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Orange Marmalade Pecan Bread

Guest Author - Sandy Moyer

Orange Marmalade Pecan Bread

  • 3 cups flour
  • 1/2 cup sugar
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 2 eggs, beaten
  • 1 cup milk
  • 1/2 cup orange marmalade
  • 1/2 cup vegetable oil
  • 1 T. grated orange rind
  • 1 cup finely chopped pecans

Preparation -
Grease and flour a 9" x 5" x 3" loaf pan; set aside. Combine the flour, sugar, baking powder, and salt in large bowl. In a separate bowl, combine the eggs, milk, marmalade, oil and grated rind; mix well. Add the egg mixture to the dry mixture and stir, just until the dry ingredients are moistened. Stir in the pecans. Pour into the prepared loaf pan. Bake in a preheated oven at 350º for 1 hour and 10 minutes, or until a wooden toothpick inserted in center of the loaf comes out clean. Let the baked bread cool in the pan, on a wire rack, for 10 minutes. Remove from the pan; brush the top with melted butter. Cool completely on a wire rack before slicing.

Quilted Bread BasketQuilted Bread Basket
This quilted cotton bread basket keeps bread, rolls, buns and biscuits warm.
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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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