Another recipe from my great-grandma Etta’s recipe box. It is citrus season, and this bread uses the orange peel to create a dense, poundcake-like bread that is packed with flavor. Dated 1930, this recipe needed a little working through, but the end result was worth it. This bread is perfect for serving alongside a cup of tea or even with a scoop of ice cream!
- 1 cup orange peel, thinly sliced (about 4 medium oranges)
- 1 cup sugar, divided
- 1 cup water
- 2 cups flour
- 2 tsp salt
- 1 egg
- 1 cup milk
- 2 T butter
- Preheat oven to 200 degrees.
- Peel oranged with a potato peeler and cut into strips.
- In a shallow dish, cook orange peel at 200 degrees for 30 minutes, stirring every 10 minutes.
- Grind orange peel into smaller pieces, about 1/2 pea size. At the end, you will have 1/2 cup orange peel.
- In a saucepan, add orange peel, 1/2 cup sugar, and 1 cup water. Cook on medium, stirring as needed, making sure it doesn’t burn. As it starts to boil, turn down heat to a simmer. Cook until nearly dry, about 30 minutes. Remove from heat and cool.
- Preheat oven to 350 degrees.
- In a mixer, cream remaining sugar and butter. Add milk and combine. Add egg.
- Slowly add in flour and salt, mix to combine.
- Fold in orange peel. Add to a greased bread pan and let stand for 10 minutes.
- Bake at 350 degrees for 45-50 minutes, until set.
Using a potato peeler is the easiest way to peel the orange. You want orange peel but no pith (white stuff).
I used a Cuisinart Mini-Prep to grind the orange peel.