Glazed Orange Pecan Sweet Bread Recipe

This Orange-Pecan Sweet Bread is super moist, easy to make and topped with a bright orange glaze and crunchy chopped pecans.

Orange-Pecan Sweet Bread

There’s something comforting about baking a loaf of sweet bread on a cool, rainy day. The scent of fresh citrus and toasted pecans filling the kitchen lifts the mood and makes a simple morning or afternoon feel special. This recipe focuses on flavor while keeping things lighter than a typical buttery loaf: it uses whole wheat pastry flour, minimal added sugar, and no butter. A small amount of coconut oil provides moisture, and fresh orange juice and zest give the bread a bright, natural sweetness.

This loaf requires no yeast or rising time—just a quick mix and bake—making it perfect for when you want a homemade treat without fuss. I replace buttermilk with fat-free milk plus a little lemon juice to create a quick, tangy substitute. Toasting the pecans deepens their flavor, and a simple powdered-sugar-and-orange glaze finishes the loaf with extra shine and sweetness. Below you’ll find ingredient details, step-by-step instructions, plus tips for variations, storage, and serving ideas to get the best from this recipe.

Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 12 slices

Ingredients

1 3/4 cups whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
1/2 cup Stevia (or your preferred granulated sweetener)
3/4 cup fat-free milk
1 Tbsp lemon juice
1/4 cup chopped pecans, toasted
3 Tbsp coconut oil, melted
3 Tbsp fresh orange juice
2 tsp orange zest
2 large eggs
Cooking spray for the pan

For the glaze:

1/2 cup powdered sugar
2 tsp fresh orange juice
1 1/2 tsp chopped pecans, toasted (for garnish)

Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, sea salt, nutmeg, cinnamon, and allspice until evenly combined. Make a well in the center and set aside.
In a separate medium bowl, whisk the Stevia (or sweetener), fat-free milk, lemon juice, toasted pecans, melted coconut oil, fresh orange juice, orange zest, and eggs until smooth and well blended.
Pour the wet ingredients into the well in the dry ingredients and stir gently with a spoon just until the mixture is moistened. Avoid overmixing to keep the bread tender.
Coat an 8 x 4-inch loaf pan with cooking spray. Pour the batter into the prepared pan and smooth the top.
Bake at 350°F for 45–48 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
To make the glaze, whisk the powdered sugar and orange juice together until smooth. Drizzle the glaze over the cooled loaf and sprinkle with the remaining toasted pecans. Slice and enjoy.

Tips and Variations

– To toast pecans: spread them on a baking sheet and bake at 350°F for 6–8 minutes, or toast in a dry skillet over medium heat until fragrant, watching carefully so they don’t burn. Let cool before chopping.

– If you prefer a bit more sweetness, increase the sweetener slightly, or swap the Stevia for 3/4 cup granulated sugar. For a lower-sugar option, use the Stevia measurement suggested.

– For a lighter texture, you can substitute 1 cup all-purpose flour and 3/4 cup whole wheat pastry flour, though whole wheat pastry flour keeps the loaf heartier and more nutritious.

– Add-ins: a handful of dried cranberries or raisins can complement the orange and pecan flavors. You can also fold in 1/4 cup of plain Greek yogurt in place of part of the milk for extra moisture.

Storage and Serving

Store any leftover bread wrapped tightly at room temperature for 2–3 days, or refrigerate for up to a week. For longer storage, slice and freeze in an airtight container for up to 3 months; thaw slices at room temperature or toast directly from frozen. Serve warm or at room temperature—this loaf is lovely for breakfast with coffee, as an afternoon snack, or as a light dessert.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.

Enjoyed the recipe? Leave a comment to share how your loaf turned out or what variations you tried. Your feedback helps others find great recipes and makes the kitchen community better.