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Title: Orange-Pecan Loaves
Categories: Breakfast Bread Southern
Yield: 2 Servings
| 1 1/2 | c | Orange juice |
| 2 | c | Sugar |
| 1 | c | Dates; finely chopped |
| 1 | c | Pecans; coarsley chopped |
| 2 | Eggs; slightly beaten | |
| 1/4 | c | Orange rind; grated |
| 1/4 | c | Butter; melted |
| 3 1/2 | c | Flour, all-purpose |
| 2 | ts | Baking powder |
| 1 | ts | Soda |
| 1 | ts | Salt |
| 1/3 | c | Sugar |
| 3 | tb | Orange juice concentrate; thawed and undiluted |
| 1/3 | c | Orange sections; chopped |
Combine orange juice, 2 cups sugar, dates, pecans, eggs, orange rind, and butter; mix well. Combine next 4 ingredients; mix well. Pour pecan mixutre into dry ingredients, and stir well.
Pour batter evenly into two greased and floured 9x5x3" loafpans. Bake at 350 degrees for 1 hour. Cool in pan 5 minutes; turn out on wire rack.
Combine 1/3 cup sugar and orange juice concentrate in a small saucepan; cook, stirring frequently, over low heat 5 minutes. Stir in orange sections. Brush loaves with glaze.
SOURCE: Southern Living magazine, sometime in 1979. Typos by Nancy Coleman.
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