Southern Orange Nut Bread

Southern Orange Nut Bread

2 navel oranges 1 cup sugar 1/2 cup butter 2 eggs 3 t. baking powder 1/2 t. salt 3 1/2 cups flour 1 cup broken pecans 1 cup milk

Wash oranges thoroughly. Remove the pulp, leaving 4 half shells. Grind through coarse blade of food chopped or grind coarsely in food processor. Cream butter and sugar together. Add eggs and blend well. Stir together the dry ingredients, add orange rind and nuts. Blend dry mixture into the creamed mixture and then add the milk, stirring well. Pour into 2 greased loaf pans and bake at 350 for 1 hour. Test after 50 minutes. The brad is done with a toothpick or metal tester comes out clean at center. The bread keeps well when wrapped in foil and refrigerated. It freezes well. Source: Mrs. C Singleton, Adobe Tour Recipes, The Monterey History and Art Association 1963

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