Orange Peel Bread
A moist orange peel bread with rich molasses and warm citrus flavor, perfect for teatime or as a sweet snack, appealing to those who enjoy bold, fruity baked goods.
Ingredients
Instructions
- Combine molasses, sugar, and egg in a mixing bowl.
- Sift flour and baking powder together in a separate bowl.
- Dissolve baking soda in cold coffee.
- Add the flour mixture and coffee mixture alternately to the molasses mixture, mixing well after each addition.
- Fold in the candied orange peel.
- Pour the batter into a greased and floured 9 x 5 x 3-inch loaf pan.
- Bake at 350°F (175°C) for 1 1/2 hours or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of regular. If you don't have cold coffee, substitute with strong brewed tea or water. To enhance the orange flavor, add a teaspoon of orange zest to the batter. Be mindful of the baking time, as ovens may vary; check for doneness a bit earlier if your oven runs hot.
Serving Suggestions
Slice and serve Orange Peel Bread with a smear of butter for a delightful breakfast treat. It pairs beautifully with a cup of tea or coffee. For a special dessert, serve alongside whipped cream or ice cream. This bread also complements savory dishes; try it with a side of Spinach Dip By Melba for a fantastic flavor combination.
Storage & Reheating
Store leftover Orange Peel Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the bread and toast it lightly, or warm individual slices in the microwave for about 15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Peel Bread contains roughly 620 calories, with 10g protein, 78g carbohydrates, and 31g fat. It is an excellent source of calcium (31% of the Daily Value), vitamin A (22% of the Daily Value), and iron (21% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 614mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh orange peel instead of candied orange peel?
Yes, you can use fresh orange peel, but you'll need to adjust the sweetness since fresh peel is not as sweet as candied. Consider adding a bit more sugar or honey to compensate for the lack of sweetness, and finely chop the fresh peel to distribute the flavor evenly.
What can I do if my bread is too dry?
If your Orange Peel Bread turns out dry, you can brush the top with a simple syrup made from equal parts sugar and water, heated until dissolved. This will add moisture back into the bread. Additionally, serving it with a spread, like cream cheese, can help enhance its texture and flavor.
Can I freeze Orange Peel Bread?
Absolutely! To freeze, wrap the whole loaf or individual slices tightly in plastic wrap, then place them in a freezer bag. They can be frozen for up to three months. To thaw, leave the bread at room temperature for several hours or overnight in the refrigerator before enjoying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).