Orange Nut Bread Recipes

ORANGE BANANA NUT BREAD

Steps:

• In a bowl, combine the sugar, oil and eggs; mix well. Stir in bananas and orange juice. Combine the dry ingredients; add to banana mixture, beating just until moistened. Stir in walnuts. Pour into 2 greased 8x4-in. loaf pans. , Bake at 325° until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Freeze option: Securely wrap cooled loaves in foil; freeze. To use, thaw at room temperature.

BILL KNAPP'S ORANGE NUT BREAD

Steps:

• Preheat oven to 350°F.
• Grease an 8 1/2-by-4 1/2-inch loaf pan.
• Sift dry ingredients together.
• Melt butter in boiling water.
• Add orange rind, orange juice, sugar,
• vanilla and beaten egg and blend.
• Sift dry ingredients over orange mixture. Add nuts.
• Stir just until flour is damp.
• Batter will be lumpy.
• Pour into prepared pan.
• Bake for 1 hour.

ORANGE NUT BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Stir in nuts and orange zest. In a small bowl, beat the eggs, milk, orange juice and butter. Stir into dry ingredients just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

ORANGE NUT BREAD

Steps:

• Combine flour, sugar, baking powder and salt in a mixing bowl.
• Stir in nuts, raisins and orange peel.
• Combine beaten egg, orange juice and oil.
• Pour into flour mixture.
• Mix only until flour is dampened and fruits and nuts are well distributed.
• Turn into greased 8x4 inch loaf pan.
• Bake in 350 degree oven 40 minutes until cake tester comes out clean.
• Let cool in pan 10 minutes, turn out of pan and cool completely on rack.
• Wrap in waxed paper and store overnight before slicing.
• Diabetic- 1 slice, 1/2 inch thick, 1 starchy choice, 1/2 fats and oils choice.

ORANGE NUT BREAD

Steps:

• Preheat oven to 350°F. Lightly butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; dust with flour. Sift flour, baking powder and salt into small bowl. Combine orange concentrate and 1/4 cup water in another small bowl. Using electric mixer, beat sugar and butter in large bowl 1 minute. Beat in eggs 1 at a time. Beat in flour mixture alternately with orange concentrate mixture in 3 additions each. Mix in almonds and orange peel. Transfer batter to prepared pan.
• Bake bread until tester inserted into center comes out clean, about 55 minutes. Cool bread in pan on rack 5 minutes. Turn out onto rack and cool completely. (Can be made 2 days ahead. Wrap in plastic and store at room temperature.)

ORANGE BREAD

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, cream the butter and both sugars together with an electric mixer. Beat in the eggs, one at a time, then mix in the orange juice, vanilla, and orange zest. Add the flour, baking powder, salt, orange zest, and vanilla and mix together well. Generously butter and flour a 10 inch bundt pan and scoop the batter into it, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away from the pan and the center of the loaf springs back. Cool the pan on a rack for 10 minutes, then turn out onto a round platter. Sprinkle a little confectioners sugar over the top of the bread and serve warm or at room temperature, accompanied by small pots of cranberry butter.

BANANA ORANGE NUT BREAD

Steps:

• Preheat oven to 350. Lightly grease and flour one 9x5x3" loaf pan.
• Sift together flour, baking powder and salt. Stir in chopped nuts, and dried cranberries. Set aside.
• Cream shortening, add sugar, beat until light and fluffy. Add eggs, one at a time, beating after each addition. Add mashed banana and orange juice.
• Slowly beat the set aside dry ingredients into creamed mixture. Mix well.
• Pour into prepared loaf pan.
• Bake at 350 degrees for 70-75 minutes.
• Cool 25-30 minutes before removing from pan.

BLUEBERRY-ORANGE NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Sift/mix flour, sugar, baking powder, salt and baking soda in large bowl.
• Beat eggs in a small bowl and add to the dry mixture.
• Add melted butter, milk, and orange juice.
• Mix just until you have a smooth batter.
• Gently fold in blueberries and walnuts.
• Pour into two greased & floured loaf pans.
• Bake 1 hour or until a toothpick inserted in the middle come out clean.
• Cool on a rack.
• Wrap and store in the refrigerator.

CRANBERRY-NUT BREAD

Steps:

• Heat oven to 375°F. Generously grease bottom of loaf pan, 9x5x3 inches. Stir Bisquick, granulated sugar, sour cream, oil, milk, orange peel and eggs in medium bowl until moistened. Stir in cranberries and nuts. Pour into pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
• Stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.