This Candied Orange Rind Bread is a delightful twist on traditional quick breads, offering a sophisticated balance of sweet and tart flavors. By candying the orange rinds yourself, you unlock a depth of citrus aroma that store-bought zest simply cannot match. The result is a tender, moist crumb loaded with chewy, sugary orange strips that provide bursts of bright flavor in every bite. It pairs beautifully with morning coffee or afternoon tea, making it perfect for holiday gatherings, brunches, or as a thoughtful homemade gift. The recipe requires a bit of patience to candy the peels, but the rich, comforting result is well worth the effort.
Candied Orange Rind Bread
Description
This Candied Orange Rind Bread is a delightful twist on traditional quick breads, offering a sophisticated balance of sweet and tart flavors. By candying the orange rinds yourself, you unlock a depth of citrus aroma that store-bought zest simply cannot match. The result is a tender, moist crumb loaded with chewy, sugary orange strips that provide bursts of bright flavor in every bite. It pairs beautifully with morning coffee or afternoon tea, making it perfect for holiday gatherings, brunches, or as a thoughtful homemade gift. The recipe requires a bit of patience to candy the peels, but the rich, comforting result is well worth the effort.Ingredients
Directions
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Thinly peel the oranges using a vegetable peeler, removing only the colored zest and avoiding the bitter white pith.
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Cut the orange rinds into thin, uniform slivers.
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Reserve the orange fruit for another use or eat them 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 mixture to a boil, then reduce heat, cover, and simmer for 15 minutes until the rind is tender.
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Add 1 cup of sugar to the saucepan and continue cooking uncovered until the liquid thickens into a syrup and coats the rinds, about 15 minutes.
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Remove from heat and allow the candied rinds to cool to room temperature.
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Meanwhile, sift the flour, baking powder, and salt together in a large bowl and set aside.
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In a separate bowl, cream the softened butter and 1/2 cup of sugar together using an electric mixer on medium speed until light and fluffy.
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Add the eggs one at a time, blending well after each addition.
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Fold in the cooled candied orange rind mixture along with any remaining syrup.
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Add the dry ingredients alternately with the milk to the creamed mixture, beginning and ending with the dry ingredients, beating well after each addition.
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Preheat 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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Cool the loaves 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 the best texture.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1493.9kcal
- % Daily Value *
- Total Fat 19.5g30%
- Saturated Fat 6.3g32%
- Cholesterol 188.9mg63%
- Sodium 3756.9mg157%
- Total Carbohydrate 293.1g98%
- Dietary Fiber 8.9g36%
- Sugars 106.3g
- Protein 35.5g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
