Orange Bread

Any of you out there with a copy of "The Joy of Cooking" can find this recipe lurking in there.


Orange Bread containes no yeast, so you don't have to wait for it to rise several times - a major plus if you want something tasty in a hurry. The book describes it as a tea bread, which I think means that it is sweeter than most breads, but cannot be considered a dessert. (I'm not sure on that, but if I find that I am incorrect, I'll let you know!)

I made two of these breads and baked on in a glass loaf pan and one in a metal loaf pan to see the difference. As you can see the loaf made in metal browned more, but that was to be expected as metal holds in heat and heats up faster than glass does.







This recipe calls for both orange zest and orange juice which sounds A-OK with me. The more delicious orange, the better. I also opted for the higher amount of sugar to give it a more cake-like consistency.



All in all, I think this is delicious! =) Samplings of both loaves has led me to the following conclusion;

The loaf baked in the glass pan was moist and delicious, but lacked some of the golden brown and delicious coloring of the metal loaf pan.

In the future I might sprinkle some sugar on the top of the loaves before baking to give it more of a shine - or possibly add a glaze to the top. =)

Brat gives it a 4 out of 5