Nutty Norman30.09.15

In June, the LaGrange Art Museum (LaGrange, GA) launched a really tremendous exhibit to showcase Norman Rockwell’s correspondence, and photographs captured by photographer Louis Lamone.

Laila and I really appreciated this perspective on Rockwell, and it added considerably to what we had learned through visiting the Rockwell museum in Massachusetts (which is really fantastic, should you be in that area). But we also gained a different and intriguing gustatory perspective into Roswell’s life. You see, contained in his correspondence are instructions for cooking his (selfish fellow!) “favorite nut bread” recipe. And what did Rockwell’s favorite nut bread recipe contain?

Lots of sweet stuff, I assure you: a cup of raisins, one entire (peel to juice, no seeds) orange, a bunch of flour and some vanilla, in addition to the usual cake-bread culprits of flour, salt and leavening agents.

We’ve cooked it twice, although our first baking was most successful. The temperature-time seems high (90 minutes in the oven?) but as the dough is fairly wet (with the orange juice, water and egg), perhaps some of you will need this extra time.

OLYMPUS DIGITAL CAMERARecipe for Orange-Nut bread by Norman Rockwell


1 medium orange
1 cup of raisin or dates
2 tablespoons melted shortening
½ teaspoon vanilla
1 beaten egg
2 cups of flour – sifted
½ teaspoon of salt
1 teaspoon of baking powder
½ teaspoon of baking soda
1 cup of sugar
1 cup of chopped nuts


Pour juice of orange in 8 ounce measuring cup; add boiling water to fill cup. Force orange rind through food chopper with raisins using coarse blade; add diluted orange juice. Stir in shortening, vanilla and egg. Add flour sifted with salt, baking powder, soda and sugar; beat well, add nuts. Place in bread loaf pan (wax papered). 350 F degrees for an 1 ½ hour

(one and one half hour).

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