Orange Bread

This rustic Orange Bread is a comforting classic that transforms simple pantry staples into a fragrant, sweet treat. The recipe features fresh orange rind boiled until tender and then simmered in sugar to create a homemade candied element, adding both texture and intense citrus flavor. The batter is enriched with milk and egg, resulting in a soft, cake-like crumb that is perfect for breakfast or an afternoon snack. It&# 226;ÂÂs an excellent way to use up ripe oranges, offering a natural sweetness without artificial flavors. Serve warm with a cup of coffee or tea, or slice it for a light dessert. This no-knead quick bread comes together easily and fills your kitchen with an inviting, fresh scent.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 6

Calories: 142.2

Dietary: Vegetarian

Description

This rustic Orange Bread is a comforting classic that transforms simple pantry staples into a fragrant, sweet treat. The recipe features fresh orange rind boiled until tender and then simmered in sugar to create a homemade candied element, adding both texture and intense citrus flavor. The batter is enriched with milk and egg, resulting in a soft, cake-like crumb that is perfect for breakfast or an afternoon snack. It&# 226;ÂÂs an excellent way to use up ripe oranges, offering a natural sweetness without artificial flavors. Serve warm with a cup of coffee or tea, or slice it for a light dessert. This no-knead quick bread comes together easily and fills your kitchen with an inviting, fresh scent.

Ingredients

2 lg Oranges 1 Egg, well beaten
1/2 cups Sugar
1 cups Milk
1/3 cups Boiling water
3 cups Flour
4 teaspoons Baking powder
1/2 teaspoons Salt

Directions

1
Peel the oranges, reserving the peel and discarding the pith if desired, or using the whole peel for more flavor.
2
Cut the orange rind into narrow strips.
3
Place the rind strips in a saucepan and cover with hot water.
4
Bring to a boil and cook until the rind is tender, about 10-15 minutes.
5
Drain the water from the rind.
6
Return the rind to the saucepan, add the sugar and 1/3 cup of boiling water.
7
Boil for 20 minutes, stirring constantly, until the syrup thickens slightly.
8
Remove from heat and stir until the mixture cools down.
9
Stir in the beaten egg and milk.
10
In a separate bowl, sift together the flour, baking powder, and salt.
11
Add the dry ingredients to the orange mixture.
12
Mix thoroughly until just combined.
13
Pour the batter into a well-oiled loaf pan.
14
Let the batter rise for 20 minutes.
15
Bake in a preheated oven at 425 F (218 C) for about 1 hour, or until a toothpick inserted into the center comes out clean.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 142.2kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 700.3mg30%
Total Carbohydrate 37.4g13%
Dietary Fiber 1.2g5%
Sugars 34.5g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Tip: For extra flavor, you can grate some orange zest into the batter before mixing.

Variation: Add 1/2 cup of chopped walnuts or pecans to the batter for added crunch.

Note: The "rise" time mentioned in the original recipe is brief because this is a quick bread leavened with baking powder, not yeast.

Keywords: orange bread, citrus bread, quick bread, candied orange rind, homemade bread, breakfast bread, orange dessert, vegetarian, baking, fruit bread, moist bread, easy recipe, pantry staples, comfort food, snack cake, citrus flavor, traditional recipe, afternoon tea, orange zest, simple baking

Read it online: https://www.chefs-mate.com/recipe/orange-bread/