Orange Peel Bread Recipe - Allrecipes.com
  • READY IN 3+ hrs

Orange Peel Bread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    3 hrs 40 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
May 07, 2009

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.

 
Most Helpful Critical Review
Jun 04, 2010

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.

 

8 Ratings

Feb 04, 2011

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.

 
May 02, 2011

I was looking for an old-fashioned recipe when I came across this. Turned out perfect. I was worried there was not enough butter to make it moist but it was great. Would be nice with an orange drizzle or and fruity cream cheese spread.

 
Jan 18, 2011

Awesome recipe, i absolutely love it i also used lemon in place of orange zest and i am now experimenting using strawberry preserves. very universal i definitely recommend it. Thank you :)

 
Mar 13, 2013

I needed a moist flavorful recipe. Once I added a simple glaze (1/4 c butter, 2/3 c confectioners sugar and 1/3 c orange juice melted & mixed well) to the bread as it came out of the oven, this was wonderful!!!

 
Nov 04, 2012

Made exactly as written. The kitchen smelled wonderful as it was baking and could hardly wait until it was finished. Ate this with some hot orange spice tea for a nice change on a Sunday morning; we all enjoyed it very much. May try a little chocolate glaze next time. Thanks for sharing, Bob.

 
Dec 28, 2013

I made this recipe with homemade, previously prepared candied lemon peel instead of orange zest (lemons gifted by a very nice neighbor.) Baked it in two small loaf pans for 45 minutes, and added loritab123's glaze made with lemon juice. Bread was a beautiful yellow color, and absolutely delicious! Wish I could share a picture, but the bread disappeared too quickly!

 

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Nutrition

  • Calories
  • 489 kcal
  • 24%
  • Carbohydrates
  • 97.2 g
  • 31%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 8.1 g
  • 13%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 553 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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