BAKING TIP
Nut breads are best stored overnight before cutting. The flavours mellow and the loaves are easier to slice.
Prep Time
15 minBake Time
1 hrYield
1 loaf or 12 muffinsRating
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Loading...| 1/2 cup margarine | |
| 1 cup sugar | |
| 2 eggs | |
| 1 tbsp. grated orange zest | |
| 1/2 cup orange juice | |
| 2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 2 tsp. baking powder | |
| 1/2 tsp. salt | |
| 1/2 cup chopped walnuts (optional) |
Muffin or loaf the choice is yours.
| 1. | Preheat oven to 350⁰F (175⁰C). Prepare 9″ x 5″ loaf pan. |
| 2. | Stir together flour, baking powder, salt and nuts |
| 3. | In a large bowl, beat together margarine and 1 cup of sugar. Beat in eggs one at a time. |
| 4. | Stir in rind and 1/2 cup juice. |
| 5. | Pour into the flour mixture and stir until moistened. |
| 6. | Turn into prepared loaf pan. Bake for 1 hour or until done. Remove from oven but not from pan. |
| 7. | Combine 1/2 cup juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool. |
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