Orange Peel Loaf

    1 hour 30 minutes

    I loved this orange bread when I was a kid, my Grandma used to make it for me. Recently I tried to duplicate the recipe and couldn’t so I went back and begged her for the secrets of it.

    13 people made this

    Serves: 6 

    • 1 cup grated orange rind
    • 1/2 cup (110g) white sugar
    • 1/4 cup (65ml) water
    • 2 1/2 cups (315g) plain flour
    • 3 1/2 teaspoons (12g) baking powder
    • 1/2 teaspoon salt
    • 1 egg
    • 1 cup (220g) white sugar
    • 60g melted butter
    • 1 1/4 cups (315ml) milk

    Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

    1. Place the orange rind into a saucepan and add water to cover; bring to a boil and cook 5 minutes. Strain the rind through a mesh strainer and return to the saucepan along with 1/2 cup (110g) white sugar and 1/4 cup (65ml) of water. Return to a boil, then reduce heat to medium-low; cook, stirring constantly, until the water has evaporated. Allow to cool until lukewarm.
    2. Preheat an oven to 180 degrees C. Grease and flour a 22x13 cm loaf tin.
    3. Whisk the flour, baking powder and salt together in a bowl; set aside. Whisk the egg and 1 cup (220g) of sugar in a bowl. Stir in the butter, milk, and cooled orange rind until blended; stir in the flour mixture until just moistened then pour into the prepared loaf tin.
    4. Bake in the preheated oven until a toothpick inserted into the centre comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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    Reviews in English (15)


    Used different ingredients. i used olive oil (1/3 cup) instead of butter and it was nicer, more moist than when i used butter.  -  27 Jun 2011


    This smelt great and tasted pretty good too. I didnt quite get to the cup of grated orange but used orange juice instead of the water cos I figured that would help with extra orange taste.  -  15 Apr 2010


     -  27 Jun 2011