Orange Nut Bread
(From the Houston Junior League Cookbook)



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


Copyright 1992 The Junior League of Houston, Inc. All rights reserved.

Visit The Junior League of Houston web site to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of the Houston Junior League Cookbook, are returned to the community.