Orange Nut Bread with Orange Cream Cheese Spread


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


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


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 6x3-½-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.



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


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.

Cooking & Recipes


3 small loaves

Preparation Method

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