It’s occurred to me that I’ve actually made many orange muffins over the course of my college career but have yet to revive it post-college. I think it’s had a bad rap for being too dry. But learn this: use yogurt to substitute milk in quick bread recipes and you’re gonna get a perfectly moist bread.
Oranges are a winter fruit, but I love the freshness of citrus for summer when it’s hot out. The zing of citrus just brightens up anything. So while quick breads are often rich and dense in flavor, a bit more of an autumn bake, the orange in this bread brightens up everything so you feel like you’re eating a much airier bread. When it’s hot outside, this bread is still a perfect way to start off your day.
Orange Pecan Bread
Servings: 1 loaf
Cost: $2
Ingredients
- 1-1/2 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 orange, zested and juiced
- 2 Tbsp oil
- 1/3 cup sugar
- 2 Tbsp honey
- 1 large egg
- 1/4 cup plain yogurt
- 1/2 tsp vanilla
- 2 Tbsp shredded coconut (optional)
Instructions
- Preheat the oven to 350ºF. Grease the loaf pan.
- In a medium bowl, combine the dry ingredients (flour, baking soda, salt). Then stir in the orange zest.
- In a separate bowl, mix the wet ingredients (sugar, honey, oil, egg, yogurt, vanilla).
- Fold the wet ingredients into the dry. Pour into the loaf pan and top with coconut, if desired. and bake for 40 min or until a toothpick comes out clean.
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