Grandma’s Orange Bread
For those who don’t enjoy mint (and even for those who do!), here is my grandmother’s recipe for Orange Bread. I recommend making at least two loaves. The first one tends to disappear quickly.
Reading with Grandma
This is one of my favorite memories of my grandmother, Gertrude Louise Fellows von der Osten. I remember sitting right at this table eating her orange bread still warm from the oven. (And check out my doll: named “John Banks” after the weatherman on tv.)
Most of these items are pantry staples, but be sure you have 1-2 oranges on hand before you start.
Preheat oven to 350°
Grease 1 bread pan (4 3/4” x 8 3/4”) thoroughly. Grandma always used butter, so I do too.
Cream 5TB butter. (If you have a mixer, use it.)
Gradually add 1/2 cup sugar. Sift sugar first if you are feeling fancy.
Add 1 beaten egg and 3TB grated orange rind.
In a separate bowl, mix 2 cups of flour, 1TB baking powder and 1/2tsp salt. Grandma used to sift this. I never do.
Mix 1/2 cup water and 1/2 orange juice.
Alternate adding liquid (water/OJ) and flour mixture to batter.
Mix batter thoroughly and then pour into greased pan.
(Optional) Sprinkle orange sugar on top. [this is how we like it best]
Let stand 20 minutes. [yes, this is worth it]
Bake 55-60 minutes until toothpick comes out clean.
Cool resting pan on side so bread doesn’t “fall.”
(Optional) If you didn’t sprinkle sugar on top, you can also glaze once cool.