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Holiday Orange Nut Bread
 
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Ingredients

Bread

1 1/2 cups sugar

1 cup Land O Lakes® Butter, softened

4 large Land O Lakes® Eggs

1 cup sour cream

1/2 cup orange juice

2 tablespoons freshly grated orange zest

3 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

2 cups chopped walnuts

Orange Marmalade Butter

1/2 cup Land O Lakes® Butter, softened

1 tablespoon powdered sugar

3 tablespoons orange marmalade

How to make

  1. STEP 1

    Heat oven to 350°F. Grease bottom only of 5 mini (5 3/4x3-inch) loaf pans. Set aside.

  2. STEP 2

    Combine sugar and 1 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add sour cream, orange juice and orange zest; continue beating until well mixed. Add flour, baking powder and baking soda; beat at low speed until well mixed. Gently stir in nuts.

  3. STEP 3

    Divide batter evenly among prepared pans. Bake 35-45 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes; remove from pans. Cool completely.

  4. STEP 4

    Combine 1/2 cup butter, powdered sugar and marmalade in bowl. Beat at medium speed, scraping bowl often, until creamy. Cover; refrigerate until serving time.

Tip #1

- Bread can also be baked in 2 (9x5-inch) loaf pans. Bake 45-55 minutes or until toothpick inserted in center comes out clean.

Tip #2

- For easier slicing, wrap breads tightly in foil or plastic food wrap and store overnight.

Tip #3

Variations:
Orange Walnut Poppy Seed Bread: Stir 2 tablespoons poppy seed into batter with walnuts.

Orange Date Pecan Bread: Omit walnuts. Stir 2 cups chopped dates and 1 cup chopped pecans into batter.

Orange Coconut Macadamia Nut Bread: Omit walnuts. Stir 1 cup sweetened flaked coconut and 2/3 cup coarsely chopped macadamia nuts into batter.

Fruitcake Bread: Reduce walnuts to 1 cup. Combine 1/2 cup of the flour with 2 cups chopped candied cherry-pineapple mix in medium bowl, stir to coat. Substitute 1/2 cup brandy or rum* for 1/2 cup orange juice. Stir candied fruit mixture into batter. *Substitute 2 tablespoons brandy or rum extract. Pour extract into measuring cup and fill to 1/2 cup with orange juice.

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