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"This bright sweet bread was my mother's favorite, especially paired with coffee or tea." Karen Sue Garback-Pristera Albany, New York
This recipe is:
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Nutritional Facts 1 slice with 2 teaspoons spread equals 213 calories, 12 g fat (5 g saturated fat), 46 mg cholesterol, 175 mg sodium, 21 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Orange Nut Bread & Cream Cheese Spread in Taste of Home February/March 2009, p44
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Reviewed on Apr. 10, 2013 by courtrenee
I love this recipe and have made it often, always to rave reviews!
Reviewed on Apr. 02, 2011 by angelasandoval
Used the exact ingredients but used the quick bread method (mix dry ingredients, melted butter and mixed w/ rest of liquid ingredients, stirred liquid into dry) and made into muffins. Delicious and the orange cream cheese really complimented the muffins! Next time though, I think I'll add an extra tablespoon of confectioner's sugar to the cream cheese.
Reviewed on Mar. 04, 2011 by smusleh
Delicious. I used the juice and pulp from two oranges, and 1/4 tsp of orange peel in place of the extract. Then I baked it all in a 9x5 pan for 1 hour. Whole family loved it and I will definitely be making it again!
Reviewed on Jul. 01, 2010 by lapicazo
Made muffins with this recipe. Grandkids really like it. Didn't make the cream cheese spread. Very easy to make.
Reviewed on Feb. 18, 2010 by anisson
I really liked this bread but wasn't crazy about the cream cheese spread. I liked it best by itself. I didn't have orange extract so I used almond extract instead. I also used fresh squeezed orange juice, pulp included. It turned out yummy.
Reviewed on Feb. 06, 2010 by andrrea
I made this recipe for my family, they loved it, I did use orange peel instead of the orange extract and it came out great. Will definately make it again
Reviewed on Feb. 03, 2010 by Edith Wilkins
Delicious
Reviewed on Feb. 03, 2010 by ckelley116
Oh my goodness...this is such a good recipe! I changed nothing except I made muffins out of them (didn't have the proper size loaf pans and muffins are easier to grab on the way out the door to work - I baked for 25 minutes and got 6 large muffins) and used pecans instead of walnuts due to personal preference. I wanted to make the cream cheese but found that my husband had been dipping into the package I bought for recipes, so I couldn't. I'll definitely try it next time, but even without the spread it was so moist and delicious! I imagine these will be gone soon - I'll just have to double next time!
Reviewed on Feb. 02, 2010 by ldavismst
I made these for my Grandson for breakfast this morning in my Mini Muffin tin and they came out great just as they were. I baked them for 15 minutes. I did not make the cream cheese spread to go on top and they were good without it. He even took a couple to school for recess.
Reviewed on Feb. 02, 2010 by anncash
A keeper. I did not have any orange extract in the house so I used the left over orange peel instead. It worked great, also used a normal bread pan intead 3 little ones.It wasDELICIOUS.
A keeper. I did not have any orange extract in the house so I used the left over orange peel instead. It worked great, also used a normal bread pan intead 3 little ones.It was
DELICIOUS.
Reviewed on Feb. 01, 2010 by jkjdk
Can I make this in a different largersizepan instead of 3 small loaves?
Reviewed on Feb. 01, 2010 by Savoymass
What can I say?DELICIOUS--DELICIOUS
Reviewed on Feb. 01, 2010 by tkarinas
This bread is so easy to make and tastes so delicious, it's a keeper for sure. One my family will be making many more times, just because we love the taste.
Reviewed on Apr. 17, 2009 by pack1966
I made this for a brunch, substituted 1/2 cup of wheat flour for that much of the all-purpose. Turned out beautifully, and the taste w/ the orange extract and juice.. oh my.. DELICIOUS!
Reviewed on Apr. 08, 2009 by jgraham
This quick bread had wonderful flavor, especially with the orange cream cheese.
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