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Orange Nut Bread With Orange Cream Spread

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“I really love the orange cream spread with this recipe..even use it on other breads..the fresh orange makes a huge difference..keep refrigerated..I use the orange juice with pulp for this recipe..prep time includes chilling time for bread and spread”
READY IN:
3hrs 40mins
YIELD:
3 lloaves
UNITS:
US

Ingredients Nutrition

Directions

  1. I wash the navel orange and set aside to dry.
  2. remove both ends.
  3. toast the pecans on a flat sheet in oven for 5 minutes in 350* oven.
  4. grease 3 6x3 1/2" loaf pans.set aside.
  5. in a medium mixing bowl, sift flour, salt, baking powder and baking soda -- set aside.
  6. In a large mixing bowl, cream sugar,and butter,.beat in eggs, one at a time.stir in the orange juice with pulp and water, alternately with flour mixture.combine well.
  7. add the extracts and pecans and pour into prepared loaf pans --
  8. bake in a 350* oven to 40-45 minutes.
  9. remove from pans after 5 minutes and wrap.
  10. chill well before serving.
  11. makes 3 small loaves.
  12. to prepare the ORANGE CREAM CHEESE SPREAD:
  13. in a food processor with steel blade in place, combine the cream cheese, powdered sugar and orange.
  14. process to a thick spread --
  15. refrigerate for at least several hours to blend the flavors.
  16. spread lightly on sliced orange nut bread.

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