1409 Chestnut Street, Atlantic, Iowa 50022
Phone: (712) 243-5652
Email: chestnut@metc.net

A Recipe From Barbara

Orange Tea Bread

2 large oranges (lemons can be used instead)
1/2 cup sugar
2 eggs
1 cup sugar
3/4 cup milk
1/2 cup butter or margarine, melted
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup chopped walnuts
1/2 cup powdered sugar
1/8 teaspoon vanilla

Pare the oranges with a sharp knife and cut the peel into slivers. Place in small saucepan and cover with cold water. Bring the orange slivers to a boil. reduce the heat and simmer for 5 minutes.

Drain off the water and add the 1/2 cup sugar. Continue to simmer for 5 minutes or until it becomes thick and syrupy while stirring constantly. Remove from heat and cool completely in the pot.

Preheat oven to 325*.

In a large bowl, beat the eggs with a wire whisk until they are light. Add the 1 cup of sugar and whisk until well blended. Beat in the milk before stirring in the cooled candied orange peel and butter or margarine.

Sift the flour, baking soda, baking powder, salt and ground ginger in a medium bowl.

Place the flour mixture in the batter and mix with a spoon until then batter is just blended. Stir in the nuts. You do not want to over mix this batter or you will have a tough bread!

Pour your bread batter into a greased 9” x 5” x 3” loaf pan. Bake in your pre heated oven for about 1 hour and 20 minutes or a wooden tooth pick inserted in the center comes out clean.

Cool in the pan of a wire rack for 10 minutes. Then remove to a serving plate.

Mix the powdered sugar, vanilla and milk to make a glaze in a small bowl. Drizzle on the cooled loaf.

Makes 1 loaf