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

Orange Nut Bread Recipe

Publisher Photo
"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

Ingredients

  • 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.

Directions

  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.

Reviews for Orange Nut Bread

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 23, 2014 Edited Jan. 24, 2014

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

MY REVIEW
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.

MY REVIEW
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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