Vintage Orange Peel Bread
📜 Collection: JohnBCollection | ✍️ Attribution: Unknown | 📂 Category: Bread A unique vintage quick bread recipe that utilizes candied orange peels. The rinds are boiled until tender, candied in a sugar syrup, and then incorporated into a simple milk and egg batter.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 45 mins | 60 mins | None | 1 loaf |
🔪 Key Equipment
- Food grinder
- Saucepan
- Loaf pan
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| Rinds of 3 | Oranges | ground |
| To Cover | Water | for boiling rinds |
| Pinch | Salt | added to boiling water |
| 1/4 C | Water | for syrup |
| 1 C | Sugar | granulated |
| 2 C | Flour | all-purpose |
| 3 tsp | Baking Powder | sifted |
| 1 | Egg | beaten |
| 1 C (or less) | Milk | room temperature |
Instructions
Step 1: Prep and Boil the Rinds
- Grind the rinds of 3 oranges.
- Cover the rinds with water and add a pinch of salt.
- Boil for 20-30 minutes until tender, then drain very dry.
Step 2: Make the Candied Peel and Batter
- Add 1/4 C water and 1 C sugar to the drained rinds.
- Boil until the mixture is quite thick and candied, then let cool completely.
- Add 2 C flour, 3 tsp baking powder, 1 egg, and 1 C (or less) milk to the cooled mixture, mixing until just combined.
Step 3: Bake the Bread
- Pour the batter into a greased loaf pan and bake at 350°F for 50-60 minutes until golden brown and a toothpick inserted into the center comes out clean.
💡 Make-Ahead & Storage: Store wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
Original Recipe Scan
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