Orange Pecan Bread

Today's blog post is an exercise in multitasking. I have a baby on my lap, and in a few minutes I need to get my son from gan (kindergarten). And I absolutely must pick some clementines somewhere in this mess. The citrus trees here are overflowing with the sweet, juicy fruit.

The other day, while waiting for the car to be returned and having no baking supplies, the kids and I went out in the yard and picked some fruit. It was great fun letting the kids chase each other in the trees. Short Stuff went toddling through the lemon orchard squealing with joy every time he saw a fallen lemon. 

As far as the lemons go, I'm waiting for inspiration. But the clementines are already ALL GONE. You see,  on the way home we noticed that the front yard was full of the end of the season's pecans. You can probably see where this is going....

Orange pecan bread is the perfect fall snack food. Warm, fragrant, homey. Pretends to be healthy enough so that you don't feel bad that you ate it instead of a proper lunch, and let your kids have the rest.

Many thanks to my sister who copied out this and many other recipes from my mom's cookbooks, typed them up, and emailed me a whole list of tasty things to make!

Orange Pecan Bread

adapted from secrets of a jewish baker

2 tablespoons unsalted butter/margarine, softened
½ cup firmly packed brown sugar
½ cup granulated sugar
juice and grated zest of 1 orange plus enough water to make ¾ cup
1 egg, beaten
1 ½ cups unbleached all-purpose flour
½ cup whole wheat flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup coarsely chopped pecans

In a large bowl lightly cream the butter and sugars. Beat in the juice mixture and egg until smooth. Add the flours, baking powder, baking soda, and salt. Stir the dry ingredients gently, then mix thoroughly. Fold in the pecans. Grease 1 8- or 9-inch loaf pans with margarine or butter. Turn out the batter into the prepared pan.

Bake in a preheated 350 degree F oven until browned and the center feels firm when gently pressed with your fingertips (50-60 minutes). Let cool for 5-10 minutes in the pans, then remove to a wire rack to cool completely.