Apple Orange Nut Loaf

Preparation info

  • 2

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 large oranges
  • 1 cup seedless raisins
  • 2 cups applesauce
  • 4 cups sifted all-purpose flour
  • 4 teaspoons baking powder
  • 4 teaspoons baking soda
  • 2 cups sugar
  • teaspoons salt
  • 2 cups chopped walnuts or pecans
  • 2 eggs, lightly beaten
  • 6 tablespoons melted butter


    1. Preheat oven to moderate (350°F.).

    2. Squeeze the oranges. Put the rind of the oranges and the raisins through the medium blade of a food chopper. Add the orange juice and ground orange rind and raisins to the applesauce.

    3. Sift together the flour, baking powder, baking soda, sugar and salt. Add the applesauce mixture and the nuts. Mix thoroughly and add the eggs and melted butter.

    4. Grease two loaf pans (9 × 5 × 3 inches) and pour in the batter. Bake for one hour and fifteen minutes. Remove the cakes from the pans and cool on a wire rack. Let stand overnight before cutting.