Orange Nut Bread Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon, softened | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Eggs | 2 | |
| All purpose flour | 2 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 3 teaspoons double-acting baking powder | ||
| Milk | 1 Cup (16 tbs) | |
| Orange peel | 1/2 Cup (16 tbs), grated | |
| Walnuts | 1 Cup (16 tbs), coarsely chopped | |
| Walnut halves | 10 | |
Directions
Day ahead: Preheat oven to 350°F.
In large bowl, with electric mixer at medium speed, beat butter with sugar until creamy.
Beat in eggs, one at a time.
Beat in, alternately, flour sifted with salt and baking powder, and milk, until smooth.
Fold in peel, chopped nuts.
Pour into greased, floured 9" by 5" by 3" loaf pan; top with walnut halves.
Bake 1 hour or until done.
Cool in pan 5 minutes; remove; cool on rack.
In large bowl, with electric mixer at medium speed, beat butter with sugar until creamy.
Beat in eggs, one at a time.
Beat in, alternately, flour sifted with salt and baking powder, and milk, until smooth.
Fold in peel, chopped nuts.
Pour into greased, floured 9" by 5" by 3" loaf pan; top with walnut halves.
Bake 1 hour or until done.
Cool in pan 5 minutes; remove; cool on rack.
Chef
