Brandied Orange Nut Bread
Elevate your baking game with this indulgent Brandied Orange Nut Bread, a perfect harmony of zesty citrus, rich brandy, and the satisfying crunch of chopped nuts. This easy-to-make quick bread combines aromatic orange zest and fresh orange juice with a splash of brandy for a luxurious depth of flavor, while a buttery, tender crumb ensures every bite melts in your mouth. Packed with walnuts or pecans, this loaf is irresistibly moist and perfect for holiday gatherings, brunches, or an everyday treat. Ready in just under 90 minutes, this recipe is ideal for bakers of all skill levels and can be served plain or with a smear of butter for extra decadence. Don’t miss out—this recipe is your new go-to for capturing the cozy, citrusy warmth of homemade baked goods!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 large Eggs
- 2 tablespoons Orange zest
- 0.5 cups Fresh orange juice
- 2 tablespoons Brandy
- 1 cups Chopped nuts (e.g., walnuts or pecans)
- 0.25 cups Milk
Instructions
Preheat your oven to 350°F (175°C), and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture, one at a time, beating well after each addition.
Stir in the orange zest, orange juice, and brandy until well combined.
Gradually add the dry ingredients to the wet ingredients in two batches, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing.
Fold in the chopped nuts gently to distribute them evenly throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve plain or with a smear of butter. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 27.3 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 151 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
