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.
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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
Heat oven to 350°F. Grease bottom only of two (9x5-inch) loaf pans or five (5 3/4x3-inch) mini loaf pans. Set aside.
Combine sugar and 1 cup softened 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 zest; continue beating until well mixed. Add flour, baking powder and baking soda; beat at low speed until well mixed. Gently stir in nuts.
Divide batter evenly among prepared pans. Bake 45-55 minutes in 9x5-inch loaf pans, or 35-45 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 bowl. Beat at medium speed, scraping bowl often, until creamy. Cover; refrigerate until serving time.
Orange Walnut Poppy Seed Bread: Stir 2 tablespoons poppy seeds into batter with walnuts.
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 bowl; stir to coat. Substitute 1/2 cup brandy or rum* for 1/2 cup orange juice. Stir candied fruit mixture into batter.
For easier slicing, wrap breads tightly in foil or plastic food wrap and store overnight.