Vintage Eats Recipe: 1948 Orange Bread

I love quick breads. Those are breads that don’t require yeast or rising times. They can be quickly assembled–usually within minutes– and out of the oven in less than an hour. That is really quick!

This Orange Bread recipe is from the Watkins Cook Book published in 1948.

At that time there would have been a lot of new brides with millions of men arriving home after the end of World War II in 1945. They would be the founders of what we know today as the Baby Boomer generation. This term came into being because couples immediately married and began families, wanting to make up for lost years of the war.

This cookbook was probably a godsend for young women putting together meals for growing households.

The title page states the price for the book — $2.00.

Recipes are laid out with ingredients printed on the left side of the page and baking instructions on the right side. That makes it easy to read.

Of course, as the cookbook is published by J.R. Watkins Company from Newark, New Jersey, each recipe contains at least one Watkins product, i.e. a seasoning or spice.

The company is still in existence today, although with two distinct product lines. According to the company’s apothecary products website , it offers plant-based items, such as hand and body lotions, and is based in California.

The culinary line of spices the company was originally known for is listed at a different website: Watkins1868.

I grew up seeing the Watkins brand of spices in Mom’s pantry. Considering they have now been in existence for 150 years is amazing!

I liked the subtle flavor of orange in the original recipe but added a glaze and handful of chopped pecans for additional texture. Yum!

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My Notes:  

The recipe is simple so only a couple of suggestions:

1. Rather than spend time zesting an orange, I used zest from a jar with good results.
2. To add even more flavor make a simple glaze by combining 1 cup powdered sugar with 3 tablespoons orange juice. Mix well and pour over warm bread.
3. Always remember to grease, or better yet use parchment paper, in your loaf pan for easy removal and clean up.

Enjoy!

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1948 Orange Bread

5 tablespoons margarine (I use butter)

½ cup sugar

2 cups flour

4 teaspoons baking powder

½ teaspoon salt

3 Tablespoons orange rind, chopped fine

1 egg, beaten

½ cup milk

½ cup orange juice

In a large mixing bowl cream margarine.

Slowly add sugar and mix thoroughly.

In a small bowl combine flour, baking powder, and salt.

Mix orange rind and egg together.

Add orange juice and milk.

Add orange juice mixture to large bowl alternately with dry ingredients.

Mix only until thoroughly moistened.

Let stand 30 minutes.

Pour into a 4”x8”x2” loaf pan. (I made 2 smaller loaves pictured in the photo above)

Bake in moderate (350 degrees) oven for 1 hour. Test with a toothpick poke in the middle for doneness. If it comes out clean, remove from oven. Allow to cool on wire rack for 30 minutes.

Yield: 1 loaf