Orange Quick Bread

This recipe is from the Farm Journal Thrifty Cook. It is one of my favorite cookbooks, and I use it frequently. Do wait overnight before slicing quick breads; they slice much easier. This quick bread is delicious; I slice it and freeze the slices, 2 at a time, in sandwich bags, then store the slices in a box in the freezer. If I take them out to thaw, they are ready to serve by the time the coffee is made.
Orange Quick Bread
1 Tablespoon Finely Shredded Orange Peel
1/2 Cup Sugar
1/2 Cup Water
Milk
2 Cups Flour, All-purpose -- sifted
1/2 Cup Sugar
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Large Egg -- beaten
1 Tablespoon Butter -- melted
1/2 Cup Pecans -- chopped , 2 oz. (not in original recipe)
Glaze Frosting
3/4 Cup Powdered Sugar
1 Tablespoon Orange Juice
(Buy 1 large orange -- for peel and juice)
  • Grease an 8 1/2 x 4 1/2 x 2 1/2" loaf pan on the bottom and 1" up the sides, line with parchment paper if desired, greasing the parchment paper on the bottom and 1" up the sides too.
  • In a small saucepan, simmer orange peel with ½ cup sugar and water until peel is tender and translucent. Pour into a measuring cup and add enough milk to make 1 cup. Let cool in measure.
  • Sift together flour, ½ cup sugar, baking powder and salt.
  • Combine egg, cooled milk mixture, and melted butter. Add all at once to flour mixture; stir just until mixture is blended, stir in nuts, if used. DO NOT OVERMIX.
  • Turn into prepared 8 ½ x 4 ½ x 2 ½" loaf pan. Bake in 350° oven 40 to 50 minutes until pick comes out clean. Let cool on rack 10 minutes. Spoon orange glaze on loaf if desired. Cool and then refrigerate before slicing. Makes 1 loaf.
ORANGE GLAZE: Combine 3/4 cup powdered sugar with 1 tbsp. orange juice and blend until smooth.
Cost 2010: $2.64 per loaf with nuts, $2.02 without nuts.
Yield: "1 Loaf" About 16 slices
Per Serving: 165 Calories; 3g Fat (18.6% calories from fat); 2g Protein; 32g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 170mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

5 comments:

  1. Gosh, Sue,

    You certainly have a wealth of scrumptious sounding recipes. Though don't post often, I do try to check out what you've made for the day, and read your week-end posts. Certainly have learned from you and your site, and gotten some really good recipes, too! Would like to thank you, for your time and effort, you have invested into your site...I sure do appreciate it, and would bet there are lots of other folks, who do to!

    Gracie

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  2. Thanks, Gracie
    I think of you when I post - you were one of our first friends to follow us and we have visited on the BWH forum.

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  3. Hi, Sue and Myrna. I baked the Orange Bread yesterday and am excited to taste it but I have a question, not about the bread but about the Farm Journal. I have acquired a number of used Farm Journal cookbooks at your recommendation, the latest "Thrift Cook". The Farm Journal Magazine does not seem to exist in the same form now as to include recipes and I don't think I've ever seen an old copy of the magazine. My understanding is that they had a wonderful test kitchen (obviously, who would ever think of leaching orange oil out of peel by simmering it in sugar water - genius). Do you have experience with the Farm Journal magazine with recipes? Thanks.

    Regards, Jeanne

    P.S. Happy Mother's Day

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    Replies
    1. Our Grandmother took the magazine for many years for the women's section. I read it as a teenager for the recipes.

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  4. The next time I go to the downtown library I will see if they have any old copies in their archive. I met a woman from Minneapolis who was a home economist and tested recipes for Pillsbury (now retired). She was the one who told me that The Farm Journal had an excellent test kitchen. Thanks for sharing.

    Regards, Jeanne

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