Orange Nut Bread Recipe
- 4-1/2 cups all-purpose flour
- 1-3/4 cups sugar
- 4 teaspoons baking powder
- 1-1/2 teaspoons salt
- 1 teaspoon baking soda
- 1-1/2 cups chopped walnuts
- 1 to 2 tablespoons grated orange peel
- 2 eggs
- 1 cup milk
- 1 cup orange juice
- 1/4 cup butter, melted
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Stir in nuts and orange peel. In a small bowl, beat the eggs, milk, orange juice and butter. Stir into dry ingredients just until moistened.
- Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack to cool completely. Yield: 2 loaves (12 slices each).
Reviews for Orange Nut Bread(3)
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I made adjustments on this recipe for Orange Nut Bread. I also reduced the baking time to a total of 45 minutes. I'd started at 55 minutes, but then when my timer got to 25 minutes, I stopped the timer and reset it for just 20 minutes more! I looked at the breads and they had started to LOOK done at 25 minutes, alothugh they DID have to bake longer than 25 minutes! I used about 1/4 cup of ground Navel orange which I'd had left and I used 3/4 cup evaporated milk and the 1 cup orange juice, 1/4 cup melted butter, the 2 eggs,and I also used just 1 tsp. salt. I kept the amounts of all-purpose flour and baking powder & baking soda the same. I sifted the flour, salt, baking powder, baking soda together. I beat the eggs, milk, orange juice, and melted butter and the sugar together. I used 2 Tbsp. all-purpose flour to stir in with the ground orange, plus I used about 1 cup of mixed candied fruit and 1/2 cup of chopped pecans/walnuts! I purposely greased and floured three 8-1/2x4-1/2" loaf pans and divided the batter among the prepared pans. I feel that 40 to 45 minutes would be the best bet on baking time-when I completed the 20 minutes, the loaves were nice and brown and NOT overly dark! This recipe was interesting to try out! I The texture was lovely! I think the next time I use this recipe, though, I'll try an orange glaze for more zip! I'll see how that works out! Thank you for sharing this recipe, Helen Luksa! delowenstein
I cook extensively from Taste Of Home cookbooks and magazines and the cooking times are always very accurate; however, for this bread, I think the cooking times are way off. I checked the bread at 50 minutes and it was very overdone and dried out. I made the recipe again the following day, added a teaspoon of orange extract to increase the orange flavor which I felt was lacking, and checked the bread at 40 minutes. It was much improved, but could have come out even a few minutes earlier.
I tried this recipe and it quickly became a family favorite. Very easy to make. Excellent as a breakfast bread served with cream cheese.