Recipe: Orange Pecan Tea Loaf

East store bakers Cindy Jones and Katie Zukof are delighted to share their recipe for Orange Pecan Tea Loaf, winner of the 1st prize at Bloomington’s 2nd annual Breadfest competition.

Orange Pecan Tea Loaf

Wet Mix
1/2c. butter
1 c. sugar
(cream together)
2 eggs

1/2 teaspoon vanilla
1/4 teaspoon orange flavor
(add to the butter, sugar mix, and beat well, then scrape, and mix again)

Dry Mix
1 1/4. c. flour
1 teaspoon baking powder
1/2 teaspoon salt
(Combine, then add 1/2 of the flour mix, beat well, scrape down)

1/2 c. milk
(add milk, beat well, then add the rest of the flour mix)

zest of 1/2 orange
1 c. chopped pecans
(add to bread mix, slowly mix until combined)

Grease and flour 1 loaf pan. Bake at 350 degrees for 1 hour, then test with a toothpick for doneness.

1/4c. powdered sugar
3 tablespoons orange juice
Whisk together while the loaf is cooling in pan. Poke the top of the bread loaf all over with a toothpick and then drizzle on top. Remove from the pan when cooled and slice into 8 pieces.