Orange Nut Bread Recipe
This orange nut bread is a classic quick bread flavored with fresh orange peel and juice. With nuts and raisins (or dates), it bakes into a bright, old-fashioned loaf that’s perfect for breakfast, snacks, or sharing.
For the best orange flavor, remove most of the white membrane from the peel so the loaf stays sweet, not bitter.
Orange Nut Bread
Ingredients
- 1 medium orange (juice + peel)
- 1 cup raisins or chopped dates
- 2 tablespoons melted shortening
- 1 teaspoon vanilla
- 1 egg, well beaten
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup sugar
- 1/2 cup chopped nuts
Instructions
- Preheat oven to 350°F. Line a 5×9-inch loaf pan with waxed paper (or parchment) and grease it.
- Squeeze orange juice into an 8-oz measuring cup; add boiling water to fill the cup.
- Remove most of the white membrane from the orange peel. Chop peel with raisins (or dates) using a coarse chop, then add the diluted orange liquid.
- Stir in melted shortening, vanilla, and beaten egg.
- Add flour sifted with salt, baking powder, baking soda, and sugar; mix well.
- Stir in nuts.
- Bake about 1 hour, until a tester comes out clean (or with a few moist crumbs). Cool before slicing.
Total Cook Time: about 1 hour
Equipment: 5×9-inch loaf pan
Servings: about 8–10+ servings
Orange Nut Bread FAQ
Why use both orange peel and orange juice?
The peel adds concentrated orange aroma, while the juice adds bright citrus flavor and moisture to the loaf.
Can I use raisins or dates?
Yes. This recipe works well with either raisins or chopped dates—use whichever you prefer.
What nuts work best in orange nut bread?
Walnuts and pecans are classic choices, but any chopped nuts you like will work.
How do I know when the bread is done?
The loaf is done when a toothpick inserted near the center comes out clean (or with just a few moist crumbs).
How should I store orange nut bread?
Wrap tightly or store in an airtight container. Keep at room temperature for 2–3 days, refrigerate for longer freshness, or freeze for up to 3 months.