Get a few pounds of citrus fruits. (Orange, Lemon, Lime, Grapefruit, Tangerine, Pommelo, Ugli, etc.) All will work okay, but the best is the Meyer Lemon). Let the fruits come to room temperature if they have been stored in the fridge. You will need a total of 2 cups of juice for the combined "bread" and "glaze" sections of the recipe later on.
Start by "zesting" your citrus fruits. The important part about zesting is to use ′light′ pressure, or perhaps a mandrel attachment with a #60 grit sanding drum in a Dremel™. You want to avoid getting too much of the pale yellow-coloured pith just beneath the zest because the pith contains Limonin. You should have about 4 tablespoons of zest. Mix the zest with 2 tablespoons of vegetable oil. Grapeseed oil is ideal because it does not have very much taste to it.
Put the zest & oil mixture in the microwave. Heat the mix for 15 seconds. It should be warm, but not hot to the touch.
Set aside the warmed oil zest infusion. Limonene , and other aroma compounds will migrate out of the zest particles and into the oil.
While this chemical magic is taking place,
-Extract the juice from the de-zested fruits.
-Lightly grease and flour your bread pan(s).
-Measure the other ingredients.
-Pre-heat the oven to 350°F.
Mix the following:
Zest infusion created above
3½ cups flour
3 teaspoons baking powder
¾ cup sugar
1½ cup juice
1 teaspoon Angostura
1 tablespoon vanilla extract
Do not over-mix the ingedients. As soon as the carbonate ions from the baking powder come into contact with the citric acid in the juice, carbon dioxide gas starts to form in the mix. If you stir too much, it will escape and the bread will be a bit ′flat′. Dump the mix into two 8.5" * 4.5" pans or one 10" * 6" pan.
Cook @ 350°F about 45 min. Check with a toothpick, continue a few more minutes if it comes out with anything stuck to it. Wait until it cools before adding the glaze. You may also poke several deep holes into the top of the bread so that the glaze will run deep into the loaf.
½ cup citrus juice
1½ cup sugar
Mix the juice and sugar. Bring to a boil in the microwave. Let cool until it starts to get thick. Pour onto the loaf before the glaze gets too thick to pour.
Do not worry about how long it will keep. Most likely it will be totally consumed before it becomes stale.