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Orange Bread Recipe

"This recipe from my grandma is an oldie but a goodie," promises Sue Gronholz from Beaver Dam, Wisconsin. "The peel of an orange (not the juice) provides the sunny flavor in these nut-studded loaves. Slices are especially yummy spread with cream cheese."

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Orange Bread Recipe

Prep: 15 min. Bake: 35 min.

Yield: 15 Servings

15 35 50

Ingredients

1 large navel orange
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
1/2 cup chopped nuts

Directions

Peel orange (save fruit for another use). Place the peel in a small saucepan and cover with water; cook over medium-high heat for 5 minutes. Drain. Cover peel again with water and cook for 3 minutes; drain. Finely chop peel; set aside.
In a bowl, combine flour, sugar, baking powder and salt. Combine egg and milk; stir into dry ingredients just until combined. Fold in nuts and orange peel. Pour batter into three greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack. Yield: 3 mini loaves.

Nutritional Facts 1 serving (1 slice) equals 187 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 172 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Orange Nut Bread in Quick Cooking March/April 1999, p39

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Orange Bread

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(1-1) of 1 reviews

Reviewed on Jan. 02, 2010 by gramma38

This bread was very dry and very heavy. The batter was so stiff that I wasn't sure if I could even spread it into the baking pans. I think it needs more liquid.