Orange Pecan Bread

Indulge in a nutrient-dense, citrus-infused delight that balances wholesome fibers with artisanal sweetness for an insulin-friendly morning treat.

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
• 3/4 cup fat-free milk (mixed with 1 Tbsp lemon juice for “buttermilk”)
• 1/4 cup chopped pecans, toasted
• 3 Tbsp coconut oil
• 3 Tbsp fresh orange juice
• 2 tsp orange zest
• 2 large eggs
• Cooking spray

Instructions

1. Preheat your oven to 350°F.
2. In a large mixing bowl, sift together the flour, baking powder, baking soda, sea salt, nutmeg, cinnamon, and allspice. Use a whisk to ensure the leavening agents are evenly distributed. Create a well in the center.
3. In a separate medium bowl, whisk together the Stevia, homemade “buttermilk” (milk and lemon juice mixture), toasted pecans, coconut oil, fresh orange juice, zest, and eggs until emulsified.
4. Pour the wet mixture into the dry ingredient well. Stir gently with a spoon just until combined; do not overmix, as this can lead to a dense texture.
5. Transfer the batter into the prepared loaf pan. Bake for 45 to 48 minutes, or until a toothpick inserted into the center emerges clean.
6. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. For the Glaze: Whisk 1/2 cup powdered sugar with 2 tsp fresh orange juice until smooth. Drizzle over the cooled loaf and top with the remaining 1 1/2 tsp of toasted pecans.