Orange Bread

When I was in high school, I worked as a Saturday receptionist for one of the local optometrists who was also a member of my father’s church, which was probably the reason he gave me the job. His wife was known to be a great cook, so this is the recipe from Bea Henderson of Litchfield, Illinois – one I’ve made for many years.

This recipe became a staple when I lived on my boat. It was not only a delicious and fast bread to whip up in my tiny galley, but it used up the orange peels instead of tossing them overboard. Jokingly, I called it my “garbage bread,” but it is anything but garbage!

Decades later, I’m still making this bread and it continues to be one of my favorites. The picture above shows it fresh out of the oven.

Orange Bread

¾ cup orange rind, cut into fine strips
1 ½ cup sugar
1 cup water

Boil the above until tender.

Add 2 tablespoons butter and ½ teaspoon salt. Cool.

Beat 1 egg and add cooled orange mixture.

Mix together:
3 cups flour (not self-rising)
2 teaspoons baking powder

Stir – put in loaf pan. Bake at 350 degrees for 55 minutes.

Good for “teas,” sliced thin and buttered (my mother’s words)

My Note: Many “heirloom” recipes don’t give specific instructions on what to do if the batter is too thick, what size pan to use, and the like. I think the thickness depends on how long you let the orange peels simmer. If it’s too thick, I add either water or a little orange juice when I’m mixing. But do expect this to be a thick dough. I sprayed my loaf pans with a canola oil spray to help it come out easier.

I’m afraid my loaves never last until a “tea.” It’s just too good not to eat warm and fresh out of the oven! It’s all I can do to limit myself to one (or two) slices right out of the oven. Also, I usually double the recipe and freeze one loaf for later. It makes great toast or just sliced up and eaten cold. This is absolutely a wonderful, simple bread to make, and tastes like autumn.

A hui hou!

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