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1
Cut oranges lengthwise into eighths and peel, reserving flesh for another use.
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2
With a sharp knife remove white pith, leaving zest.
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3
In a saucepan combine zest with enough cold water to cover and simmer 10 minutes.
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4
Drain zest in a colander and return to pan.
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5
Add enough cold water to cover zest and simmer 10 minutes more.
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6
Drain zest in colander.
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7
In pan combine zest, sugar, and 1/4 cup water and cook over moderate heat, stirring occasionally, until sugar is dissolved.
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8
Cook zest mixture at a bare simmer, stirring occasionally, until syrup is thickened, about 15 minutes.
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9
Remove zest from syrup with tongs and transfer to a rack to cool and dry completely (overnight if necessary).
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10
Candied orange zest may be made 2 days ahead and stored in an airtight container.
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11
Chop zest fine.
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12
Preheat oven to 375F.
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13
and lightly grease and flour a loaf pan, 9 1/4 by 5 1/4 by 2 3/4 inches, knocking out excess flour.
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14
In a large bowl whisk together sugar, flour, baking powder, and salt.
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15
Transfer 1 tablespoon mixture to a small bowl and stir in candied zest.
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16
In another small bowl whisk together egg, milk, and butter and add to flour mixture, stirring until just combined.
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17
Stir in zest mixture (batter will be very thick).
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18
Transfer batter to pan, smoothing top, and bake bread in middle of oven 50 minutes, or until a tester inserted in center comes out clean.
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19
Cool bread in pan on a rack 10 minutes and turn out onto rack to cool completely.
