Orange Nut Bread Recipe

3.5 5 6
Orange Nut Bread Recipe
Orange Nut Bread Recipe photo by Taste of Home
Publisher Photo

Orange Nut Bread Recipe

Read Reviews
3.5 5 6
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."
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

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

Directions

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 8x4-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: 223 calories, 7g fat (2g saturated fat), 24mg cholesterol, 297mg sodium, 35g carbohydrate (16g sugars, 1g fiber), 5g protein.

  • 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 8x4-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

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Reviews forOrange Nut Bread

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MY REVIEW
Danielle User ID: 9153094 265170
Reviewed Apr. 25, 2017

"Came out completely flat."

MY REVIEW
GayleMI User ID: 7463238 250124
Reviewed Jul. 5, 2016

"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."

MY REVIEW
delowenstein User ID: 3766053 21482
Reviewed Jan. 23, 2014 Edited Apr. 26, 2017

"The loaves turned out with ease! Excellent

delowenstein"

MY REVIEW
Brenda MH User ID: 4949513 202523
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
rustycar58 User ID: 4588367 50553
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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