Orange Nut Bread with Orange Cream Cheese Spread Recipe

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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

Yield: 3 small loaves

Bread

• 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 6x3-1/2-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

• 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.