Orange Nut Bread

The orange flavor in this bread makes it bright and sunny. It's also tasty spread with cream cheese. I actually make one loaf, in a standard bread pan, and bake for about 55 minutes.

Orange Nut Bread

Yields 3 mini loaves or one large loaf


  • 1 large navel orange
  • 3 cups (375 g) all-purpose flour
  • 1 cup (200 g) sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 cup (240 mL) milk
  • 1/2 cup (120 mL) chopped nuts


Preheat oven to 350 degrees F (180 degrees C).

Peel orange (eat fruit). Place the peel in a small saucepan and cover with water; cook over medium-high heat for 5 minutes. Drain. Cover peel again with water and cook for 3 minutes; drain. Finely chop peel; set aside.

In a bowl, combine flour, sugar, baking powder and salt. Combine egg and milk; stir into dry ingredients just until combined. Fold in nuts and orange peel.

Pour batter into three greased and floured 5 3/4 in x 3 in x 2 in loaf pans. Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack.

From Taste of Home

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