Holiday Orange Nut Bread

Holiday Orange Nut Bread

Quick breads can be made in large or small loaf pans. Wrap these moist and buttery breads in colored plastic food wrap for perfect gifts.

25 min.prep time 1:25total time
40 servings
858 Ratings

Ingredients

Bread

1 1/2 cups sugar
1 cup Land O Lakes® Butter, softened
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

Directions

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.



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.

Recipe Tip

- 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.

Nutrition Facts (1 serving with 1 teaspoon orange marmalade butter)

Calories: 200

Fat: 13g

Cholesterol: 45mg

Sodium: 115mg

Carbohydrates: 19g

Dietary Fiber: 1g

Protein: 3g

Recipe #11227©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

For those who like more flavor, use orange oil in addition to the extract and also about a teaspoon of vanilla extract. The vanilla will boost the orange flavor.
Making 4 loaves for our volunteer fire department fund raiser this week-end!
I'm always making nut breads and truly, this one is exceptional. Wonderful combination with the orange and walnuts!
I made this for Christmas and also gave it out for gifts. I used the macadamia nuts and it was very good.
My neighbor is my 'taste-tester' and she thought it didn't have enough taste. She did, however, love the butter spread who wouldn't. I personally like it even without the butter spread better with though.
This bread is a keeper. Gave out as holiday gifts this year. Wish I had made more.
I have made this bread several times - it is so-o-o good!! Always a favorite!
Makes a wonderful Gift. Its so good it won't last long.

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