Orange Bread Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:15 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 15 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Orange Nut Bread in Quick Cooking March/April 1999, p39

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.

Reviews for Orange Bread

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 24, 2014

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

MY REVIEW
Reviewed Jan. 2, 2010

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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT