A crusty brown sugar glaze adds just a touch of the South to these orange-scented mini loaves.
Story Behind the Recipe
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2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1 cup sour cream
1/2 cup Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs
1 tablespoon freshly grated orange zest
1 teaspoon vanilla
1 cup chopped pecans
1/3 cup firmly packed brown sugar
1/4 cup Land O Lakes® Butter
1/4 cup finely chopped pecans
Heat oven to 350°F. Grease four (5 3/4x3-inch) mini loaf pans; set aside.
Combine flour, baking powder, baking soda and salt in bowl. Set aside.
Combine all remaining bread ingredients expect pecans in another bowl. Beat at medium speed, scraping bowl often, until well mixed. Beat at low speed, gradually adding flour mixture, just until moistened. Stir in 1/2 cup pecans.
Spoon batter evenly into prepared pans. Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks.
Combine brown sugar and 1/4 cup butter in 1-quart saucepan. Cook over medium heat 3-4 minutes or until mixture comes to a boil. Immediately spoon glaze mixture over warm loaves; sprinkle with 1/4 cup pecans.
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