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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 15 |
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This recipe from my grandma is an oldie but a goodie, promises Sue Gronholz from Beaver Dam, Wisconsin. The peel of an orange (not the juice) provides the sunny flavor in these nut-studded loaves. Slices are especially yummy spread with cream cheese. Ingredients:
1 large navel orange |
3 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 egg, beaten |
1 cup milk |
1/2 cup chopped nuts |
Directions:
1. Peel orange (save fruit for another use). Place the peel in a small saucepan and cover with water; cook over medium-high heat for 5 minutes. Drain. Cover peel again with water and cook for 3 minutes; drain. Finely chop peel; set aside.
2. In a bowl, combine flour, sugar, baking powder and salt. Combine egg and milk; stir into dry ingredients just until combined. Fold in nuts and orange peel. Pour batter into three greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack. Yield: 3 mini loaves.
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