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Orange Nut Bread with Orange Cream Cheese Spread

by

Yield: 3 small loaves

These teatime treats are a standard offering at the Governor’s Inn in Ludlow, Vermont. Deedy Marble, Ludlow, Vermont—Great New England Food Festival, Boston, Massachusetts

Bread

Ingredients:

  • 2 cups sifted flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2/3 cup granulated sugar
  • 1/3 cup unsalted butter, softened
  • 2 eggs
  • 1 cup freshly squeezed orange juice, with pulp
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1 cup walnuts, chopped

Instructions:

Preheat the oven to 350°F. Sift together the flour, salt, baking powder, and baking soda. In a separate bowl, cream the granulated sugar and butter, then beat in the eggs one at a time. Add the orange juice alternately with the flour mixture. Add the vanilla, orange extract, and walnuts; stir well. Pour into 3 well-greased 6x3-1/2-inch pans. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the pans and cool on wire racks. Wrap in plastic wrap and chill well before slicing.

Spread

Ingredients:

  • 3 packages (8 ounces each) cream cheese
  • 1 thin-skinned navel orange, cut into chunks
  • 3 to 4 tablespoons confectioners’ sugar

Instructions:

Meanwhile, using a food processor equipped with a steel blade, combine the cream cheese, orange chunks, and confectioners’ sugar. Refrigerate for a few hours to blend the flavors. Slice the bread thinly and make little sandwiches using the orange spread.
Updated Friday, February 27th, 2009
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