Orange Peel Bread
A flavorful quick bread from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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DIRECTIONS
- Preheat oven to 350F and grease loaf pans very well.
- Sift dry ingredients together.
- Cream butter and sugar together until thoroughly mixed.
- Add egg and beat until fluffy.
- Add flour alternately with milk to the batter and beat until well-blended.
- Stir in orange peel and pour into prepared pans.
- Bake about 40 minutes or until bread tests done.
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