1 1/2 cups sugar
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 tablespoon powdered sugar
3 tablespoons orange marmalade
Heat oven to 350°F. Grease bottom only of 5 mini (5 3/4x3-inch) loaf pans. Set aside.
Combine sugar and 1 cup butter in large 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. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Gently stir in nuts.
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.
Meanwhile, combine 1/2 cup butter, powdered sugar and marmalade in small bowl. Beat at medium speed, scraping bowl often, until creamy. Cover; refrigerate until serving time.
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.
- Bread can also be baked in 2 (9x5-inch) loaf pans. Bake 45-55 minutes or until toothpick inserted in center comes out clean.
- For easier slicing, wrap breads tightly in foil or plastic food wrap and store overnight.