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Jun 062014
 

Orange And Pecan Breakfast Bread

A couple of weeks ago, I ran across the 1948 publication of the Rumford Complete Cook Book that first made it’s debut in 1908 and as a sucker for those old cookbooks, I couldn’t resist buying it to add to my collection. It’s in fairly good shape, had a couple of hand written recipes in it and the best part, it was only a buck! The very first page is an advertisement for Noctil which was a cleaning booster for just about anything from dishes to making woodwork shine without rubbing. It was manufactured by Rumford Chemical Works that was established in 1854 in Rumford, R.I. If it did what it says, I wish I could find some today! There’s also a little history about the man who started it and I will save that for another time as it is quite interesting….

bread and book 005
When I saw this recipe which they called Orange Sandwich Bread I knew I had to try it and with a little tweaking, we really enjoyed it this morning with our coffee and now Kenny is dying to have some with the homemade orange sherbert in the freezer. I think I would rather have it with vanilla ice cream myself, you know, more like a Creamsickle with nuts thrown into the mix! I don’t know why they called it sandwich bread as it is more like a cake bread and not something I would make a sandwich out of!

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Gotta buy a new camera!

 

Orange And Pecan Breakfast Bread
 
Ingredients
  • ¼ cup shortening at room temperature
  • 1 cup sugar
  • 1 egg at room temperature
  • 3 cups flour, sifted
  • 4 teas baking powder
  • ½ teas baking soda
  • 1 teas salt
  • ½ cup milk
  • ½ cup fresh orange juice
  • 1-1/2 tbls finely grated orange rind
  • 1 cup chopped pecans
Instructions
  1. Cream the shortening and sugar; add egg that has been slightly beaten.
  2. Sift together the flour with the next 3 ingredients.
  3. Alternately add the flour mixture, milk and orange juice to the creamed mixture.
  4. Add the orange rind and fold in the pecans.
  5. Pour batter into a greased and floured loaf pan (10x5 inches) and bake in a 350 degree oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.

 

Oops, I forgot to mention, there were 3 four leaf clovers pressed in the book too, my lucky day! I just would like to know when they were put there. Hope you enjoy…………..

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