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Orange Nut Bread Recipe
Orange Nut Bread Recipe photo by Taste of Home

Orange Nut Bread Recipe

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"This bread is delicious for breakfast or with a salad," notes Helen Luksa of Las Vegas, Nevada. "A friend shared the recipe years ago, and it has withstood the test of time."
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 24 servings


  • 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

Nutritional Facts

1 slice equals 223 calories, 7 g fat (2 g saturated fat), 24 mg cholesterol, 297 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.


  1. 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.
  2. 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).
Originally published as Orange Nut Bread in Quick Cooking May/June 1998, p18

Nutritional Facts

1 slice equals 223 calories, 7 g fat (2 g saturated fat), 24 mg cholesterol, 297 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.

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Reviewed Jan. 23, 2014 Edited Nov. 12, 2015

"I HAD made this bread before and I didn't think I had! I made adjustments again by using: the same amount of flour (4-1/2 cups plus 2 Tbsp. and divided the flour up, using 2 Tbsp. flour to fold in the fruit (I used 1-1/2 cups of fresh whole cranberries this time) and the 2 Tbsp. ground Navel orange. I kept the amount of sugar the same and the amount of baking powder and baking soda the same. I just used 1 tsp. salt. I also used 1/2 cup chopped pecans since there are people who either have nut allergies or don't care for nuts. This time I'd used 1 cup 2% milk, soured with 1 Tbsp. cider vinegar and the 1 cup orange juice. I kept the amount of melted margarine the same-I'd used margarine to conserve on my butter supply! I now have an electric oven and I'd kept the baking time at 50 minutes on 350o F. The loaves came out done at 50 minutes. I'd had a cake tester which I use to test my baked goods. I cooled loaves at 10 minutes and ran an icing spreader around edges of loaves to loosen. The loaves were able to be eased out of loaf pans!


Reviewed Jul. 19, 2013

"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."

Reviewed Dec. 12, 2009

"I tried this recipe and it quickly became a family favorite. Very easy to make. Excellent as a breakfast bread served with cream cheese."

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