Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
hotcooknmama, 10/18/09
Orange-Pineapple Pecan BreadIngredients (use vegan versions): 1/4 cup vegan buttery spread
1 cup orange-pineapple juice (or 1/2 cup of each), at room temp or warmed slightly
Replacement for 1 egg: Ener-G or
Eggless Binder 1 cup sugar
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins (or subs dried sweetened cranberries, or chopped pitted dates)
1/2 cup chopped pecans
Directions:1) Mix egg replacer according to package directions, to make the equivalent of 1 egg. Combine all dry ingredients in a large bowl. Melt vegan buttery spread and whisk together with warm juice & 'egg.' Add wet to dry ingredients and stir until there are no visible dry spots.
2) There are two ways to cook this bread:
For crock-pot cooking, oil a metal 2-pound coffee can-- make sure it's the kind with a smooth edge at the top, with no 'lip' that will catch the bread when you take it out of the can (the coffee I buy comes in bags only; but hubby found an old Kroger-brand coffee can that was the right size & shape... I don't know which other companies use the 'right kind' of coffee cans for crock-pot breads, but Kroger seems to). If you don't have a 2-pound coffee can, the loaf pan from a bread machine should work too. Pour the batter into the coffee can, and place in the crock pot on top of a trivet (or 2 spoons crossed over each other in an "X" shape)-- no trivet is needed if you're using a bread-machine loaf pan. Put 4-5 paper towels over the top of the can, & place lid on loosely (to allow steam to escape). Unless you have a huge crock pot, the can will be taller than the heating surface of the pot; this is ok.
According to the original recipe I modified, the bread needs to bake on 'High' setting, at 300 degrees, for 3-1/2 hours (regular 3-1/2 qt crocks) to 4-1/2 hours (jumbo 4-1/2 qt crocks). In my (regular-sized) crock pot, it's done in 2 hours 45 minutes... maybe due to differences among individual crock pot heat settings, or how high the 'trivet' keeps the pot off the bottom...? So it's a good idea to start testing for done-ness with the toothpick test after 2-1/2 hours, the first time you make it. When a toothpick inserted in the middle of the loaf comes out clean, remove can from crock & let it cool for 10 minutes. Run a butter knife around the edge if needed, to loosen it, then remove loaf to wire rack to finish cooling. Serve warm or at room temperature. You can either slice it like a cake, or turn it on its side, slice it into rounds, & then cut each round into quarters.
I like this bread for Thanksgiving, because the flavors go nicely with traditional-style Thanksgiving foods, and I can get it started then leave it alone while I mess with everything else.
It could also be made in a traditional loaf pan. Preheat oven to 350 degrees Farenheight and bake for 35 minutes, then test every 5 minutes thereafter to determine when it's ready.
Source of recipe: I modified this recipe from 'Extra-Special Crockery Pot Recipes,' by Lou Siebert Pappas.
Makes: 1 loaf, Preparation time: About 10 minutes, Cooking time: (Varies, by method)
