This decadent candied orange rind bread is a stunning centerpiece for holiday gatherings or cozy weekend breakfasts. The recipe transforms simple orange peels into jewel-like, sugar-coated treasures that add bursts of bright citrus flavor to every bite. The batter itself is rich and tender, similar to a pound cake, balancing the sweetness of the candied rind with the warmth of butter and vanilla notes from the milk. It features a beautiful golden crust and a dense, moist crumb that holds up well to slicing. Perfect for gifting in festive wrapping or enjoying with a morning cup of coffee. The overnight resting time allows the flavors to meld, resulting in a sophisticated treat that feels both homemade and elegant.
Candied Orange Rind Bread
Description
This decadent candied orange rind bread is a stunning centerpiece for holiday gatherings or cozy weekend breakfasts. The recipe transforms simple orange peels into jewel-like, sugar-coated treasures that add bursts of bright citrus flavor to every bite. The batter itself is rich and tender, similar to a pound cake, balancing the sweetness of the candied rind with the warmth of butter and vanilla notes from the milk. It features a beautiful golden crust and a dense, moist crumb that holds up well to slicing. Perfect for gifting in festive wrapping or enjoying with a morning cup of coffee. The overnight resting time allows the flavors to meld, resulting in a sophisticated treat that feels both homemade and elegant.Ingredients
Directions
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Thinly peel the oranges using a vegetable peeler, removing the colored zest and just a small amount of white pith.
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Cut the orange rind into thin, uniform slivers.
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Reserve the fruit flesh for another use or eat fresh.
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Combine the orange rind slivers and 1 cup of water in a 2-quart saucepan.
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Bring the water to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rind is tender.
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Add 1 cup of sugar to the pan and continue cooking uncovered, stirring occasionally, until the liquid becomes syrupy and coats the rind, about 15 minutes.
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Remove from heat and allow the candied rind mixture to cool to room temperature.
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Meanwhile, sift together the flour, baking powder, and salt in a large bowl and set aside.
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In a separate bowl, cream the butter and 1/2 cup of sugar together using an electric mixer on medium speed until light and fluffy.
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Beat in the eggs one at a time, blending well after each addition.
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Fold the cooled candied orange rind mixture into the creamed butter mixture.
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Alternately add the dry ingredients and the milk to the wet mixture, beating well after each addition until just combined.
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Preheat your oven to 350F (175C).
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Pour the batter evenly into two greased 9x5x3-inch loaf pans.
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Bake for 50 minutes, or until a wooden pick inserted into the center comes out clean.
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Let the loaves cool in the pans for 10 minutes before removing them to wire racks to cool completely.
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Wrap the cooled loaves tightly in aluminum foil and let them stand overnight before slicing for best texture.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1156.8kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 1055.4mg44%
- Total Carbohydrate 256.4g86%
- Dietary Fiber 8.9g36%
- Sugars 69.7g
- Protein 24.9g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
