Orange Nut Bread
Orange Nut Bread recipe
Yield
12 servingsPrep
10 minCook
40 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
almonds
chopped |
*
|
| ¼ | cup |
raisins, seedless
chopped |
|
| 2 | tablespoons |
orange zest
grated |
|
| 1 |
eggs
beaten |
*
|
|
| ½ | cup |
orange juice
|
|
| 2 | teaspoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
almonds
chopped |
*
|
| 59 | ml |
raisins, seedless
chopped |
|
| 3E+1 | ml |
orange zest
grated |
|
| 1 | each |
eggs
beaten |
*
|
| 118 | ml |
orange juice
|
|
| 1E+1 | ml |
vegetable oil
|
|
Directions
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 fruit/nuts well distributed.
Turn into a greased 8x4 (or 9x5) loaf pan.
Bake at 350℉ (180℃) F 40 minutes or until cake tester comes out clean.
(Check larger pan sooner).
Let cool in pan 10 minutes; turn out and cool completely on rack.
Wrap in waxed paper and store overnight before slicing.
