From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • Rind of 4 large, thick-skinned oranges

  • 1-1/2 cups water

  • 1 teaspoon baking soda

  • 2 cups sugar

  • 3-1/2 cups flour

  • 4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup chopped pecans

  • 2 eggs, well beaten

  • 2/3 cup milk

  • 3 Tablespoons butter, melted


Boil orange rind in 1 cup of the water with baking soda 4 minutes.  Drain and rinse 3 times with fresh water.  Cut or chop rind in very small pieces, using scissors or knife.  Combine rind, remaining 1/2 cup water and 1 cup of the sugar; boil for 3 minutes.  Set aside to cool.  Sift remaining 1 cup sugar, flour, baking powder and salt together; add pecans.  To the cooled orange mixture, add well-beaten eggs, milk and melted butter.  Combine both mixtures, stirring well.  Bake in 3 small well-greased load pans (7"x3"), at 325 degrees for 45-55 minutes.  Orange peel may be prepared, chopped, and stored in refrigerator ahead of time if desired.  This bread is also good toasted or buttered and warmed in 400 degree oven.

YIELD: 3 small loaves

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