I’m always on the lookout for quick and easy holiday bread recipes, so was thrilled to find a hundred-year-old recipe for Orange Nut Bread. Graham flour, candied orange peel, and pecans give this bread a nutty, yet distinctly sunny, orange flavor.
I definitely plan to make this recipe again. It’s tasty, and the candied orange peel makes it just enough different from most nut bread recipes that it is sure to be a hit this holiday season.
Here’s the original recipe:
I was surprised that the recipe called for no shortening, and for less sugar than many modern nut bread recipes – but it all worked. This bread has a nice texture; and, while a little drier than some quick breads, is very tasty.
When I made this recipe I used less salt than called for in the original recipe. Two teaspoons of salt seemed a tad excessive.
Here’s the recipe updated for modern cooks:
Orange Nut Bread
2 cups all-purpose flour
2 cups graham flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup candied orange peel
1/2 cup pecans, chopped
2 cups milk
Preheat oven to 350° F. Grease and flour two loaf pans.
In a mixing bowl stir together all-purpose flour, graham flour, sugar, baking powder, and salt.
In a separate small bowl, combine the candied orange peel and pecans. Stir in 1 tablespoon of the dry ingredients that had been previously combined to coat the orange peel and pecan pieces. Set aside.
Add egg and milk to the dry ingredients in the mixing bowl; beat until mixed. Stir in the orange peel and pecan mixture. Bake 35-45 minutes or until a wooden pick inserted into center comes out clean.