orange bread and vintage recipe box

Etta’s Eats: Orange Bread

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!

Orange Bread

Prep Time: 1 hour, 15 minutes

Cook Time: 45 minutes

Total Time: 2 hours

Category: Etta's Eats, recipes

orange bread slices


  • 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


  1. Preheat oven to 200 degrees.
  2. Peel oranged with a potato peeler and cut into strips.
  3. In a shallow dish, cook orange peel at 200 degrees for 30 minutes, stirring every 10 minutes.
  4. Grind orange peel into smaller pieces, about 1/2 pea size. At the end, you will have 1/2 cup orange peel.
  5. 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.
  6. Preheat oven to 350 degrees.
  7. In a mixer, cream remaining sugar and butter. Add milk and combine. Add egg.
  8. Slowly add in flour and salt, mix to combine.
  9. Fold in orange peel. Add to a greased bread pan and let stand for 10 minutes.
  10. 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.
Slice of orange bread served on vintage china.
Slice of orange bread packed with orange peel.

Leave a Reply

Your email address will not be published. Required fields are marked *