Orange Bread Recipe
- 1 large navel orange
- 3 cups King Arthur Unbleached 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(2)
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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.