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Nutty Orange Holiday Loaves with Marmalade Butter
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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

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

  3. STEP 3

    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.

  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

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

Tip #2

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.

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