orange-peel-bread

Orange Peel Bread

8 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    3 h 40 m
Bob
Recipe by  Bob

“Grandma-Ag's Orange Bread - 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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x5 inch loaf

ADVERTISEMENT

Directions

  1. Place the orange zest into a saucepan and add water to cover; bring to a boil and cook 5 minutes. Strain the zest through a mesh strainer and return to the saucepan along with 1/2 cup white sugar and 1/4 cup of water. Return to a boil, then reduce heat to medium-low; cook, stirring constantly, until the water has evaporated. Allow to cool until lukewarm.
  2. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
  3. Whisk the flour, baking powder, and salt together in a bowl; set aside. Whisk the egg and 1 cup of sugar in a bowl. Stir in the butter, milk, and cooled orange zest until blended; stir in the flour mixture until just moistened then pour into the prepared loaf pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Share It

Reviews (8)

Rate This Recipe
Valentine de Villefort
16

Valentine de Villefort

I wanted to try this recipe because it looked so interesting. It turned out delicious! A whole cup of orange zest is an extremely large amount, and I only had three oranges so I could only get about 2/3 of a cup. It did take a lot longer to cook on the stove than the recipe says. I think it was about 30 minutes altogether, not counting assembling the cake ingredients. The cake did turn out a bit crumbly, but it is so delicious warm out of the oven! I recommend it with a light powdered sugar vanilla glaze.

Dean
7

Dean

Great bread recipe! Mild orange flavor, fantastic aroma, great consistency! My only change was adding an extra tablespoon of butter. I will make this again.

Jmilli
6

Jmilli

I was curious to use whole 1 cup of orange zest. this one was fairly easy to make but i'm not sure if the flavor is that great. It's not bad but not as moist/tasty as i wanted it to be.

More Reviews

Similar Recipes

Chocolate Chip Orange Zucchini Bread
(325)

Chocolate Chip Orange Zucchini Bread

Cranberry Orange Bread
(70)

Cranberry Orange Bread

Cranberry Orange Bread
(54)

Cranberry Orange Bread

Orange Peel Cookies
(10)

Orange Peel Cookies

Orange Nut Bread
(9)

Orange Nut Bread

Apricot Orange Bread
(11)

Apricot Orange Bread

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 489 cal
  • 24%
  • Fat
  • 8.1 g
  • 13%
  • Carbs
  • 97.2 g
  • 31%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chocolate Chip Orange Zucchini Bread

>

next recipe:

Orange Nut Bread