Orange Bread Recipe

A sliced loaf of iced orange bread on a white rectangular platter, with two whole oranges in the background.

Fresh orange meets rich butter in this traditional favorite. Featuring a moist, citrus-packed crumb and a crisp icing finish, this Iced Orange Bread is a standout treat that features bold, fresh orange flavor in every slice.

Course Quick Bread, Sweet Bread

Keyword easy orange bread recipe, orange bread, orange bread recipe, orange loaf, orange loaf recipe

Prep Time 10

Cook Time 55

1 5

Total Time 55

Servings 1 loaf

Calories 3624kcal

Author Hafedh Garfa

Ingredients

Bread

1 cup (200 grams) granulated sugar
2 tablespoons orange zest from 1 large orange
¼ cup (56 grams) unsalted butter, softened to room temperature
⅔ cup (160 grams) plain yogurt, at room temperature
¼ cup (60 ml) vegetable oil
2 medium eggs, at room temperature
1 cup (250ml) fresh orange juice, from 2 large oranges
2 and ⅓ cups (280 grams) all-purpose flour, spooned & leveled
1 and ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt

Orange Icing

4 tablespoons fresh orange juice
⅔ cup (120 grams) confectioners’ sugar, sifted

Instructions

Adjust the oven rack to the lower-third position and preheat the oven to 355°F (180°C). Lightly grease an 8.5x4.5-inch loaf pan with nonstick spray or line it with parchment paper. Set aside.
Make the batter: In a large bowl, use your fingertips to rub the granulated sugar and orange zest together for about 45-60 seconds until the sugar is fragrant and pale orange. Mash in the softened butter with a fork until all the butter is incorporated, then switch to a wooden spoon or spatula and stir vigorously until light and creamy, about 4-5 minutes. Whisk in yogurt, then oil. Add the eggs one at a time, beating well after each addition. Stir in the orange juice. Gently fold in the flour, baking powder, baking soda, and salt until just combined. Do not over-mix—a few small lumps are better than an over-mixed batter.
Pour and spread the batter into the prepared baking pan.
Bake the bread: Bake for 55-60 minutes, tenting loosely with foil at the halfway mark to ensure even browning. Test for doneness by inserting a toothpick into the center; it should come out clean. Note that baking times may vary between ovens. While my quick loaves typically bake at 55 minutes, use the toothpick test as your primary guide for doneness.
Let it rest in the pan for 10–15 minutes before removing bread to cool completely on a wire rack for at least 1 hour.
Make the Icing (optional): In a small bowl, whisk the icing ingredients until the texture is perfectly smooth. Generously drizzle or pour the glaze over the cooled bread. Slice and serve immediately.
Store leftover bread in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator.

Notes

Freezing Instructions: Freeze cooled & uniced loaf for up to 3 months. Thaw overnight in the refrigerator. If desired, bring to room temperature before icing and serving.

Storage Instructions: Store orange bread in a Plastic Bread Storage Container for up to 5 days. For freezing instructions, I recommend freezing this bread without the glaze for up to 3 months, and topping it up with the glaze after thawing. Thaw the bread overnight in the refrigerator and let it cool to room temperature for 1 hour before serving.

Orange: This orange bread needs 2 or 3 oranges, and it's best to choose varieties that balance sweetness and acidity with oil-rich skins. Avoid bitter, sweet oranges. I use Navel oranges, which have the best flavor and texture for baked goods, but I also love Valencia and Blood oranges in this recipe.

Muffins: Preheat your oven to 425°F (218°C) and grease a 12-count muffin pan. Fill the liners evenly with your prepared batter. Bake for 5 minutes, then reduce the temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool for at least an additional 45 minutes. Prepare and apply the icing on top as directed in step 6.

Mini Loaves: Prepare the batter as instructed and distribute it evenly among greased mini loaf pans. Because baking times and yields will vary based on the size of your pans. Keep an eye on the loaves and see how they bake. Use the toothpick test—once it comes out clean from the center of a loaf. Let them cool in the pans for 5 minutes, then transfer to a wire rack and continue cooling for at least 45 minutes. Prepare and apply the icing on top as directed in step 6.