Orange Bread Recipe
Homemade orange bread is a favorite winter recipe. Quick and easy to make, this simple orange bread has a soft and moist crumb with wonderful orange flavor. See above for choosing one of two glazing options and below for storage instructions.
Ingredients
Batter
- 2and ½ cups (330 grams) all-purpose flour, sifted (sifted)
- 1and ¼ cups (265 ml) fresh orange juice
- 2 tablespoons orange zest
- 1 cup (200 grams) granulated sugar
- 3 tablespoons (43 grams) unsalted butter, melted
- 3 tablespoons (40 grams) sour cream
- 2 eggs
- 1 teaspoon orange blossom sugar or Extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Orange glaze
- ¾ cup (160 ml) fresh orange juice
- ⅔ cup confectioners’ sugar
- 2 tablespoons cornstarch
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 340°F (170°C). Grease a 10x5 or 9x5-inch pan with oil or butter.
- Prepare the ingredients: Melt the butter and sift the flour.
- Make the batter: Mix the flour, salt, baking powder and baking soda in a medium bowl. Set aside.
- In a large mixing bowl, Add sugar and orange zest and rub together until the sugar turns light orange in color. Add the butter, sour cream and whisk until fluffy. Add the egg one at a time and beat until well combined. Whisk in orange blossom sugar.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spatula or spatula until all of the flour is incorporated.
- Pour the batter into the prepared loaf pan.
- Bake: Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out clean.
- Make the glaze: When Bread Bakes, Add orange juice, confectioners’ sugar and cornstarch in a saucepan. Cook the mixture over low heat while whisking. The glaze is ready when it becomes slightly sticky and boils. Allow to cool completely until the bread is ready.
- Remove the bread from the oven. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Pour the glaze over the top until well covered, completely covered, using a spatula if necessary.
Notes
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.
Special Tools (affiliate links): Whisk, silicone spatula and these mixing bowls set helpful when making your batter | Flour Sifter | Measuring Cups and SPOONS or Kitchen Scale | 9*5 Loaf Pan or 10*5 Loaf Pan | Cooling Rack | All-purpose Sauce Pan
Can I use an 8 x 4 inch pan? I recommend making this orange bread in a 1lb baking pan, like this one or this one. However, do not use an 8 x 4 inch pan, as the batter will overflow while baking. If all you have is an 8 x 4-inch pan, reduce 1/2 cup of flour and 1/4 cup of juice from their amounts. The baking time is about the same.