Back around Easter, I had flipped through a recipe magazine and took pictures of a whole bunch of recipes that I thought were interesting. Over the course of the next few weeks or so, I made the majority of the recipes. There were, however, a few that I didn’t make as they were more sides/appetizers than meals. And, since we don’t typically make appetizers for a random meal with just the family, these recipes sat around.
But, with the party the last weekend for a birthday, it was a good time to break this one out. Overall, it was a good recipe. The bread was a hit but the cream cheese spread was just kind of blah. It wasn’t bad, but it was very cream cheesy in taste rather than orange or anything else. It paired well with the bread but it just wasn’t a “wow” part of the dish.
Making the bread itself was kind of like making banana bread. It came out the same texture, etc. I did choose to make it in two pans (slightly larger than the ones it called for) instead of three pans. After doing so I thought I could have just made one large pan of it and make it much more like a loaf of bread instead of the smaller ones. Cooking times would probably have needed to be adjusted but that’s workable.
The only change made was that I used chopped pecans instead of walnuts. I had a partial bag of the pecans and decided to use those up rather than buy a bag of walnuts and have two partial bags to use up. And, while a toothpick did come clean when I tested it, the next day when I cut the bread up it seemed a little under done. At least that is the way it felt with the knife going through it. It wasn’t under done but a few more minutes after you think it is done probably wouldn’t hurt anything.
And, shame on me, I’m not sure the name of the magazine this recipe came from. It seems I never saved that part of it and even the previous posts didn’t list it. Just know that this isn’t my own creation.
1/3 cup butter, softened
2/3 cup sugar
1/2 TSP orange extract
1/2 TSP vanilla extract
2 cups all purpose flour
1 TSP baking powder
1/2 TSP salt
1/4 TSP baking soda
1 cup orange juice
1 cup chopped walnuts
8 oz cream cheese, softened
2 TBSP orange juice
1 TBSP powdered sugar
1 TSP orange peel (1/2 TSP dried)
In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts.
In a separate bowl, mix dry ingredients. Add to the butter mixture, alternating with the orange juice. Fold in nuts.
Transfer to three 5 3/4″ x 3″ x 2″ greased loaf pans. Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean from the center. Cool in the pans for 10 minutes, them remove from the pans.
In a small bowl, beat the ingredients for the spread together until well mixed. Chill until ready to serve with the bread.