From Linda Cicero’s Cook’s Corner Column

Quick Bread

Orange Pecan Tea Bread

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/2 cup sugar

1/2 cup low-fat buttermilk

1/4 cup chopped pecans, toasted

3 tablespoons 1 percent low-fat milk

3 tablespoons vegetable oil

3 tablespoons orange marmalade

2 teaspoons grated orange zest

2 large eggs

Cooking spray

Glaze:

1/2 cup confectioners’ sugar

2 teaspoons fresh orange juice

1 1/2 teaspoons chopped pecans, toasted

Heat oven to 350 degrees. Combine flour, baking powder, baking soda, salt, nutmeg and allspice in a large bowl, stirring with a whisk. Make a well in center. Combine sugar, buttermilk, pecans, milk, oil, marmalade, orange zest and eggs. Pour into well in dry ingredients, stirring just until moist.

Spoon batter into an 8-by-4-inch loaf pan coated with cooking spray. Bake 45 minutes or until loaf tests done. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely.

Combine confectioners’ sugar and juice, stirring until smooth. Drizzle over bread, and sprinkle with pecans. Makes 14 servings.

Per serving: 171 calories (29 percent from fat), 5.6 g fat (0.9 g saturated fat, 2 g monounsaturated) 2.4 g polyunsaturated fat, 3.2 g protein, 27.4 g carbohydrates, 0.7 g fiber, 31 mg cholesterol, 144 mg sodium.