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
- 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).
1 slice: 223 calories, 7g fat (2g saturated fat), 24mg cholesterol, 297mg sodium, 35g carbohydrate (16g sugars, 1g fiber), 5g protein.
Reviews for Orange Nut Bread
"I don't know why but the bread fell in the middle! I have never had this before with a quick bread. Even with all the orange zest and orange juice, there was only a slight orange taste and there are too many nuts in it in mho. I probably will not try this again."
"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!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."