Orange-Pecan Bread

Name: Orange-Pecan Bread
Ingredients: 2 cups chopped pecans; 2 oranges; 2 3/4 cups flour; 2 1/2 tsp0 baking powder; 1/2 tsp0 baking soda; 1 tsp. salt; 2 Tbsp. butter; 1 cup honey

From Cook book (Relief Society, Houston, 1963), 1963

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

No method was recorded for this recipe.

Nutrition per serving

4233Calories

66 gProtein

619 gCarbs

201 gFat

Full nutrition (33 nutrients)

Calories4233 kcal

Protein66 g

Carbohydrates619 g

Fiber23 g

Sugars309 g

Total Fat201 g

Saturated Fat15 g

Monounsaturated Fat93 g

Polyunsaturated Fat54 g

Cholesterol63 mg

Sodium4261 mg

Potassium2155 mg

Calcium1017 mg

Iron28 mg

Magnesium382 mg

Phosphorus1283 mg

Zinc13 mg

Copper3 mg

Manganese8.4 mg

Vitamin D0 mcg

Vitamin C193 mg

Vitamin A40 mcg

Vitamin E0.6 mg

Vitamin K9.7 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)1.8 mg

Niacin (B3)27 mg

Folate666 mcg

Choline38 mg

Caffeine0 mg

Water415 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 27. The excerpt below is the record exactly as published.

ORANGE- PECAN BREAD Pat Sirrine 2 cups chopped pecans 2 oranges 2 3/4 cups flour 2 1/2 tsp0 baking powder 1/2 tsp0 baking soda 1 tsp. salt 2 Tbsp. butter 1 cup honey

Cook this with the app: pantry check, scaling, and the assistant.