Cookbook:Orange Bread

| United States | Holiday Recipes | Bread | Desserts

This recipe for orange bread, originally called "Grandma-Ag's orange bread" by the recipe contributor, makes a quickbread flavored with orange peel. From the original contributor:"'This bread is a fond memory of my childhood, visiting Agnes Frances Primm, my Grandma-Ag. As a young adult, I tried to duplicate the recipe, and unable, I went back and begged her for the secrets of it. When I asked her how long it had taken to develop the tricky recipe, she flattened my ego by telling me she'd gotten it out of a magazine years before! I like to make it for Christmas.'"

Procedure

 * 1) Cover grated orange peel with water and boil for 5 minutes.
 * 2) Drain and rinse, discarding water.
 * 3) Barely cover with cold water (about ¼ cup).
 * 4) Add ½ cup sugar and cook until peel is tender and water is cooked away; cool.
 * 5) Preheat the oven to 350°F (~175°C).
 * 6) Mix thoroughly egg, 1 cup sugar, melted butter, baking powder, all-purpose flour, milk, and salt.
 * 7) Add cooled peel to this mixture and mix well.
 * 8) Pour into greased and floured 9 x 5 x 3 inch (23 x 13 x 8 cm) pan.
 * 9) Bake in the preheated oven for about 55–65 minutes or until a toothpick comes out dry when inserted in the loaf.

Notes, tips, and variations

 * Good warm and plain, or toasted and buttered.