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Orange Bread

This recipe for orange bread, originally called "Grandma-Ag's orange bread" by the recipe contributor, makes a quickbread flavored with orange peel. From the original contributor: "This bread is a fond memory of my childhood, visiting Agnes Frances Primm, my Grandma-Ag. As a young adult, I tried to duplicate the recipe, and unable, I went back and begged her for the secrets of it. When I asked her how long it had taken to develop the tricky recipe, she flattened my ego by telling me she'd gotten it out of a magazine years before! I like to make it for Christmas."

Time
3 hours
Servings
Varies

Ingredients

Component 1

  • Orange peel
  • White sugar
  • Beaten egg
  • White sugar
  • Melted butter or margarine
  • Baking powder
  • White all-purpose flour
  • Milk
  • Salt
  • Total
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Method

  1. Cover grated orange peel with water and boil for 5 minutes.
  2. Drain and rinse, discarding water.
  3. Barely cover with cold water (about ¼ cup).
  4. Add ½ cup sugar and cook until peel is tender and water is cooked away; cool.
  5. Preheat the oven to 350°F (~175°C).
  6. Mix thoroughly egg, 1 cup sugar, melted butter, baking powder, all-purpose flour, milk, and salt.
  7. Add cooled peel to this mixture and mix well.
  8. Pour into greased and floured 9 x 5 x 3 inch (23 x 13 x 8 cm) pan.
  9. Bake in the preheated oven for about 55–65 minutes or until a toothpick comes out dry when inserted in the loaf.

Notes

  • Good warm and plain, or toasted and buttered.

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