I have now made, on different days, seven loaves of a very delicious
desert bread, but it's after baking and cooled character does not allow
other than a breaking up slicing...much like a cake may. From the
following ingredients, what could be changed so that the after-bake
consistency holds together best?

Makes two loaves:
1-1/2 cups granulated sugar
1 cup softened butter
4 large eggs
1 cup sour cream
1/2 cup orange juice
2 Tbsp. micro-grated orange peel
3-1/2 cups all purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
2 cups chopped walnuts

Toasted/heated 3/4" slices are spread with a bit of the mixture of 1/2
cup butter, 1 Tbsp. powdered sugar, 3 Tbsp. orange marmalade. All
tastes wonderful, though I do decrease the orange peel to one fat Tbsp.,
but it's the slicing that is my problem. And ideas?

Picky ~JA~