Orange Walnut Bread
Experience the perfect balance of zesty citrus and nutty richness with this delightful Orange Walnut Bread. Bursting with fresh orange flavor from freshly squeezed orange juice and fragrant zest, this quick bread is complemented by buttery chopped walnuts for a satisfying crunch in every bite. The moist and tender loaf is made even more indulgent with a hint of creamy buttermilk and a touch of vanilla, ensuring a light yet flavorful texture. Ready in just over an hour, this easy-to-make recipe is perfect for breakfast, brunch, or an afternoon treat. Serve it warm with a pat of butter, or enjoy it on its own—either way, it’s a citrus-infused slice of heaven that's sure to brighten your day! Optimize your baking game with this irresistible, crowd-pleasing recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon orange zest
- 0.75 cup orange juice (freshly squeezed)
- 0.25 cup unsalted butter (melted)
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
- 0.75 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the orange zest to the dry ingredients and mix well to distribute the zest evenly.
In a separate medium bowl, combine the orange juice, melted butter, eggs, vanilla extract, and buttermilk. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
Fold the chopped walnuts into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared loaf pan and spread it out evenly with the spatula.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 2985 mg | 130% | |
| Total Carbohydrate | 429.2 g | 156% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 225.3 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 330 mg | 25% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1334 mg | 28% | |
*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.
