Well, it’s hurricane season and Hurricane Bertha is churning out in the Atlantic. I hope it doesn’t affect anyone on the east coast ~ especially me! Time to get my hurricane kit together.
I really like citrus in anything ~ orange is probably my favorite flavor. This bread is delicious and would be great for breakfast or teatime. I never add the nuts because DH doesn’t like them in baked goods but I think they would be a wonderful addition. I bake it in 8×5 pans instead of the smaller pans and check it after 50 minutes but it usually takes about one hour to bake.
Orange Nut Bread with Orange Marmalade Butter
1 1/2 cups sugar
1 cup butter, softened
1 cup sour cream
1/2 cup orange juice
2 tablespoons freshly grated orange peel
3 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup chopped walnuts
Orange Marmalade Butter:
1/2 cup butter, softened
1 tablespoon powdered sugar
3 tablespoons orange marmalade
Heat oven to 350°. Grease bottom only of 5 mini (5 1/2×3-inch) loaf pans or other sized pans. Set aside.
Combine sugar and 1 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add sour cream, orange juice and orange peel; continue beating until well mixed. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Gently stir in nuts by hand.
Divide batter evenly among prepared pans. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans. Cool completely.
Meanwhile, for butter, combine 1/2 cup butter, powdered sugar and marmalade in small bowl. Beat at medium speed, scraping bowl often, until creamy. Cover; refrigerate until serving time.