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This Orange Nut Bread recipe is a no yeast quick bread based on a recipe in a vintage cookbook from the early 1960s. It has a delicate citrus flavor, delicious crunch from walnuts and is lightly sweetened with an orange glaze. I hope you’ll enjoy baking it while social distancing at home, as I have.
Baking has been my main form of stress relief during the coronavirus pandemic. I also shared a no yeast Peanut Butter Bread recipe from 1927 that I made with almond flour. It’s another easy, no yeast bread recipe to bake when you need some time away from the news or just want a quick and tasty treat. You don’t even need eggs to make it if you use all-purpose flour.
While we’re facing a yeast shortage and more time indoors, this Orange Nut Bread is a light and sweet loaf to enjoy for breakfast, tea time or as a snack. It’s good at room temperature or warmed up a bit.
The vintage cookbook: Better Homes and Gardens New Cook Book
Better Homes and Gardens New Cook Book was first published in 1930 and there have been 17 editions since. I acquired a 1962 edition at an estate sale and have had so much fun flipping through it. It’s quite worn so you know it’s been put to good use! It’s in a ringed binder format and is filled with simple recipes and cooking tips that are still useful today.
Some of the recipes are so hilariously 1950s—broiled Grapefruit Supreme with cinnamon-sugar and chicken liver, anyone? Of course, there are also many tried-and-true recipes for desserts, casseroles, vegetable dishes and quick breads that I’d actually eat.
How to make Orange Nut Bread, a vintage recipe
Orange Nut Bread is so easy to make! Start by sifting together flour, baking soda, sugar, baking powder and a little salt. Next, stir in some orange zest and chopped walnuts. Coating the nuts in flour will prevent them from falling to the bottom of the pan and keep them more evenly dispersed throughout the loaf.
Now for the wet ingredients. Stir together an egg with orange juice and a little oil. You can use fresh juice from the orange you zest (always zest before cutting and juicing) or use store-bought juice. I also added vanilla extract to the recipe to give it a bit more depth of flavor.
Add the wet ingredients to the dry, give it a stir (just until moistened, don’t over-mix), pour into a greased loaf pan and bake for about 45 minutes.
Let the bread cool for a few minutes in the pan, then run a knife around the edges to loosen and flip out; allow it to finish cooling on a wire rack set over a baking sheet (to catch the glaze if you make it).
If you like your quick bread on the sweeter side, you can drizzle on the optional orange glaze after the bread has baked and cooled. The original recipe from the book did not call for a glaze topping, but I think the glaze makes the bread taste even better. It reminds me of candied oranges.
Orange Nut Bread ingredients
This Orange Nut Bread has 11 ingredients, without the optional glaze. Beyond the basic baking supplies, you’ll need oranges, orange juice (fresh or store-bought) and walnuts. Here’s what you’ll need:
- Flour
- Sugar
- Baking powder
- Salt
- Baking soda
- Walnuts — You can swap the walnuts for chopped pecans if you prefer, or other ingredients like golden raisins. I love the flavors of chocolate and orange together so I think chocolate chips would be good, too!
- Orange(s) — The bread recipe has 1 Tbsp orange zest and if you make the optional orange glaze, you’ll need another 2 to 3 teaspoons. You can get this from about 2 medium oranges.
- Egg — Just one egg in this quick bread recipe!
- Orange juice — You will need 3/4 cup orange juice, which you can get from fresh oranges or store-bought juice. I used the juice from two oranges I had but it wasn’t enough. So, in true social distancing fashion, I quickly made a pitcher of 100% orange-pineapple juice from a can I had stashed in the freezer. Use what you have!
- Vanilla extract — The original recipe did not call for vanilla. I added it for more flavor, but feel free to leave it out.
- Canola oil — You can swap this for any oil you prefer, like vegetable or olive oil. You only need 2 Tbsp so it won’t impact the flavor of the bread much.
- Powdered sugar — You’ll only need powdered sugar if you make the optional orange glaze to drizzle on the bread after it’s baked.
Tools you need
Truthfully, you could get by with a loaf pan, a mixing bowl and a spoon, but these tools will help make it easier:
- Loaf pan — The original recipe called for an 8 1/2 x 4 1/2-inch loaf pan, but my loaf pan is a 9 x 5-inch. This shortened the baking time by quite a lot. You can also try this recipe in a square 8-inch or 9-inch cake pan, but you’ll have to check for doneness as I’ve not tested it in this kind of pan.
- Sifter — If you don’t have a sifter, you can sift the flour in a stainless steel strainer set over a large bowl.
- Spatula — I like the shape of this KitchenAid mixer spatula because it fits into the bottom of measuring cups to get every last bit out!
- Citrus zester — I use a box grater to zest the oranges. You don’t need a fancy zester but you may find it easier to use.
- Wire rack — Cool the bread on a wire rack set over a baking sheet.
- Hand mixer (optional) — If you make the orange glaze for the bread, use a hand mixer to beat the powdered sugar, orange juice and zest together.
How to store Orange Nut Bread
This Orange Nut Bread tastes even better the day after it bakes. As the New Cook Book explains, “The flavors mellow and the loaf slices easier.”
I’ve found that the best method for storing quick breads is in a resealable bag with a layer of paper towels under the bread and a layer on top of the bread. The towels help prevent the bread from becoming greasy and sticky. Sealed tightly, the bread will stay good for 3 to 4 days.
Orange Nut Bread
Ingredients
- 2¼ cups all-purpose flour sifted
- ¾ cup sugar
- 2¼ tsp baking powder
- ¾ tsp salt
- ¼ tsp baking soda
- ¾ cup walnuts chopped
- 1 Tbsp orange zest
- 1 egg beaten
- ¾ cup orange juice
- 1 tsp vanilla extract
- 2 Tbsp oil
Orange glaze (optional)
- 1 cup powdered sugar sifted
- 1 Tbsp orange zest
- 2 to 3 Tbsp orange juice
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan.
- In a large bowl, sift together the flour, sugar, baking powder, salt and baking soda. Stir in nuts and orange zest.
- In a medium bowl, combine the egg, orange juice, vanilla extract and oil. Add to the dry ingredients and stir just until moistened.
- Pour mixture into prepared pan. Bake for 40-50 minutes or until golden and a toothpick inserted in center comes out clean.
- Allow bread to cool in the pan for 10 minutes. Remove bread from pan and set on a wire rack over a baking sheet to finish cooling. Drizzle with glaze, if using (directions follow).
Orange glaze
- Beat ingredients together until combined. If you prefer a thicker, sweeter glaze, add more sifted powdered sugar, a tablespoon at a time, until you reach desired consistency.
Notes
- The size and shape of your loaf/cake pan may alter the bake time. If your bread is browning too much before it’s done baking, cover the pan with foil and continue baking until a toothpick inserted in center comes out clean.
- For more texture, top the batter with additional chopped nuts before baking.
- Try other filling options like golden raisins or chocolate chips.
Adapted from ‘Better Homes and Gardens New Cook Book’.
Did you try this recipe? I’d love for you to share a photo of it on Instagram and tag me @thedapperdahlia!
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Love baking recipes with oranges? Try this Orange Streusel Coffee Cake recipe from a 1950s cookbook!
