Carl DeCook
Carl DeCook

Orange Nut Bread

More years ago than we'd like to remember (mid 60s), Kay worked at the legendary Nut Tree Restaurant in Vacaville.
            This is one of the many recipes she got way back when. . . .  Customers loved it (toasted*) and we still do.

1  c            orange peel, finely chopped or ground (I use a processor) - about 2 oranges
3/4 c        sugar
1 T            softened butter
2              eggs
1/2  c       walnuts, chopped
2 1/4  c    sifted flour
3 T           baking powder
1  t           salt
1  c           milk

    Cut peel from oranges in very this strips.  Lay several strips together and finely chop. You will need one full cup.
          I (Carl) use a small processor- - - -
    In a large mixing bowl, slowly add sugar to butter and beat until fluffyBeat in eggs, one at a time.  Then mix in chopped orange rind and nuts. 
Sift flour with baking soda and salt.  Add small amounts to first mixture alternating with milk, beating smooth after each addition.
    Pour into a greased 9x5x3 inch loaf pan and bake at 350 for 55 to 60 minutes or until a tester comes out clean.
        Remove from loaf pan and let cool.
    Slice in 1/2 inch slices.  Serve plain or toasted. With or without butter.

    Keeps well frozen.
                 T = tablespoon    t = teaspoon

    *At the Nut Tree, they'd "toast" the Nut Bread un-buttered 1/2 inch slices in a very hot waffle iron until nicely browned
         with a waffle pattern and serve with fresh fruit and/or butter on the side.