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.
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25 min
Prep Time
1 hr 25 min
Total Time
40 servings (5 mini
loaves) Ingredients
Bread
1 12 cups sugar
1 cup Land O Lakes® Butter, softened
1 cup sour cream
12 cup orange juice
2 tablespoons freshly grated orange zest
3 12 cups all-purpose flour
1 12 teaspoons baking powder
1 teaspoon baking soda
2 cups chopped walnuts
Orange Marmalade Butter
12 cup Land O Lakes® Butter, softened
1 tablespoon powdered sugar
3 tablespoons orange marmalade
How to make
-
STEP 1
Heat oven to 350°F. Grease bottom only of 5 mini (5 3/4x3-inch) loaf pans. Set aside.
-
STEP 2
Combine sugar and 1 cup 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 orange zest; continue beating until well mixed. Add flour, baking powder and baking soda; beat at low speed until well mixed. Gently stir in nuts.
-
STEP 3
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.
-
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
- Bread can also be baked in 2 (9x5-inch) loaf pans. Bake 45-55 minutes or until toothpick inserted in center comes out clean.
Tip #2
- For easier slicing, wrap breads tightly in foil or plastic food wrap and store overnight.
Tip #3
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.
200 Calories
13 Fat (g)
45 Cholesterol (mg)
115 Sodium (mg)
19 Carbohydrates (g)
1 Dietary Fiber
3 Protein (g)
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