Holiday Orange Nut Bread

Name: Holiday Orange Nut Bread
Prep time: 25 min
Total time: 1 h 25 min
Yield: 40 servings (5 mini loaves)
Ingredients: Bread; 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

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)

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Ingredients

Bread

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

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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