In a medium size saucepan, add some water and cook orange peel until tender and drain. Add 1 cup sugar and cook till syrupy; let cool. In a large bowl, beat eggs well; add 1 cup sugar and milk, beating well. Add melted butter, salt, flour, baking powder; add cold orange syrup mixture.
In a medium size saucepan, add some water and cook orange peel until tender and drain. Add 1 cup sugar and cook till syrupy; let cool. In a large bowl, beat eggs well; add 1 cup sugar and milk, beating well. Add melted butter, salt, flour, baking powder; add cold orange syrup mixture. Add nuts. Bake at 350 degrees till bread tests done.
By Terri H.
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Versatile for every day as well as holiday meals. Preheat oven to 325 degrees F. Cream shortening and honey in bowl. Add egg and orange rind; mix well. Add sifted dry ingredients alternately with juice, mixing well after each addition.
Combine bran cereal and 1/2 cup orange juice; set aside several minutes. In a mixing bowl, blend honey, sugar, and butter. Add egg and orange peel and mix remaining 1/2 cup juice, and cereal mixture, beating after each addition...
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Does anyone have an old recipe from possibly the early sixties, from either Woman's Day or Family Circle, called Winter Sunshine Bread or Orange Sunshine Bread? It involves using the orange peel and boiling and rinsing it several times before boiling it with sugar until it thickens then using it in the recipe.
You can do a recipe search for candied orange peel (also works great with grapefruit peel) and then find a separate orange flavored bread recipe if this query is unfruitful.
But, don't do the candying process on a humid day 'cause the peel will take forever to dry and even then, may not dry adequately.
I hope this is what you're looking for. Enjoy!
Candied Orange Sunshine Bread
For candied orange zest:
2 navel oranges
3/4 cup sugar
2/3 cup sugar
3 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
Make the candied orange zest:
Cut oranges lengthwise into eighths and peel, reserving flesh for another use.
With a sharp knife remove white pith, leaving the zest. In a saucepan combine the zest
with enough cold water to cover and simmer for 10 minutes. Drain the zest in a
colander and return to the pan. Add enough cold water to cover the zest and simmer 10
minutes more. Drain the zest in colander. In pan combine zest, sugar, and 1/4 cup
water and cook over moderate heat, stirring occasionally, until sugar is
dissolved. Cook zest mixture at a bare simmer, stirring occasionally, until
syrup is thickened, about 15 minutes. Remove zest from syrup with tongs and
transfer to a rack to cool and dry completely (overnight if necessary).
Candied orange zest may be made 2 days ahead and stored in an airtight
container. Chop zest fine.
Preheat oven to 375°F. and lightly grease and flour a loaf pan, 9 1/4 by 5 1/4
by 2 3/4 inches, knocking out excess flour.
In a large bowl whisk together sugar, flour, baking powder, and salt. Transfer
1 tablespoon mixture to a small bowl and stir in candied zest. In another
small bowl whisk together egg, milk, and butter and add to flour mixture,
stirring until just combined. Stir in zest mixture (batter will be very
thick). Transfer batter to pan, smoothing top, and bake bread in middle of
oven 50 minutes, or until a tester inserted in center comes out clean. Cool
bread in pan on a rack 10 minutes and turn out onto rack to cool completely.
Makes 1 loaf.
Thank you SO very much. This sounds exactly like the recipe my Mom had! Won't she be surprised, as will all my family, when I serve this on Thanksgiving morning breakfast as was our family tradition! We haven't had it in years!
Including whole wheat flour and oatmeal in the popular cranberry orange quick bread gives you a delicious and more healthy alternative. This page contains a cranberry bread with orange and oats recipe.