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.

Yield: "1 Loaf" About 16 slices