Sour Cream Orange and Pecan Bread
1/2 cup butter, softened
1/2 cup granulated sugar
1/4 cup fresh squeezed orange juice
Grated rind of two oranges
1 3/4 cups all-purpose flour
1 1/2 teaspoons Clabber Girl Baking Powder
1 cup chopped pecans
Preheat oven to 325 degrees F.
Grease a 9×5 inch loaf pan; set aside.
In a large mixing bowl blend together butter, sugar, eggs, orange juice and grated orange rind; set aside. In a medium bowl combine flour, baking powder and pecans. Add flour mixture to butter mixture and blend just until combined. Pour into prepared loaf pan and bake at 325 degrees F. for 45 to 40 minutes or until loaf tests done. (A toothpick inserted near center of loaf comes out clean.)
Cool in pan on wire rack for 10 minutes; remove from pan and set bread on wire rack to cool completely.
2002 Wisconsin State Fair 2nd Place Winner – Linda Klann of West Allis