Orange Nut
Bread
More years ago than we'd like to
remember (mid 60s), Kay worked at the legendary Nut Tree Restaurant in
Vacaville.
This
is
one
of the many recipes she got way back when. . . .
Customers loved it (toasted*) and we still do.
1 c
orange peel, finely chopped or
ground (I use a processor) - about 2 oranges
3/4 c
sugar
1 T
softened butter
2
eggs
1/2 c
walnuts, chopped
2 1/4
c sifted flour
3 T
baking powder
1 t
salt
1 c milk
Cut peel
from oranges in very this strips. Lay several strips together and
finely chop. You will need one full cup.
I
(Carl)
use
a small processor- - - -
In a large mixing bowl, slowly add sugar to butter and beat
until fluffy. Beat
in
eggs,
one
at a time. Then
mix in chopped orange rind and
nuts.
Sift flour with baking soda and salt.
Add small amounts to first mixture alternating with milk,
beating smooth after each addition.
Pour into a greased 9x5x3 inch loaf pan and bake at
350 for 55 to 60 minuts or until a tester comes out clean.
Remove from loaf pan and let cool.
Slice in 1/2 inch slices. Serve plain or
toasted. With or without butter.
Keeps well frozen.
T
=
tablespoon
t = teaspoon
*At the Nut Tree, they'd "toast" the Nut Bread
un-buttered 1/2 inch slices in a very hot waffle iorn until nicely
browned
with a waffle pattern
and serve with fresh fruit and/or butter
on the side.