From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
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
- 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
TO PREPARE:
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
