5 days ago
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This glazed orange loaf is sunshine in every slice! Fresh orange zest and juice give it a bright citrus flavor. It’s just like this incredibly popular Lemon Loaf. It’s the kind of quick bread you keep coming back to for just one more slice.
Why This Orange Bread is a Must-Make
- Bright, real orange flavor: Fresh zest and juice bring a bold citrus punch. If you love my orange rolls, this loaf hits that same sunny, nostalgic note.
- Soft, tender crumb every time: Thanks to the oil and buttermilk, it bakes up perfectly moist with a delicate texture that stays delicious for days.
- That glaze takes it over the top: A simple orange glaze adds a glossy citrus layer and just the right touch of extra flavor.
How to Make an Orange Loaf Cake
The hardest part of this recipe isn’t making it, it’s waiting for it to cool before slicing in. The smell alone pulls everyone into the kitchen, and once that glaze goes on, it’s hard to resist cutting “just one slice” before it even hits the table.
- Whisk Dry Ingredients: Preheat the oven to 350ºF, then grease a loaf pan and set aside. I used an 8.5 x 4.5-inch loaf pan. In a medium bowl, add all-purpose flour, baking powder, and salt, then whisk to combine. In a large bowl, add the sugar and orange zest, then use your fingers to rub the zest into the sugar. This will release the oils in the orange zest.
- Mix Wet Ingredients: Whisk in eggs, canola oil, orange juice, buttermilk, and vanilla extract.
- Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
- Bake: Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Once baked, let the orange loaf cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling.
Orange Glaze
- Whisk: To make the glaze, whisk together powdered sugar, orange zest, and orange juice in a medium bowl until smooth and combined.
- Drizzle: Pour the glaze evenly over the cooled orange loaf. Let the glaze set before cutting into slices and serving.
Must Have Tools For This Recipe
- Microplane Grater: Makes zesting the oranges quick and easy.
- Citrus Juicer: Helps get all the fresh juice out of oranges.
- Loaf Pan: A light aluminum pan bakes best. If using glass or dark metal, lower the temp to 325°F and bake 5-10 minutes longer.
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1 8.5 x 4.5-inch loaf pan or 9 x 5-inch loaf pan
Loaf Cake
- ▢ 1 ½ cups all-purpose flour
- ▢ 1 teaspoon baking powder
- ▢ ¾ teaspoon salt
- ▢ 1 ¼ cups sugar
- ▢ 2 tablespoons orange zest
- ▢ 2 large eggs
- ▢ ½ cup canola oil
- ▢ ½ cup orange juice fresh squeezed
- ▢ ¼ cup buttermilk or whole milk
- ▢ 2 teaspoons vanilla extract
Orange Glaze
- ▢ 1 cup powdered sugar
- ▢ 2 teaspoons orange zest
- ▢ 2-3 tablespoons orange juice fresh squeezed
Loaf Cake
Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan and set aside. I used an 8.5 x 4.5-inch loaf pan.
In a medium bowl, add 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¾ teaspoon salt, and whisk to combine.
In a large bowl, add 1 ¼ cups sugar and 2 tablespoons orange zest. Use your fingers to rub the orange zest into the sugar. This will release the oils in the orange zest.
Whisk in 2 large eggs, ½ cup canola oil, ½ cup orange juice, ¼ cup buttermilk, and 2 teaspoons vanilla extract.
Add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center comes out clean.
Once baked, let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling.
Orange Glaze
To make the glaze, whisk together 1 cup powdered sugar, 2 teaspoons orange zest, and 2-3 tablespoons orange juice in a medium bowl until smooth and combined.
Pour the glaze evenly over the cooled loaf. Let the glaze set before cutting into slices and serving.
Storage and Make-Ahead Instructions
- Storing: Store leftovers in an airtight container at room temperature for up to 4 days.
- Freezer: Cool completely, then wrap tightly in plastic wrap and place in a freezer bag. Freeze whole or sliced for up to 3 months.
- Make Ahead: Assemble the batter in the loaf pan, cover, and refrigerate until ready to bake, up to 24 hours. Add about 5 minutes to the bake time.
Calories: 283kcalCarbohydrates: 45gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 32mgSodium: 199mgPotassium: 66mgFiber: 1gSugar: 32gVitamin A: 86IUVitamin C: 9mgCalcium: 37mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Delicious Quick Bread Recipes to Try
About Alyssa Rivers
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer, experienced recipe-developer and American Culinary Federation certified. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
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