A wonderful tea loaf to slice and have with tea or coffee. Try it plain or spread it with butter or cream cheese. The original version of this recipe was posted to an e-list called MC_recipes several years ago and was attributed to Johna Blinn who wrote food columns for newspapers and magazines as well as a number of cookbooks. I have upped the measure of orange rind a bit and I measure the grated orange rind generously by pressing it lightly into the measuring spoon. This bread is delicious as well as quite low in fat!