Cinnamon Orange Bread

This afternoon I’m home with the girls.  The lady who helps us in watching the girls during the week is sick so I’m home.  What a treat it is not only to be home with them but away from the office.  There is too much going on there and sometimes you get wrapped up in all and forget what’s really important.  As the girls are napping I decided to also take some time and share with everyone the bread that I made this weekend (and is now no longer).  It was really a test and see kind of recipe and I love it when those type of things turn out.  Living in the Sunshine State, oranges are seen a lot.  As I was in Whole Foods this weekend the oranges seemed to speak to me….take me home!  And I did, but only two because as much as I love oranges I hate peeling them.  I remember growing up my mom would always peel and slice the oranges for me because I really didn’t like doing it.  I have a great mom, right?  We even at one point bought this little peeler that was supposed to make it easier to peel the orange… and it didn’t. 

Ok, for the recipe and as always I tried to incorporate whole grain flour.  I had a really great question yesterday from a reader who was asking about storing whole grain flours.  If your reading and have the same question this is what I have found, the shelf life is about 6 months to one year if kept in the freezer (stored in tightly sealed plastic containers or if tightly wrapped). The flour will keep for only a few months (3 at the most) if stored in a cabinet.  I go through my white whole wheat flour quickly so I usually keep mine in a airtight container on my kitchen counter.  However, if it’s not something you use a lot of I would recommend placing it in the refrigerator.  Hopefully this will help other readers out there with the same question.  Now for this recipe, you can always use all-purpose flour instead of the white whole wheat flour.  The cinnamon pecan topping is my favorite part of this bread.  It adds an extra sweetness and crunch to the bread.  The orange glaze also adds a little bit more and of course the cinnamon does too.  Enjoy the recipe!

Cinnamon Orange Bread with Orange Glaze

Print Recipe

For Bread:

1 cup white whole wheat flour

3/4 all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/2 cup sugar

1/2 cup low-fat buttermilk

1/4 cup chopped pecans, toasted

3 Tbsp low-fat milk

2 Tbsp fresh orange juice

3 Tbsp canola oil

3 Tbsp orange marmalade

2 tsp grated orange rind

2 large eggs

For Cinnamon Pecan Topping:

1/4 cup light brown sugar

1/4 cup chopped pecans (not toasted)

1 1/2 tsp white whole wheat flour

1/2 tsp ground cinnamon

1 Tbsp unsalted butter, melted

For Cinnamon Orange Glaze:

1/2 cup confectioners’ sugar

1/4 tsp ground cinnamon

1 Tbsp fresh orange juice

Instructions:

Preheat oven to 350 degrees.

Combine flour and next 6 ingredients (through allspice) in a large bowl, stirring with a whisk and set aside.  In a small bowl mix together sugar and next 7 ingredients (through eggs), stirring with a whisk.  Add to flour mixture and stir unitl just moist.

For topping: Stir together brown sugar, pecans, cinnamon, flour, and butter. 

Spoon batter into an 8×4 inch loaf pan coated with cooking spray and evenly sprinkle topping mixture over batter.  Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.  Cool 10 minutes in pan on a wire rack; carefully remove from pan.  Cool completely on wire rack.

For Glaze: Combine confectioners’ sugar, cinnamon, and juice, stirring until smooth.  Drizzle glaze over bread. 

Bread can be wrapped and stored in an airtight container for up to 3 days!  Enjoy!