"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."
- 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.
Originally published as Orange Nut Bread in Quick Cooking March/April 1999, p39
Reviews for Orange Bread
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