YIELD: 1 loaf or 12 muffins
PREP TIME: 15 minutes
BAKE TIME: 1 hour

Ingredients

1/2 cup margarine

1 cup sugar

2 eggs

1 tbsp. grated orange zest

1/2 cup orange juice

2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR

2 tsp. baking powder

1/2 tsp. salt

1/2 cup chopped walnuts (optional)

Glaze

1/2 cup orange juice

1/4 cup sugar

Directions

Printer Friendly!

Preheat oven to 350⁰F (175⁰C).  Prepare 9″ x 5″ loaf pan.

Stir together flour, baking powder, salt and nuts.

In a large bowl, beat together margarine and 1 cup of sugar. Beat in eggs one at a time.

Stir in rind and 1/2 cup juice.

Pour into the flour mixture and stir until moistened.

Turn into prepared loaf pan. Bake for 1 hour or until done. Remove from oven but not from pan.

Combine 1/2 cup juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.

BAKING TIP: Nut breads are best stored overnight before cutting. The flavours mellow and the loaves are easier to slice.

Related Recipes