Prep 30 mins
Cook 1 hr
This bread is very yummy and not too hard to make. Serve it for breakfast or as a coffee time snack. This recipe comes from a cookbook called "Best Recipes from America's Bed and Breakfasts".
- 2 large oranges or 2 large lemons
- 1⁄2 cup sugar, plus
- 1 cup sugar
- 2 eggs
- 3⁄4 cup milk
- 1⁄2 cup melted butter or 1⁄2 cup margarine
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1⁄2 cup chopped walnuts
- 1⁄2 cup confectioners' sugar
- 1⁄8 teaspoon vanilla extract
- Pare oranges with a sharp knife and cut the peel into slivers. Place the orange and peel into a small saucepan and cover with cold water. Bring to a boil. Reduce heat and simmer for 5 minutes. Drain off water and add 1/2 cup sugar. Continue to simmer for 5 minutes, or until mixture turns thick and syrupy, stirring constantly. Remove from heat and cool completely in the pot.
- In a large bowl, beat the eggs with a wire whisk until light. Add remaining 1 cup sugar and whisk until well blended. beat in milk before beating in the candied orange peel and butter or margarine.
- Sift the flour, baking soda, baking powder, salt and ground ginger in a medium bowl. Add flour to batter and mix just until batter is blended. Stir in nuts just until mixed. DO NOT OVER-MIX!
- Preheat oven to 325°F Pour bread batter into a greased 9x5x3-inch loaf pan. Bake about 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove to a serving plate.
- Mix confectioners' sugar, vanilla, and enough milk to make a glaze. Drizzle on the cooled loaf.
Pare your oranges thick but without too much pith. Put your oranges in whole after paring and drain your orange mixture well after first simmering. Squish the whole oranges to get enough juice to simmer and DO stir constantly. I enjoyed this bread and put a glaze of thawed orange juice concentrate mixed with confectioners sugar on top. I found that it stayed moist when wrapped in foil and refrigerated after completely cooling. I also added freshly chopped ginger to the orange peel during the carmelizing and cut out most of the ground ginger in the dry ingredients to compensate. My family and I really enjoyed the bread.