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Orange Bread

 Orange Bread
"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."
15 ServingsPrep: 15 min. Bake: 35 min.


  • 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.
Nutritional Facts: 1 serving (1 slice) equals 187 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 172 mg sodium,

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Orange Bread (continued)

Nutritional Facts: 35 g carbohydrate, 1 g fiber, 5 g protein.