Nutty Orange Holiday Loaves With Marmalade Butter

Nutty Orange Holiday Loaves With Marmalade Butter

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

25 min.prep time 1:40total time
32 servings
000 Ratings

Ingredients

Bread

1 1/2 cups sugar
1 cup LAND O LAKES® Butter, softened
1/2 cup orange juice
2 tablespoons freshly grated orange peel
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 two (9x5-inch) loaf pans or five (5 1/2x3-inch) mini loaf pans. Set aside.

Combine sugar and 1 cup softened butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs; continue beating until well mixed (1 minute). Add sour cream, orange juice and peel; continue beating until well mixed (1 to 2 minutes). Reduce speed to low. Add flour, baking powder and baking soda; beat until well mixed (1 to 2 minutes). Gently stir in nuts.

Divide batter evenly among prepared pans. Bake for 45 to 55 minutes in 9x5-inch loaf pans, or 35 to 45 minutes in mini loaf pans or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans. Cool completely.

Combine 1/2 cup butter, powdered sugar and marmalade in small mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). 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 flaked coconut and 1 (3.25-ounce) jar (2/3 cup) macadamia nuts, coarsely chopped, into batter.

Fruitcake Bread: Reduce walnuts to 1 cup. Combine 1/2 cup 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.

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

HIGH ALTITUDE: For bread, reduce sugar to 1 1/4 cups; increase baking time about 5 minutes.

Nutrition Facts (1 serving with 1 teaspoon butter)

Calories: 240

Fat: 15g

Cholesterol: 55mg

Sodium: 160mg

Carbohydrates: 23g

Dietary Fiber: 0g

Protein: 4g

Recipe #11560©2001Land O'Lakes, Inc.

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