: Ruthie
Recipe type: Bread
Prep time:
Cook time:
Total time:
Serves: 2
- 3 eggs
- 1 (15oz) can pumpkin puree
- zest of one orange (approx 3 Tbsp)
- juice of one orange (approx ½ C)
- 1½ C sugar
- ¼ C canola oil
- ¾ C fat free vanilla greek yogurt
- 1 Tbsp vanilla
- 2 C flour
- 1 tsp ground cloves
- 2 tsp cinnamon
- ½ tsp nutmeg
- 1½ tsp baking soda
- 2 tsp baking powder
- ½ tsp sea salt
- ¾ C pecans, chopped
- Orange Glaze:
- ¼ C butter, softened
- 2-3 C powdered sugar (depending on the thickness you desire)
- 2 Tbsp orange zest (approx half an orange)
- Juice of one orange (approx ½ C)
- Preheat oven 350 degrees.
- Coat 2- 9x5 loaf pans or 4 mini loaf pans with cooking spray.
- In large mixing bowl combine eggs and sugar; cream.
- Add oil, orange juice, orange zest, greek yogurt, vanilla; mix to combine.
- Add all dry ingredients, mix until 80% incorporated.
- Add pecans, mix just until combined.
- Don't over mix.
- Divide batter between loaf pans.
- Bake mini loaf pans 25-30, full size 45-50 or until toothpick inserted in center removes clean.
- Cool 5 minutes in pans, remove to cooling rack.
- Orange glaze:
- In a small mixing bowl, cream butter, add 1 C powdered sugar; mix.
- Add orange zest and orange juice; mix until creamy.
- Add remaining powdered sugar ½ C at a time until desired consistency is reached.
- Drizzle on cooled loaves and enjoy!
*adapted from www.mountainmommacooks.com
Recipe by The 36th AVENUE at https://www.the36thavenue.com/pumpkin-orange-pecan-loaf/
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