- 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
- 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.
Reviews for Orange Bread
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"I thought that the recipe was great. When I bake, I do make adjustments. I did add about 1/4 cup more liquid because it was too stiff and didn't look like it would bake the way that I like my sweet breads. I also could not waste the orange so, I used that instead of the milk, then I added half and half for the remaining liquid that was needed because my batter was too stiff (1/4 cup)When using others recipes, you have to consider your location. High altitudes have to be considered along with every egg is not the same size. Use common sense when you bake and most of all. Have fun. Great recipe."
"I'd made adjustments on this recipe and i admit that even the adjustments I'd made didn't work out well with this recipe! When I prepared it and then cut it after baking it, I found the bread moister, but still dense! I just may have to work on improving my preparation of this recipe! I did bake it 40 minutes and I noticed that the bread, while it was light brown, was somewhat pale! I'd glazed the bread and I found that when I did so, that this particular bread didn't work so well in being glazed! Normally, I admit that a majority of recipes I've used from Taste of Home & it's companion magazines have worked for me, but I've noticed that once in a while, I've tested a recipe and it wasn't what I'd expected! So I either will have to readjust my method of using this recipe or else leave it alone for the time being! I had used two 8-1/2x4-1/2" loaf pans, greased and floured. delowenstein"
"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."