Glazed Orange Pecan Loaf


Try this deluxe version of raisin bread—it has pecans, freshly grated orange peel, and is topped with a delicious orange glaze. 





1 loaf

Prep Time

01 hours

Rise Time

1 to 1-1/2 hours

Bake Time

30 to 35 minutes


  • Dough
  • 2-1/2 to 3 cups all-purpose flour
  • 1/4 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup fresh orange juice
  • 2 tablespoons butter or margarine
  • 1 egg
  • 1/2 cup raisins
  • 1/4 cup chopped pecans
  • 1 tablespoon freshly grated orange peel
  • Powdered Sugar Glaze
  • 1 cup powdered sugar, sifted
  • 1 to 2 tablespoons fresh orange juice


Combine 1 cup flour, sugar, undissolved yeast, and salt in large mixer bowl. Heat milk, orange juice, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in raisins, pecans, orange peel, and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Remove dough to lightly floured surface; roll to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours.

Bake at 375oF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze. 

Powdered Sugar Glaze: Combine powdered sugar and orange juice in a small bowl. Beat until smooth.